It's that time of year again: Frosts are here and so are green tomatoes! Here's a delicious recipe for green tomato chutney.
4 lb green tomatoes
2 sweet red, yellow or orange bell peppers
2 hot green chillies
2" piece of fresh ginger
1 cup raisins
1 Tbsp brown mustard seeds
2 cups soft brown sugar or Sucanat
Zest of one lemon, grated
2 sticks cinnamon
1 tsp ghee or sunflower oil
1/2 cup water
Wash the tomatoes thoroughly and inspect them, cutting out any blemishes.
Dice the tomatoes and bell peppers.
Chop the green chillies and ginger finely.
Select a large pan with a heavy bottom. Heat the ghee or oil and add the mustard seeds.
As soon as the mustard seeds turn grey and pop, add the cinnamon sticks, green chillies and ginger and stir until the ginger and chillies brown.
Immediately add the other ingredients and bring to a boil while stirring.
Turn heat to medium high and simmer, stirring frequently with a wooden spoon to prevent sticking on the bottom.
Continue until it has a thick, jam-like consistency.
The chutney can be served fresh and hot or canned in glass canning jars. Canned chutney should be served hot, since chutneys will be much more tasty that way.
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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