Ronnie's Notes
So, summer’s over and the nights are cooler and I harvested all the remaining fruits and vegetables left in the garden before they either would rot or become frosted over or eaten by hungry animals that roam around the backyard.
I actually had a lot of unripe produce this year. So I made some pepper jam using the recipe I posted a few weeks ago except this time I added a few cups of green mini tomatoes and some chopped up fresh ginger.
I also made chutney using the recipe below. I’ve made this recipe several times using different vinegars. This version includes coconut vinegar, but any old kind of fruit vinegar will do.
We like chutney as a side relish for grilled or roasted meat or poultry— keep this in mind for Thanksgiving. It’s also nice in small amounts as a topping for cheese and crackers.
Instructions
Place the apples, tomatoes, onions, chili peppers, garlic, dates, raisins, ginger, apple cider vinegar, brown sugar, ras el hanout and some kosher salt (about one teaspoon) in a large saucepan.
Bring to a boil over high heat.
Reduce the heat to a simmer and cook for about 2-1/ or until very thick.