In the summer of 2011, I made a choice that would affect me far more deeply than I had considered; I planted my first edible garden. At the time, I didn’t have a clue even if I had a green thumb. My general strategy was to dump a bunch of plants on the ground and observe Darwinism have its way with Mother Nature. This,  before the days of quarantined mint plants or tamed tomato ‘sucker‘ kung-fu. They were innocent and naive times.

Fast forward to wiser and more current times, the cool Fall brings with it the end of the Summer garden. As temperatures drop, tomato vines will blacken like death as green tomatoes wait hopelessly for a ripe future never to come. For the crafty garden wizard, having a few recipes to deal with your new green comrades can become a valuable tool in your flavor catalog.

End of Season Chutney

6-8 cups green tomatoes
2 large sweet onions
6 cloves garlic
1-2 thai chili, seeds removed
1/2 cup brown sugar
1 cup apple cider vinegar
1 cup chicken stock
2 tbsp lime juice
1/2 cup fresh Thai basil
3 tbsp salt
2 tsp turmeric
2 tsp white pepper
1 tsp ginger
1 tsp celery salt
1 tbsp toasted sesame oil

1. Dice the onion and place into a large mixing bowl. Cover with half of the salt. Cut tomatoes into sections, place into bowl and cover with remaining salt. Mix lightly to coat. Cover with plastic wrap and allow the mix to rest at room temperature for 9-12 hours. Place mixture in a colander and drain well.

2. In a large heavy pot, bring to a boil vinegar, stock, and sugar. Add tomato and onion mixture, Return to boil.

3. In a food processor combine sesame oil, garlic, chili and basil. Add to pot with remaining spices, and mix well.

4. Reduce heat to medium and cook for 1 hour, or until desired thickness is achieved, stirring frequently. Add lime juice and serve or store.