In America, this is the perfect end-of-season chutney, using up the tomatoes that didn’t have a chance to ripen. It balances sweet, tangy, spicy, and salty, but the fabulous part of making your own chutney is that you can easily adjust seasonings to taste. So if you want it a bit sweeter, add a little more jaggery; if you want less heat, reduce the cayenne, or omit it entirely.
I’ve combined mine with apples and other fall flavors. For a more traditional version, substitute in more green tomatoes for the apples, and use white wine vinegar.
This chutney would be delicious at the Thanksgiving table, alongside a honey ham, and it’s also yummy on crusty bread slathered with a little butter, with grilled pork or leftover roast turkey. It’s also terrific with rice and curry, of course!
Sauté onions in butter with black mustard seed in a saucepan on medium-high high until onions are golden-translucent, stirring regularly.
Variation: Add 1/2 c. sultanas or chopped apricots for a fruitier version.
Note: Will keep refrigerated for a week or two in the fridge; follow proper canning instructions to store safely for months in the pantry; refrigerate after opening.
