There comes a time at the end of the summer garden, when a gardener must admit that the tomatoes are not going to ripen. They linger on the vine, green…and green…and green. They will never be red. This is sad. Until you discover this recipe. Then, it is a delicious silver lining. When fermented, the green tomatoes sparkle and zing. The spicing on these is subtle, but full and rich. Add red pepper flakes, if desired, for a spicier condiment.
Prepare the vegetables as directed.
Chop the tomatoes into fine cubes, removing the any white, woody core, which may be more pronounced in an unripe fruit.
Place the tomatoes in a medium-sized bowl to preserve their juices, and toss with salt. Seed and dice the hot peppers.
Peel and crush finely dice the ginger root. Crush the garlic cloves, and add all remaining ingredients to the bowl. Squeeze a lemon over the tomato mixture.
Sprinkle with the curry powder and toss to mix.Pack the chutney, which by this time should be weeping a luscious green juice, tightly into a pint and a half jar.
Press the chutney down to bring the brine up above the level of the vegetables. Weight the chutney and screw the lid down lightly.
You may affix a jar top fermenter if desired, but this ferment goes so fast that it does not really need one.
Allow the ferment to sit at room temperature for 2-3 days, releasing pressure if needed.When it achieves a flavor to your liking, it can be kept in the refrigerator, and enjoyed within 2 weeks.
Over to You
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