29 Green Tomato Chutney June 2017

Green Tomato Chutney

1/2 cup packed brown sugar

1/3 cup diced red onions

1/3 cup apple cider vinegar

1/3 cup golden raisins

1 tablespoon minced garlic

3/4 teaspoon minced peeled fresh ginger

1/4 teaspoon ground red pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon kosher salt

1 pound green Hanover or other Virginia tomatoes, diced

½ cup Coarsely chopped dry roasted Virginia Peanuts




Combine brown sugar and remaining ingredients except for the chopped peanuts in a medium saucepan over medium heat; bring to a boil. Reduce heat to low; cook 1 hour and 45 minutes, stirring occasionally. Stir in half of the chopped peanuts. When serving, top each portion with a sprinkle of chopped peanuts. If peanut allergies are a concern, replace peanuts at both points in the recipe with toasted pine nuts.