Not completely Brooklyn sourced like our hot pepper jelly, but close (currents, mustard seeds & Vermouth are not local)! Green tomatoes may conjure the coming of winter, but they're also a way to preserve the perfect tang of summer tomatoes--never to be replicated by their inferior hydroponic cousins.When Laena worked in Antarctica, she craved the tangy, sweet & sour perfection of a earth grown, sun ripened tomato. The hydroponics raised at the bottom of the earth were like a sad celluloid clone, mimicking a tomato in appearence but lacking the realness, the magic of the real thing.
These tomatoes in our BK chutney are the real deal. They're grown with love and devotion by our friends at Rooftop Farms in Greenpoint, Brooklyn. We mix the unripe fruit with ripre and colorful red, yellow and black ones (Sungolds, Black Princes, Zebra) for perfect sour-sweet chutney.
As always, we like to keep things interesting in the Anarchy kitchens. We added currents, chili pepper, sweet vermouth, onions, mustard seeds and a little organic cider vinegar. It's kick ass and a worthy accompaniment to a number of meals. Schmear it on roast chicken, toast, pollenta, with eggs, or really anytime you want a tangy tomato hit.
Brooklyn Green Tomato Chutney
1 lb unripe tomatoes, diced 1/2 lb ripe tomatoes , diced 1 cup diced onion 1/2 cup currants 1 small hot chili pepper 1/2 cup sweet vermouth 2 tablespoons brown sugar 1 1/4 tablespoons cider vinegar 2 teaspoons mustard seeds 1/2 teaspoon chili pepper flakes 1/2 teaspoon salt
Combine unripe tomatoes, onion, currants, chili, vermouth, sugar, vinegar, mustard seeds, pepper flakes and salt in a large saucepan. Bring to a boil, reduce heat and simmer until tender, about 1 hour. Give an occasional stir to avoid sticking. After about 25 minutes of cooking, add the ripe tomatoes and continue to simmer. When it looks like chutney as opposed to tomato sauce, it's done. Spoon into sterilized jars and seal.