Green-Tomato Chutney

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Yield: About 2 cups

INGREDIENTS
1 herb sachet (consisting of 1 bay leaf, 1 thyme sprig, 3 cardamom pods and ¼ teaspoon mustard seeds tied together in a square of cheesecloth)
1 cup Champagne vinegar
1 cup white wine
1 cup water
½ cup sugar
2 teaspoons olive oil, divided
2 tablespoons minced shallot
1 tablespoon minced ginger
1 tablespoon minced jalapeño pepper (seeds optional)
1 teaspoon minced garlic
4 cups green (unripe) tomatoes--peeled, cored and diced
1 teaspoon mustard powder
½ teaspoon cayenne
2 red bell peppers, seeded and diced
Salt

DIRECTIONS
1. In a small saucepan, combine the herb sachet with the vinegar, white wine, water and sugar. Bring to a simmer over medium-high heat and cook until syrupy and reduced by two-thirds, about 40 minutes. Remove from the heat and set aside.

2. In a medium saucepan, heat 1 teaspoon of the olive oil. Add the shallot, ginger, jalapeño and garlic and cook over medium heat until softened, about 2 minutes. Add the tomatoes and the syrup with the sachet. Cover the saucepan and simmer over medium-low heat, stirring occasionally, for 30 minutes. Stir in the mustard powder and cayenne. Cover the saucepan and continue cooking over medium-low heat until the tomatoes are tender, about 10 minutes longer. Remove the saucepan from the heat. Discard the sachet.

3. In a medium skillet, heat the remaining teaspoon of olive oil. Cook the red peppers, stirring occasionally, until tender, about 8 minutes. Fold the peppers into the chutney. Season with salt, transfer to a lidded container and let cool to room temperature before using.

Note: The chutney can be refrigerated for up to 2 weeks.

Recipe adapted from Sarah Schafer, Irving Street Kitchen, Portland, Oregon

Green-Tomato Chutney

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