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Kitchen alchemy: the marriage of rhubarb and green tomatoes

I know I said I harvested the last of this season’s rhubarb yesterday. I lied. I found another growth of rhubarb asking for harvest.

I’m thinking to make rhubarb green tomato chutney with this batch.

I pruned a couple of the unruly tomato plants and gathered the sacrificial offerings of green tomatoes from that task along with a few cayenne and Thai hot chile peppers.

Add onion, garlic, pickling spice, apple cider vinegar, raisins, coconut sugar and maple syrup. After simmering an hour this marriage yielded 5 more jars of chile spicy hot chutney. Those little chile peppers pack a punch. Oh yes.

Also, since we ate talking harvest: blue potatoes are currently high fashion at #6thavenueshala

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