Curried Tomato Chutney

Weather, weather, weather. This year that is all I can think of.  We got our spring and summer in January and February which meant that we had great spring crops. Peas and more peas.  Which was wonderful. Unfortunately summer never really got off the ground so all of the wonderful summer crops have been spotty to say the least.  Which has lead to some major creativity.  What to do with half ripe tomatoes,unripe grapes and green chilies? Today's post is about green, half ripe and a just few ripe tomatoes. 

I have made green tomato relish in the past (and grew up on it).  So I know the wonders of green tomatoes.  However with all of these half ripe tomatoes I wanted to try something different.  So the idea of a tomato chutney happened and to spice things up a bit I decided to go with a red curry as the flavoring. 

In this recipe I call red curry.  You can make your own or you can use a curry paste that doesn't have shrimp or other flavorings in it.  The only pre-made paste that I know of that qualifies as that is Mae Ploy. Other than that this is a fairly simple recipe.

Curried Tomato Chutney

3 lbs tomatoes, mixture of green through ripe

2 Onions, diced

2 T red curry paste

1 c coconut (unsweetened) 

2 c cider vinegar

1 c water

1 T salt

2 T sugar

Dice the tomatoes, if using ripe tomatoes you will want to skin them as well.  Place the coconut in your pot and bring to medium heat.  When the coconut just begins to toast mix in the curry paste.  When the curry is aromatic add the onions.  Saute until the onions are translucent.  Add your tomatoes and remaining ingredients.  Cooking over low heat until thickened.  Place in half pint jars.  Process for 25 mins.  Enjoy.