Apple and Green Tomato Chutney

So, summer’s over and the nights are cooler and I harvested all the remaining fruits and vegetables left in the garden before they either would rot or become frosted over or eaten by hungry animals that roam around the backyard.

I actually had a lot of unripe produce this year. So I made some pepper jam using the recipe I posted a few weeks ago except this time I added a few cups of green mini tomatoes and some chopped up fresh ginger.

I also made chutney using the recipe below. I’ve made this recipe several times using different vinegars. This version includes coconut vinegar, but any old kind of fruit vinegar will do.

We like chutney as a side relish for grilled or roasted meat or poultry— keep this in mind for Thanksgiving. It’s also nice in small amounts as a topping for cheese and crackers.

Apple and Green Tomato Chutney 

• 6 apples, peeled, cored and chopped

• 2 pounds green tomatoes, chopped

• 2 medium onions, peeled and chopped

• 2 small chili peppers such as serrano, deseeded and chopped

• 1 large clove garlic, chopped

• 1 cup chopped dates (about 12 large)

• 1 cup golden raisins

• 2 teaspoons chopped fresh ginger

• 2-1/2 cups apple cider vinegar or other fruit vinegar

• 2 cups brown sugar

• 1 tablespoon ras el hanout

• kosher salt

Place the apples, tomatoes, onions, chili peppers, garlic, dates, raisins, ginger, apple cider vinegar, brown sugar, ras el hanout and some kosher salt (about one teaspoon) in a large saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and cook for about 2-1/2 hours or until very thick.  

Makes about 6 cups

Quarantine Charoset or Pantry Charoset or Completely Made-up Charoset

When I was growing up the Seder charoset was used symbolically only. My grandmother, and in later years my mother, would grate an apple or two, mix it with some walnuts and Manischewitz concord grape wine and that was that. It always turned brown and didn’t look very appetizing and we ate it only as commanded during the reading of the Haggadah.

Then, several years ago, charoset became a big deal. It was now expected to taste good, look good and be eaten like a side dish, the way we eat cranberry sauce or apple sauce.

And so, I stopped making the apple mush. Instead, over the years, I’ve made Persian versions, nut-free versions, coconut charosets and all sorts of others, based on different ethnicities.

This year I am making my special COVID19 jumble, made with what I have on hand in the way of dried fruit (plus an orange, which I always have in the fridge.

Should I call it Quarantine Charoset, Pantry Charoset or simply Completely Made Up Charoset?

I don’t use any nuts because of allergies, but you can add 1/3-1/2 cup of chopped nuts (any kind) to this recipe if you have some in your pantry.

Quarantine Charoset or Pantry Charoset or Completely Made-up Charoset

• 1-1/2 cups chopped dates

• 1 cup chop dried figs

• 1 cup chopped dried apricots

• 1/2 cup raisins

• 1 fresh apple, peeled and chopped

• 1/2 cup pomegranate jam (or any jam you have)

• 1/3 cup Passover wine (preferably Concord grape)

• 1/4 cup orange juice

• 1 teaspoon grated fresh orange peel

Place the dates, figs, apricots, raisins and apple in a bowl and toss the fruit to distribute the pieces evenly. Add the pomegranate jam and stir to coat the fruit. Pour in the wine and orange juice; add the orange peel. Toss the ingredients. Let rest for at least one hour before serving.

Makes about 5 cups

No Easier Cranberry Sauce than this one

Sometimes all you have to do is change one ingredient in a recipe and the entire dish tastes different. Like this one. I've made cranberries the same way for years -- bake them with sugar, let them cool, then add brandy.

This year I added some freshly grated orange peel. Huge difference! If you like the orange-cranberry duo, this recipe is for you. Plus -- this recipe is the next easiest thing after opening a can.

Baked Orange Scented Cranberries

• 12 ounces fresh cranberries (3 cups)
• 1-1/2 cups sugar
• 2 teaspoons grated fresh orange peel
• 3 tablespoons orange juice (or use brandy or rum)

Preheat the oven to 350 degrees. Wash and drain the berries and place them in a single layer in a baking dish. Add the sugar and orange peel and toss to coat all the berries. Cover the dish tightly with a lid or aluminum foil. Bake for 45-50 minutes. Remove the cover and stir thoroughly. Let the berries cool. Stir in the juice. Chill thoroughly.

Makes 6-8 servings

Pear and Green Tomato Chutney

I was always a "late-bloomer" so I was not at all surprised that my tomato plants are too. It's the way it is with me. The plants bore fruit in October rather than at the end of August, when they are supposed to (in my part of the world anyway).

As for me, well, my mother always said "what's the rush?" and of course she was right. I eventually did lose that first tooth, need a bra, learn to ride a bike.

But the tomatoes were a different story. A hurricane was coming (or so I thought). I wasn't about to let the wind and rain destroy those beautiful, slowly-ripening green things. Not after an entire summer of tending to my garden and kvelling when the tiny yellow flowers finally turned themselves into real, would-be tomatoes.

I left a couple on the vine -- just in case the storm passed us by. (It did!)

But with the rest? Some are on the windowsill waiting to ripen. The others became chutney.

Late-bloomers do hold their own in the world in some magnificent way.

 

Pear and Green Tomato Chutney

• 3 pounds ripe but firm pears (about 6), peeled, cored and sliced

• 1 pound yellow onions, peeled and chopped

• 3 large green tomatoes, cut into chunks (or use 3-4 cups halved green cherry tomatoes)

• 1-1/2 cups raisins

• 3 stalks celery, sliced about 1/4-inch thick

• 3 cups brown sugar

• 1 teaspoon finely chopped fresh ginger

• 1/4 teaspoon cayenne pepper

• 2 teaspoons salt

• 2-1/2 cups apple cider vinegar

• 6 whole peppercorns

Place the pears, onions, tomatoes, raisins, celery, brown sugar, ginger, cayenne pepper, salt and apple cider vinegar into a large saucepan. Wrap the peppercorns in cheesecloth (or inside a muslin bag) and add to the pan. Bring to a boil over high heat, stirring constantly to mix the ingredients. Lower the heat, cover the pan partially and cook for 30 minutes. Remove the cover and continue to cook, stirring occasionally, for about 3 hours or until thick.

Makes about 5 cups

Another Seder, Another Haroset

Please see the Note below:

Although I usually like to cook new foods and experiment with recipes, when it comes to the Jewish holidays I more or less prepare the same things my mother and grandmother served in their day. For the first night of Passover that means chicken soup with matzo balls, roasted turkey, chremslich and macaroons. And several side dishes, such as braised leeks and tomatoes, roasted carrots, some quinoa dish or other -- and so on.

But I can't help myself, even for this very traditional meal -- I always add a new dish or two or three.

Sometimes it's a side dish, sometimes a dessert.

Sometimes I'll add an additional haroset to my usual one.

That's it for this year. Here's the one: Dried Fruit Haroset with Ginger and Coriander.

NOTE: I understand that not everyone eats sesame seeds during Passover (sesame seeds are kitnyiot). Please follow according to your tradition. The haroset is delicious even without the seeds. If you prefer, scatter the top with chopped toasted almonds.

Dried Fruit Haroset with Ginger and Coriander

• 1 cup chopped dried figs
• 1/2 cup chopped dates
• 1/2 cup chopped dried apricots
• 1/2 cup raisins
• 1 teaspoon finely chopped fresh ginger
• 1/4 teaspoon ground coriander (nutmeg, cinnamon)
• 1/3 cup apricot preserves
• 4-5 tablespoons sweet red Passover wine
• 1 tablespoon lightly toasted sesame seeds

Combine the figs, dates, apricots and raisins in a bowl. Add the ginger, coriander, preserves and wine and mix until the ingredients are evenly distributed. Let the mixture stand for at least one hour before serving.  Sprinkle with sesame seeds and serve.

 Makes about 2-1/2 cups