Green Cherry Tomato Chutney

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Green Cherry Tomato Chutney
A tangy, sweet condiment to preserve the last of your summer tomatoes!
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
pint
Ingredients
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
pint
Ingredients
Instructions
  1. Bring tomatoes, sugar, vinegar, coriander, salt and pepper flakes to boil in Dutch oven over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until mixture thickens to jamlike consistency and rubber spatula or wooden spoon leaves distinct trail when dragged across bottom of pot, about 45 minutes to an hour. Stir in lemon juice.
  2. Transfer chutney to a pint jar with a tight-fitting lid and let cool to room temperature before refrigerating. Chutney can be refrigerated for up to 1 month.
Recipe Notes

A couple substitutions you can make:

  • If you wish to use normal green tomatoes, be sure to cut them up into 1-inch pieces before cooking
  • The original recipe calls for using white distilled vinegar, so feel free to use that or another favorite vinegar, in place of the apple cider vinegar
  • A note on the spicing - this recipe only includes coriander seeds and a pinch of red pepper flakes. I liked the simplicity both in terms of preparation and in terms of how the flavor balanced with the sugar and vinegar. However, my husband found it a bit one-sided. So if you want to boost the flavor profile, add other common chutney spices, like mustard seeds, ginger, or cinnamon.

Fresh Carrot, Turmeric & Ginger Dressing

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Fresh Carrot, Turmeric & Ginger Dressing
A fresh, flavorful dressing great with salad, rice bowls or wraps!
Course Main Dish, Salad
Cuisine Japanese
Prep Time 10 minutes
Servings
cup
Ingredients
Course Main Dish, Salad
Cuisine Japanese
Prep Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. Add all ingredients into your blender, starting with only 2 teaspoons of honey, and blend until fully combined, about 1 minute, stopping to scrap down the sides of the blender if necessary. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for 1 week or store in the freezer for up to 6 months.
Recipe Notes
  1. If you haven't used fresh turmeric before, I would recommend starting with half of the amount I recommend and then adding more little by little. The flavor can easily overpower the other ingredients so it is best to start small and add more to taste.
  2. I used white miso because it is mild but you could try red miso for a funkier flavor (this might be closer to the Korean soybean paste).

Pear Bourbon Butter

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Pear Bourbon Butter
Prep Time 10 minutes
Cook Time 1-1/2 hours
Servings
cups
Ingredients
Prep Time 10 minutes
Cook Time 1-1/2 hours
Servings
cups
Ingredients
Instructions
  1. Combine pears, cider and bourbon in a large Dutch oven and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer, stirring occasionally, until pears are very soft, about 20-25 minutes.
  2. Using a slotted spoon, transfer pears to a food mill and process until dry skins are all that remain. Scrap the bottom of the food mill as a lot of the puree will stick. Discard skins and transfer puree back into the Dutch oven. Stir in sugars, lemon juice and salt. Simmer over low heat (otherwise, it will splatter!), stirring occasionally, until mixture is browned and thickened and rubber spatula or wooden spoon leaves distinct trail when dragged across bottom of pot, about 45 minutes to 1 hour. Transfer pear butter to a jar with tight-fitting lid and let cool to room temperature before refrigerating. Pear butter can be refrigerated for up to 1 month.
Recipe Notes
  • I didn't get the pear variety from the farmer I purchased them from, but they looked like Bartletts.
  • If you can't find 1816, use your favorite bourbon, preferably one with┬ásimilar characteristics (check out the tasting notes here).
  • This recipe is adapted from the Apple Butter recipe in America's Test Kitchen D.I.Y Cookbook.