Thanksgiving Green Tomato and Walnut Chutney

A great change of pace from the classic cranberry relish.

Add tomatoes, onions, jalapeno, walnuts, coriander seeds, cardamom pods, raisins, vinegar, & sugar to a heavy bottomed sauce pan. Bring to a simmer over a low heat.
Cook until thickened to your taste. Remove from the heat.
Add the cilantro, lemon zest, & ginger. Stir. Season to taste with a pinch of salt and lemon juice. Cool. Serve cool or at room temp. Great with Roast Turkey!!

Hungry For More?

We’re celebrating Climate Week with our friends at Spare Tonic and their take on a Spanish classic, the “Spare Tinto”.

This month we’re celebrating Preservation with Liz Neumark’s signature Hot Sauce recipe.

Sharing the perfect way to cool off this summer with our favorite summer cocktails brought to you by our Venue Managers.

This month we’re celebrating Preservation with a Tomato Jam recipe brought to you by Chef Mike Deuel.

This month we’re celebrating Preservation with “Thunder Quickles” brought to you by Teen Students at The Sylvia Center.

This month we’re celebrating Preservation with a Berry Jam recipe brought to you by Pastry Chef, Albert Bello.

This month we’re celebrating Preservation with a Rhubarb Chutney recipe brought to you by our Culinary Director, Andrew Smith.

This month we’re celebrating Preservation with a Ramp Pesto recipe brough to you by our Culinary Director, Andrew Smith.