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?

This March we’re celebrating Preservation with Liz’s very own Beet Pickled Eggs recipe.

This vegan chili recipe is the perfect way to keep warm this winter.

Georgette Farkas shares her recipe for this silky smooth butternut squash puree – a wonderful accompaniment for any meal.

Georgette Farkas shares this tender braised red cabbage recipe; the perfect accompaniment to duck or pork or just about any kind of sausages.

Georgette Farkas shares her recipe for this very grown-up version of a rich and very dark chocolate pudding to share with your special someone.

This February we’re celebrating Kimchi with a Carrot & Napa Cabbage Kimchi Recipe by Chef Rachel John.

Chef Rachel John shares her very own Star Anise Braised Pork Belly Tacos Recipe, paired perfectly with her Kimchi recipe.

Try this Vegan(ish) Butternut Squash Recipe by Chef Rachel John – topped with her Carrot & Napa Cabbage Kimchi.