Roasted Green Tomato Chutney

This Roasted Green Tomato Chutney is a tangy, flavorful condiment that will add a burst of brightness to any dish. It's perfect for topping grilled meats, fish, or vegetables, or as a spread for sandwiches. The roasting process intensifies the natural sweetness of the tomatoes and caramelizes the other vegetables, giving the chutney a rich, complex flavor.

Green tomatoes were once considered a nuisance, but in recent years they've been rediscovered as a culinary gem. They have a tart, acidic flavor that pairs well with sweet and spicy ingredients, and they can be used in a variety of dishes, from salads to salsas to chutneys. This Roasted Green Tomato Chutney is a great way to use up a bumper crop of green tomatoes, and it's sure to become a favorite condiment in your kitchen.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 2 pounds green tomatoes, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 serrano peppers, seeded and chopped
• 1/2 cup apple cider vinegar
• 1/4 cup sugar
• 1 teaspoon salt

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss tomatoes, onion, bell pepper, and serrano peppers with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20 minutes, or until softened.
4. Transfer to a food processor and pulse until combined.
5. Add vinegar, sugar, and salt and pulse until smooth.
6. Transfer to a jar and refrigerate for at least 24 hours before serving.

Why It Works

• Roasting the vegetables intensifies their natural sweetness and caramelizes them, giving the chutney a rich, complex flavor.
• The vinegar adds a tangy brightness that balances out the sweetness of the tomatoes.
• The sugar adds a touch of sweetness to the chutney, but it's not overpowering.
• The salt helps to balance out the flavors and preserve the chutney.