Pork With Green Tomato Chutney Recipes

GREEN TOMATO STEW WITH PORK LOIN

Steps:

• Preheat oven to 225°F (107°C).
• Heat olive oil in a small saucepan over medium-low heat and cook onions until they are tender and just beginning to brown, about 8-10 minutes, stirring occasionally to keep them from burning. Add shallot and garlic and cook for 1 minute, stirring constantly. Remove from heat.
• Heat a Dutch oven over medium-high flame and sear pork cubes on all sides. Remove pork from Dutch oven and pour in white wine. Lower heat to medium-low and cook for 1 minute, scraping up all the good meaty bits on the bottom with a spatula.
• Pour cooked onions and seared pork into white wine, then add tomatoes, chicken stock, bay leaf, sage, marjoram, salt and pepper. Cover Dutch oven and slide it into the oven. Cook for 3 to 5 hours, depending on how long you've got, stirring well once every hour. The longer the stew cooks, the more tender the pork will be. If necessary, add a little water or stock here and there, in 1/2 cup increments, to keep the stew from burning.
• Serve hot, topped with freshly chopped parsley, or freeze for up to four months.

PORK CHOPS WITH TOMATO CHUTNEY

Steps:

• Make chutney: Heat 1 tablespoon oil in a small skillet over medium heat. Add onion and mustard seeds; cook, stirring occasionally, until onion is golden, about 8 minutes.
• Add tomatoes, breaking them up with a spoon. Stir in vinegar, raisins, sugar, and 1/4 cup water; season with salt and pepper. (Yellow raisins, which are plumper and sweeter than dark ones, are often used to make chutneys.) Bring to a boil, and reduce heat; simmer, stirring occasionally, until mixture has thickened, about 15 minutes. Set chutney aside.
• Meanwhile, generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary) until browned and cooked through, 3 to 4 minutes per side. Serve with chutney.

PORK CHOPS WITH SWEET TOMATO CHUTNEY

Steps:

• Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.
• Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
• Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes.
• Serve pork chops with about a tablespoon of chutney spooned over the top.

IT'S JUST PORK...AND CHUTNEY

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
• Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
• Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
• Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
• Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
• In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
• Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.

CURRIED PORK AND GREEN TOMATOES

Steps:

• In a medium skillet, saute onion in butter. Add tomatoes; cover and simmer for 10-12 minutes or until tender. Combine flour, curry, salt, pepper, sugar and, if desired, cardamom; slowly stir into tomatoes. Add broth and pork; simmer, uncovered, until sauce thickens, 3-5 minutes. Serve over rice.

GREEN-TOMATO CHUTNEY

Steps:

• Simmer all ingredients in a small covered saucepan for 30 minutes.

BETTY'S GREEN TOMATO CHUTNEY

Steps:

• Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
• Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.

SOUTHERN GREEN TOMATO CHUTNEY

Steps:

• Quarter the tomatoes and place them in a large pot.
• Quarter, core and chop the unpeeled apples and add them to the tomatoes.
• Chop the onions and add them to the tomatoes with all the other ingredients.
• Heat gently, stirring until all the sugar has dissolved.
• Bring to a boil and simmer uncovered, stirring occasionally, for one and half hours until the chutney has thickened.
• Pour the chutney into warm, sterilized jars.
• Seal (canning process) immediately.

GREEN TOMATO CHUTNEY

Steps:

• Combine all in a large pot.
• Bring to a boil, reduce heat and simmer until the tomatoes a tender.
• Time will vary due to the firmness of the tomatoes.
• Should take about 1 hour.
• Pack into hot, sterile jars and seal.
• Let cool completely (I have never found it necessary to use boiling water bath, but feel free to if you feel safe--10 minutes should do it for pint and 6 oz jars).
• If apples are plentiful, they can replace the tomatoes--just as good that way.