the next big baby name?

Chutney. That's my prediction, anyway. After some of the ones I've seen, it's not out of the question, amiright?

We have just as many green tomatoes from our garden as we do ready-to-eat, and until this past weekend, many of them were sitting in a container on my counter, supposedly ripening. I finally got tired of waiting for them to turn yellow and sweet and delicious (or, on the flip side, brown and moldy and gross) and just went ahead and made some chutney. The only experience I've had with this complex accompaniment is a version created by my stepdad, and though it's been several years since I had it, I remember being surprised by it and thrilled with it and liking it very much.

There are similarities between the flavors of this chutney and the one my stepdad makes. Though I left out the chiles, the red pepper flakes are there and do an adequate job of providing some heat. You're mostly getting sweet, spicy, and sour when you eat a spoonful of this chutney, and really, isn't that enough? I like it with my beans and weenies, but it's also great with pork loin. Plus, as my fiance happily pointed out, you can't go wrong with a shmear of it on plain ol' toast, either.

Do any of you have much experience with chutney? What should I try with my next batch? How do you like to eat yours?

Green Fruit Chutney

(printable recipe)
A blend of this and this
Makes 1 quart
Ingredients:

• 1-3/4 pounds firm green tomatoes, about 4 cups, coarsely chopped (or halved, if using pear or cherry tomatoes)
• 1 Granny Smith apple, cored, and cut into chunks (peeled or unpeeled)
• 1 onion, diced
• 1 cup brown sugar, packed
• 1 cup dried cherries
• 3/4 cup cider vinegar
• 1 teaspoon ground ginger
• 2 teaspoons mustard seeds
• 1 teaspoon chili pepper flakes
• 1 teaspoon of salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Directions:
Place all of the ingredients in a medium sized (about 4-quart) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings as needed. Store in the refrigerator for up to two months.