CONTRIBUTED BY HENRI HOLLIS
Photo: Henri Hollis
Photo: Henri Hollis

Learn to make the tomato chutney recipe from The Learning Kitchen

My wife came home from a class at The Learning Kitchen with a jar of their Green Tomato Chutney. It was gone in a minute. Will they share the recipe so we can keep it on hand? — David Hopkins, Atlanta

Lyn Deardorff, Certified Master Food Preserver, founder and instructor in The Learning Kitchen at the Sweet Auburn Curb Market was happy to share this recipe. “Chutney” may make you think “curry” but this one is delicious as a condiment with meats, on a cheese plate or as a topping for a bagel and cream cheese. 

The recipe makes 11 cups of chutney. If that’s more than you need (although it makes a great gift), cut the recipe in half. You can put up the chutney in any size jar you prefer from half-pints which hold 1 cup to quart jars holding 4 cups.

We’ve included the canning directions but you can skip the canning if you put it up in jars and keep the jars refrigerated. 

From the menu of … The Learning Kitchen, Sweet Auburn Curb Market, 209 Edgewood Ave. SE., Atlanta. 404-313-0004. LearningKitchenAtl.com.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

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