peeled golden jubilee tomatoes
Procrastination is my middle name.
Sometimes I get so bogged down *thinking* and *planning* that I can’t bring myself to actually do anything.
red and yellow tomatoes in various stages of ripening
For the past week, I have watched the Golden Jubilee tomatoes on the counter turning riper and riper. Last year I made yellow tomato jam, and it was good,
but it wasn’t GREAT. This year I wanted to make something really special.
Golden Jubilees are rather sweet, as tomatoes go. I wanted something that would enhance their peachy flavor without overpowering it.
see the horned tomato at the bottom?
I searched every book in my pantry. Surely I could find just the right recipe for what I had in mind — a thick, sweet, yet spicy preserve — one which would, in the chill dark days of winter to come, transport me back to these warm golden days of late summer.
Alas, even online, I did not find an overabundance of yellow tomato recipes.
Procrastination threatened to turn to desperation as I realised the tomatoes would break down and spoil if I didn’t get a move on. Finally I gave up on printed recipes and put procrastination on the shelf. Armed with my trusty sharp Forschner knife,
I dove in and began chopping.
The result was a dense, golden chutney — rich with a melange of flavors from panch phoron (courtesy of dear Mandira!), the heat of fresh and dried chiles, and the mellow sweetness of jaggery.
A couple of notes about this recipe:
The amount of jaggery is not absolute — 3/4 c is what I needed.
I added it in 1/4 c increments, tasting every time. You may need more or less depending on the sweetness of your yellow tomatoes.
For canning tomatoes, a small amount of acid is often required. A general guideline I read is to use about 2 tsp of lemon juice per pint of finished product. The lemon juice may be omitted if you’re making a small batch for immediate consumption. If you’re canning, be sure to read the instructions that came with your canner. It also helps to learn from a reputable source — I found an excellent reference at Ball’s Fresh Preserving.
a juicy peeled golden jubilee tomato
Golden Tomato Chutney
makes about 3 pints
1 TB canola oil
10-12 curry leaves, chopped
4-5 slit green chiles
1 TB panch phoron
1 TB grated ginger
1 TB grated garlic
4-5 dried red chiles
2 c yellow onion, chopped
12 cups yellow tomatoes, peeled, cored and roughly chopped (about 6-7 lbs)
1/2 – 3/4 c jaggery or to taste
2 tsp salt or to taste
juice of 1 1/2 lemons (about 6 tsp) — if canning
freshly grated ginger and garlic, with homegrown chiles and mandira’s panch phoron
In a large heavy pan, heat the oil over medium heat. Add the curry leaves, fresh chiles, and panch phoron. Fry for a minute, then add the grated ginger and garlic.
frying the aromatic spices
Fry a few minutes longer, then add the onion and dried red chiles. When the onion begins to turn translucent, add 1/4 cup jaggery, the chopped tomatoes and their juice. Stir well, raise the heat to medium-high and cover the pan partway. Bring to a boil and cook down, stirring occasionally, until the mixture is reduced by about a third.
tomatoes cooking down with onions, chiles, and spices
Add 1 tsp salt and taste — add more jaggery if needed. Continue cooking down until the mixture is reduced by half. Add lemon juice if canning. Taste again and add more salt and jaggery if needed.
When the mixture is seasoned to your taste, turn off the heat and allow to cool slightly. If you’re canning, ladle into sterlized jars while still hot, and follow the manufacturer’s instructions for processing.
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Find great recipes for home canning at Pick Your Own.
The finished product!
golden chutney made with golden jubilee tomatoes ~ aglow in late-summer sun
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A different kind of ‘peachy’ treat — a piece of an eye agate with unusual coloring — another reminder of sweet summer days 
a piece of an eye agate with peach coloring ~ filled with quartz
showing the round white ‘eye’ on the top
