Whether we break down the garden in late August or late October, I find that it means lots of green tomatoes. Tasty as they are, one batch of fried green tomatoes is about our limit! For a while, what to do with the rest of those wonderful green tomatoes was a puzzle. Happily, several years ago the puzzle was solved when we found a recipe for green tomato chutney which we make and can to use throughout the year. Our favorite way to have it is as a simple appetizer on Triscuits with cream cheese. It is also delicious with grilled pork or any other grilled meat. I gave some to one friend who said her family loved it on hamburgers! So here is our recipe, modified a bit from the one we found years ago. I can’t wait to hear what you do with it!