There were quite a number of green tomatoes in the community garden which were not likely to riped and we found some wind-fall apples. This green tomato and apple chutney is the perfect combination of sweet and savoury and works well with a curry.
Ingredients:-
Cooked Chicken, chopped
1 medium Onion, diced
2 cloves of Garlic, minced
Chicken stock
Mushrooms, roughly chopped
Frozen Peas
Milk
2 tbsp of Creme Freche
Cheese, grated
Salt & Pepper
Italian style grated Cheese to garnish
Method:-
(1) Fry the Onion until translucent, add the Garlic and cook for 2 minutes on a lower heat.
(2) Add the Mushroom and Chicken stock and simmer.
(3) Add the Milk, Chicken and Peas and simmer.
(4) Season with Salt & Pepper.
(5) Stur in the Creme Freche followed by the grated Cheese and simmer until the Cheese has melted.
We served ours on a bed of Chinese Rice Noodles as a change from Gluten free Pasta which worked equally well. This dish was inspired by Sue's Chicken Skillet Pasta, which was a great seller when we were at The Inn on The Green a couple of years ago.
