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Fried Green Tomatoes with Tomato Chutney Recipe

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This recipe for Fried Green Tomatoes with Tomato Chutney, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Pruitt
Added: Monday, May 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
1 cups buttermilk
1 tbsp. plus 1 cups self rising flour
1 tsp. salt
1 tsp. black pepper
3 large green tomatoes cut into 1/4-inch slices
Vegetable oil for frying

Tomato Chutney:
1 16 oz. can whole tomatoes
1 cup brown sugar
1/2 cup sugar
2 cups chopped green pepper
1 cup chopped onion
2 tbsp. ketchup
5-10 drops hot sauce, to your taste
1 tsp. black pepper

Directions:
Directions:
In a bowl mix together eggs and buttermilk. Whisk in 1 tbsp flour, tsp pepper, and tsp salt. Soak tomato slices in this liquid. Whisk together the remaining flour, salt, and pepper. Heat about 1 inch of oil in the bottom of a heavy skillet. Dredge tomato slices one at a time in the seasoned flour, shaking off excess. Fry the slices in the hot oil in a single layer at a time on both sides until golden brown and crisp. Drain on paper towel. Salt to taste. Serve with Tomato Chutney.

Chutney: In saucepan bring all ingredients together and simmer for 1-2 hours until thickened. Cool. This is a great companion sauce for any other fried or tangy food and will keep for up to 2 weeks in the refrigerator.

Personal Notes:
Personal Notes:
(from the Blue Willow Inn in Social Circle, Georgia)

 

 

 

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