You are here: Home » Recipes » Fried Green Tomatoes with Peach Chutney Fried Green Tomatoes with Peach Chutney Recipe by RelishKitchen Tested Yield 6 servings Prep 20 mins Cook 10 mins The juicy acidity of the tomatoes is balanced by the sweet and spicy chutney in a famous classic that oozes Southern charm. PrintEmail Fruity peach chutney gussies up Slocomb's prized green tomatoes. This recipe was selected as one of the "Year of Alabama Food" recipes. For more Alabama recipes, go to 800alabama.com/yof/main.cfm Ingredients Ginger Peach Chutney:2 peaches, peeled and diced3 tablespoons finely diced onion3 tablespoons finely diced red bell pepper2 green onions, sliced2 tablespoons diced pickled ginger3 tablespoons sugar3 tablespoons rice vinegarTomatoes:1/2 cup all-purpose flour, divided1/2 cup cornmeal2 eggs1/4 teaspoon salt Coarsely ground black pepper4 green tomatoes, sliced Oil for frying3 ounces goat cheese Instructions To prepare the chutney, mix all ingredients and refrigerate overnight. The chutney can be made spicy with the addition of either pepper sauce or jalapeños. To prepare the tomatoes, mix half the flour with cornmeal. Beat eggs with a little water. Season remaining flour with salt and pepper. Dredge tomato slices in flour, dip in egg, and dredge in cornmeal mixture. Pour oil to a depth of 2-inches in a large skillet; heat until hot but not smoking. Add tomato slices and fry until crisp. Drain on paper towels. Serve topped with peach chutney and crumbled goat cheese. Recipe courtesy of the Pepper Place Market and the Alabama Board of Tourism and Travel.