Classic Fried Green Tomatoes

Large green tomatoes, sliced into rounds approx. 1/4 inch thick
Whole Egg(s), beaten
Corn Meal
Canola Oil
Salt and Pepper

Pour a thin layer of oil into a frying pan and place over medium high heat. Dunk tomato slices in beaten egg and then in corn meal. Fry, flipping over once, until golden and crisp on both sides. Drain on paper towels. Season with salt and pepper to taste. Serve hot. 

Green Tomato Chutney

1 Lemon, chopped finely and seeded
1 Garlic clove, chopped finely
5 cups Chopped Green Tomatoes
2 1/4 cups Brown Sugar
1 1/2 cups raisins
3 ounces chrystalized ginger - or- 3/4 cup fresh ginger root
1 1/2 tsp. Salt
1/4 tsp. Cayenne Pepper
2 cups Apple Cider Vinegar
2 cups Chopped Red Pepper 

Combine all ingredients in a large pot and simmer slowly until the green tomatoes are very tender (this can take an hour or two). Preserve for future use by filling clean half -pint jars with chutney, leaving 1/2 inch head space. Store in the fridge or you can process in a boiling water bath.  

From the old edition of Joy of Cooking cookbook.