Of the numerous ways to prepare green tomatoes—fry them, pickle them, relish them, turn them into pie—this is one of my favorites. In gardens and markets, the ingredients come together seasonally as if by design: tomatoes, green because they’re at the end; peppers, red because they’ve ripened to the hilt; onions from the spring planting, ready to bring in before it gets too cold. Sometimes, I even have a few bunches of almost-dried-on-the-vine late grapes, halfway to raisin, that fill in for the currants. Together, they make a chutney bouquet, in good time for winter holiday tables.