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Green Tomato Chutney

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Green Tomato Chutney

Green tomato chutney served with cheese on flatbread

Leda Meredith

This is my favorite way to use up green tomatoes at the end of the gardening season. Green tomato chutney is both tangy and sweet. It pairs beautifully with many cheeses, as well as spicy foods including (but not limited to) East Indian-style dishes. Puree a spoonful of green tomato chutney in a food processor with room temperature cream cheese and a dash of milk for an unusual spread that is great on bagels or toast.

Prep Time: 10 minutes

Cook Time: 20 minutes

Canning time: 10 minutes

Total Time: 40 minutes

Yield: 3 pints

Ingredients:

  • 5 cups chopped green tomatoes, stem ends removed

  • 1 large apple, cored and finely chopped

  • 2 cups light brown sugar
  • 2 cups apple cider vinegar
  • 1 1/2 cups raisins
  • 1 lemon, seeded and finely chopped or slivered (discard the seeds but include the peels)
  • 1/4 cup peeled and finely chopped fresh ginger root
  • 1 clove garlic, peeled and finely chopped
  • 1 small hot chile pepper, finely chopped. (Include the seeds if you like spicy food, discard them for a milder chutney).
  • 1/2 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground coriander seed
  • Small pinch of ground cloves

Preparation:

Combine all of the ingredients in a large pot over medium high heat.

Cook, stirring frequently, until the tomatoes and apple are soft. If the chutney seems too liquid, continue to cook it until a wooden spoon dragged across the bottom of the pot leaves a trail that doesn't fill in with chutney for a couple of seconds.

The flavors of the chutney will develop and become more balanced if you wait a week before eating it. Store green tomato chutney in the refrigerator for up to a month. For longer (up to 1 year) storage at room temperature, follow the canning instructions below.

Ladle the chutney into clean canning jars (it is not necessary to sterilize the jars for this recipe because of the length of the canning time). Leave 1/2-inch of head space. Screw on canning lids and process in a boiling water bath for 10 minutes.

If you want to use homemade apple vinegar in this recipe, be sure to test it first to make sure it is acidic enough to safely preserve the chutney.

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