I learned about this chutney from Jani Greving when we lived in Ft. Collins. It’s a good way to use that final tomato harvest when the frost warning is issued. This particular chutney is not spicy, but is more like a chunky relish. We take out a jar when we’re having a roasted lamb or turkey, and sometimes with chicken or pork, just to add a little zest, a little something extra for the meat. It’s not unlike the way we use cranberry sauce with turkey.
Green Tomato Chutney (makes 6 pints)
- 9 c. coarsely diced unpeeled green tomatoes
- 6 c. coarsely diced, peeled and cored green cooking apples
- 4-1/2 c. coarsely chopped onions
- 2 c. coarsely diced celery
- 3/4 c. golden raisins
- 1/2 c. candied ginger, cut into 1/4″ dice
- 2 c. dark brown sugar
- 1-1/2 c. cider vinegar
- 1 Tbs. salt
Combine everything in a 4-5 quart pot. Bring to a boil over high heat, sirring occasionally. Reduce to low, simmer uncovered for 3 hours or until liquid has cooked away and the mixture is thick enough to hold its shape in a spoon, stirring frequently. Ladle into hot sterilized jars. Process in a water bath for 15 minutes.