Green Tomato Chutney

Here's a jar from last year. You can buy sheets of printer-friendly large, round adhesive labels, and make something special for your canning lids.

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.

2 thoughts on “Green Tomato Chutney

  1. hi Dori,

    Just finding your (our) green tomatoe chutney recipe for Robin …he lives in Washington DC and still has some tomatoes on his vines. How are YOU??
    send me a note. xx jani

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