Green Tomato Chutney

The tomato season is winding down around here as the days grow shorter. Our tomato plants are loaded with green, unripe tomatoes. Some may still get enough sunlight and warmth to turn red, but I’m thinking most will not. If you have garden tomatoes, I would love to hear what you do with the end-of-season green ones. My mother picks them and lets them ripen indoors. I like making fried green tomatoes, and I may yet try to make a mock apple pie made with green tomatoes. Other ideas?

This chutney is one way to make excellent use of them. We love chutney with baked chicken or pork chops. The chutney would work as a relish for hot dogs, a side for crab cakes, or topping a little cream cheese on a cracker for an appetizer.

Green Tomato Chutney Recipe

These instructions include instructions for canning the chutney. If you plan on storing in the refrigerator and using up within a few months, you can skip the sterilization and canning steps (steps 1 and 4).

Ingredients

• 2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped
• 1 1/4 cups brown sugar, packed
• 1 cup chopped red onion
• 1 cup golden raisins
• 1 cup cider vinegar
• 2 Tbsp chopped candied ginger
• 1 Tbsp mustard seeds
• 1 teaspoon chili pepper flakes
• 1 teaspoon fennel seeds
• 1 teaspoon of salt
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 cinnamon stick
• Pinch of ground nutmeg

• 3 pint jars or 6 8-ounce jars for canning

Read More: Green Tomato Chutney