Green Tomato Chutney
Turn your garden’s last green tomatoes into this sweet and tangy Green Tomato Chutney! Packed with apples, raisins, grapes, and spices, it’s perfect for cheese boards, sandwiches, or roasted meats.
This Green Tomato Chutney is the perfect way to make use of end-of-season green tomatoes. Simmered slowly with tart apples, sweet grapes, raisins, brown sugar, and warm spices, it creates a beautiful balance of sweet, tangy, and savory flavors. It’s delicious with cheese boards, roasted meats, curries, or as a flavorful spread for sandwiches.
?Tips
- Always use a non-reactive pot (stainless steel or enameled cast iron) to prevent discoloration and off-flavors.
- Wash the jars and lids thoroughly and keep them hot until you are ready to fill them.
- Maintain 1/4-inch headspace in each jar for proper sealing.
- Use a bubble remover or a thin spatula to remove trapped air before sealing.
- Allow jars to rest undisturbed for 12 to 24 hours before testing seals.
Recipe Variations
- Use Different Dried Fruits. Swap half the raisins for dried cranberries, cherries, or chopped dried apricots for a more complex flavor.
- Add Fresh Chili. For a spicier chutney, add 1 or 2 finely diced fresh chili peppers along with the onions.
- Change the Vinegar. Replace apple cider vinegar with white wine vinegar for a milder tang, or malt vinegar for a deeper, sharper flavor.
- Add Aromatic Spices. Stir in a cinnamon stick or a few whole cloves during cooking for an extra layer of warmth.
- Make It Less Sweet. Reduce the sugar slightly and add an extra splash of vinegar for a more tart, savory chutney.
? Common Questions
- Can I freeze green tomato chutney?
Yes. If you prefer not to can, let the chutney cool completely, then freeze it in freezer-safe containers for up to 6 months. - What should I do if a jar doesn’t seal?
Refrigerate unsealed jars and use within 2 weeks, or reprocess them within 24 hours with a new lid. - How long does canned chutney last?
Properly sealed chutney stored in a cool, dark place will maintain the best quality for about 1 year. - Do I have to peel the tomatoes?
No peeling is necessary—the skins break down during cooking, adding texture and flavor.
How to Store Green Tomato Chutney
Room Temperature: Properly processed and sealed jars can be stored in a cool, dark pantry for up to 1 year. Check seals periodically before use.
Refrigerate: Once opened, store the chutney in the refrigerator and use within 2 weeks.
Freeze: Alternatively, skip canning and freeze the cooled chutney in freezer-safe containers for up to 6 months.
Unsealed Jars: If a jar doesn’t seal after processing, refrigerate and enjoy within 2 weeks or reprocess within 24 hours with a new lid.
Green Tomato Chutney
Ingredients
- 2 pounds green tomatoes, cut into wedges and sliced
- 4 medium Granny Smith apples, peeled and diced
- 2 1/2 cups brown sugar, firmly packed
- 2 cups apple cider vinegar
- 2 cups raisins, may use half golden raisins or dried cranberries
- 3/4 cup chopped onion
- 1/2 teaspoon salt
- 2 cups seedless green grapes, halved
- 1 tablespoon mustard seeds
- 2 teaspoons ground ginger
- 1 teaspoon dry mustard
- 1/2 teaspoon crushed red pepper
Instructions
- Combine and Simmer: In a large nonreactive stockpot or Dutch oven, combine the green tomato wedges, diced apples, brown sugar, vinegar, raisins, onions, and salt. Stir well. Bring to a boil; reduce heat to low and simmer, uncovered, for 30 minutes. Add the grapes and seasonings; stir well. Continue cooking, uncovered, over medium-low heat for 1 hour, or until mixture is thickened.
- Prepare the Jars and Lids: Meanwhile, wash the jars and lids in hot soapy water. Put the jars put them in a large water bath canner. Fill the pot with water and bring to a simmer to keep them warmPut the lids in a saucepan of water; bring to a simmer. Remove from the heat.
- Add the Chutney to the Jars: Spoon the chutney into the hot jars, leaving 1/4-inch head space; wipe jar rims and threads. Cover at once with the lids. Screw the bands on firmly but do not overtighten.
- Process the Jars of Chutney: Put the jars in a rack and lower them into the canner. The water should be at least 1 inch above the jars; add more hot water, if necessary.Bring the water to a boil. Cover and reduce the heat to maintain a gently boil and process for 15 minutes — 20 minutes for altitudes of 1001 to 6,000 feet.
- Finish and Store: Let the jars cool on a rack for 12 to 24 hours. Remove the bands and test the seals. They should all be concave and not flex when pressed. Store in a cool dark place.
