This is a lovely end-of-season chutney made with green tomatoes, apples, and grapes. Use half dark and golden raisins or half raisins and half dried cranberries or cherries in the chutney.
PrintGreen Tomato Chutney
A combination of sweet and savory ingredients makes this green tomato chutney flavorful. And the texture is amazing!
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6 pints 1x
- Category: Food Preservation, Tomatoes
Ingredients
Scale
- 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 the green tomato wedges, diced apples, brown sugar, vinegar, raisins, onions, and salt in a large nonreactive stockpot or Dutch oven; 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.
- 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 warm
- Put the lids in a saucepan of water; bring to a simmer. Remove from the heat.
- 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.
- 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.
