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Green Tomato Chutney

Sweet homemade apple chutney in a small white dish with a jar of chutney in the background.
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A sweet-and-savory chutney made with green tomatoes, apples, grapes, raisins, and warm spices. Perfect for cheese boards, sandwiches, or as a condiment for meats and curries.

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

  1. 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.
  2. 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 warm
    Put the lids in a saucepan of water; bring to a simmer. Remove from the heat.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Find it online: https://classic-recipes.com/green-tomato-chutney/