Green Tomato Chutney
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
- 2 pounds green tomatoes, diced
- 4 medium Granny Smith apples, peeled and diced
- 2 ½ cups brown sugar, firmly packed
- 2 cups apple cider vinegar
- 2 cups raisins, may use half golden raisins or dried cranberries
- ¾ cup onion, chopped
- ½ tsp salt
- 2 cups seedless green grapes, halved
- 1 tbsp mustard seeds
- 2 tsp ground ginger
- 1 tsp dry mustard
- ½ tsp crushed red pepper
Recommended Equipment
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 the heat to low and simmer, uncovered, for 30 minutes.2 pounds green tomatoes | 4 medium Granny Smith apples | 2 1/2 cups brown sugar | 2 cups apple cider vinegar | 2 cups raisins | 3/4 cup onion | 1/2 tsp salt
- Add the grapes and seasonings; stir well. Continue cooking, uncovered, over medium-low heat for 1 hour, or until mixture is thickened.2 cups seedless green grapes | 1 tbsp mustard seeds | 2 tsp ground ginger | 1 tsp dry mustard | 1/2 tsp crushed red pepper
- Prepare the Jars and Lids: Meanwhile, wash the jars (pint or half-pint) and lids in hot, soapy water. Put the jars in a 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 just to a simmer. Remove from the heat.
- Add the Chutney to the Jars: Spoon the hot chutney into the hot jars, leaving 1/4-inch headspace; wipe the 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 gentle boil; process for 15 minutes (20 minutes at 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. Makes about 6 pints.
Nutrition
Serving: 3TablespoonsCalories: 55kcalCarbohydrates: 14gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.05gSodium: 22mgPotassium: 98mgFiber: 1gSugar: 10gVitamin A: 93IUVitamin C: 4mgCalcium: 12mgIron: 0.3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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