GREEN TOMATO CHUTNEY: THE BEST WAY TO USE GREEN TOMATOS

Chutney started way back in ancient India. Back then, people used it to keep their fruits and veggies fresh by mixing them with spices. Then, as history goes, it kind of traveled the world thanks to trade and colonialism. Now, it’s everywhere! Green tomato chutney is just the start!

Ingredients for Green Tomato Chutney

• 2 cups green tomatoes, chopped
• 2 onions, finely chopped
• 2 apples, peeled, cored, and chopped
• 2 cups raisins
• 2 oranges, zest and juice
• 2 cups apple cider vinegar
• 1 1/3 cups brown sugar
• 1 tablespoon ground mustard
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1 teaspoon salt

Equipment needed

1. Large pot
2. Stirring spoon
3. Cutting board
4. Knife
5. Veggie chopper (optional)
6. Measuring cups and spoons
7. Sterilized jars

I might receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

Instructions to make green tomato chutney!

Using a veggie chopper, finely chop the green tomatoes, onions, and apples. Alternatively, you can use a food processor or a sharp knife for chopping.

This 9-in-1 veggie chopper is a life saver! no more crying over onions.

In a large pot, combine the chopped green tomatoes, onions, apples, orange zest and juice, raisins, brown sugar, apple cider vinegar, ground mustard, ground ginger, ground cinnamon, salt, ground cloves, and black pepper.

Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.

Once boiling, reduce the heat to low and let the chutney simmer gently for about 1.5 to 2 hours, or until it thickens and the flavors meld together, stirring occasionally to prevent sticking. Most the liquid comes from the tomatoes.

As the chutney cooks, it will reduce and thicken. You’ll know it’s ready when it reaches your desired consistency and the flavors have developed fully. Taste and adjust your favors to your liking!.

Remove the pot from the heat and let the chutney cool slightly.

Transfer the chutney into sterilized jars, seal tightly, and store in your fridge. Allow the flavors to meld for at least a day before serving.

It’s perfect as a condiment with cheese, meats, sandwiches, or any dish of your choice.

This chutney recipe is easy to make and packed with delicious flavors. Adjust the sweetness and spices according to your taste preferences, and feel free to experiment with different fruits and seasonings.

Yield: 8 CUPS

GREEN TOMATO CHUTNEY

Print

Whether you're preserving the last of the season's green tomatoes or simply craving a taste of something homemade and delicious, this green tomato chutney recipe is sure to delight your senses and leave you craving more. Get ready to savor the flavors of the season like never before!

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

• 2 cups green tomatoes, chopped
• 2 onions, finely chopped
• 2 apples, peeled, cored, and chopped
• Zest and juice of 2 oranges
• 2 cups raisins
• 1 1/3 cups brown sugar
• 2 cups apple cider vinegar
• 1 tablespoon ground mustard
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/4 teaspoon black pepper

Instructions

1. Combine all ingredients - green tomatoes, onions, apples, oranges (zest and juice), raisins, brown sugar, apple cider vinegar, ground mustard, ground ginger, ground cinnamon, salt, ground cloves, and black pepper - in a large pot.
2. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Reduce the heat to low and let the chutney simmer uncovered for about 1.5 to 2 hours, or until it thickens and the flavors meld together. Stir occasionally to prevent sticking.
4. Once the chutney reaches your desired consistency, remove it from the heat and let it cool slightly.
5. Transfer the chutney into sterilized jars, seal tightly, and store in a cool, dark place.
6. Enjoy your homemade chutney as a condiment with cheese, meats, sandwiches, or any dish you like!

Notes

Fruit Variations: Instead of or in addition to green tomatoes and apples, you can use other fruits like mangoes, peaches, pears, or cranberries. Each fruit will bring its unique flavor profile to the chutney.

1. Spice Levels: Adjust the amount of ginger, cinnamon, cloves, and black pepper to control the spiciness of the chutney. Add more for a spicier kick or reduce the amount for a milder flavor.
2. Sweetness: Customize the sweetness of the chutney by adjusting the amount of brown sugar or using alternative sweeteners like honey, maple syrup, or agave syrup.
3. Acidity: The apple cider vinegar provides acidity to the chutney, but you can adjust the amount to suit your taste. You can also experiment with different types of vinegar like white vinegar or rice vinegar.
4. Additional Ingredients: Get creative and add other ingredients to the chutney for extra flavor and texture. Some ideas include chopped nuts (like almonds or walnuts), diced onions, minced garlic, jalapenos or other chili peppers for heat, or even a splash of rum or whiskey for depth of flavor.
5. Herbs and Spices: Expand the flavor profile of your chutney by incorporating fresh herbs like cilantro, mint, or basil, or additional spices like cardamom, nutmeg, or turmeric.
6. Texture: Adjust the texture of the chutney to your liking by blending it until smooth for a uniform consistency or leaving it chunky for more texture.
7. Finishing Touches: Add a final touch of flavor by stirring in a squeeze of fresh lemon or lime juice, a sprinkle of zest, or a handful of chopped fresh herbs just before serving.

Nutrition Information:

Yield:

12

Serving Size:

1/2 cup
Amount Per Serving: Calories: 100Total Fat: .25ggSaturated Fat: .05ggCholesterol: 0mgSodium: 92.5mgmgCarbohydrates: 25ggFiber: 1.25ggSugar: 21ggProtein: .85g

please note that these nutrition values are rough estimates and can vary based on the specific ingredients used and how the chutney is prepared. For more precise nutrition information, you may want to use a recipe analysis tool or consult with a registered dietitian.

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Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

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