Tangy green tomato chutney made with unripe green tomatoes, red onions and raisins. This is such a tasty chutney recipe, perfect for gardening season! Store in the refrigerator or can it to preserve (canning directions provided).
Green Tomato Chutney
This is such a easy recipe to make with all your unripe green tomatoes. All you need to do is throw all the ingredients into a pot, give it a stir, and keep stirring until it makes a thick tangy tomato chutney!
It’s up to you if you want to keep in the refrigerator or can it (great if you’re making lots of jars!). I love grabbing a jar out of the refrigerator and adding to Spanish or basmati rice for a super simple dinner!
This will make (3) 1 pint jars of chutney.
Looking for more green tomato recipes to can? Also try my Pickled Green Tomatoes , Green Tomato Sauce , Green Tomato Jam and Green Tomato Relish . And if you have tomatillos, make sure to make my Green Tomato and Tomatillo Chutney !
Ingredients
- Green Tomatoes, 2 pounds, which is 4-5 large tomatoes
- Red onions, 1 pound, which is about 2 large onions
- Raisins, you can pick regular or golden raisins (my personal fav)
- Spices: minced garlic, nutmeg, cloves, ginger, cayenne pepper, salt and pepper
- Brown sugar, adds sweetness to balance out tart flavor
- Malt Vinegar, super important to the recipe , Heinz and Holland House are both good brands to buy. If you can’t find, apple cider vinegar will work but does change the taste slightly.
How can I use Tomato Chutney?
- Serve on top of rice for a simple meal.
- Use as a spread on top of crackers with cheese.
- Add as a spread for your favorite sandwich (especially good on grilled cheese!).
- Add on scrambled eggs and omelettes.
- Add to salads in place of a salad dressing.
How to Make Tomato Chutney
Add all of the ingredients into a large saucepan .
Stir to fully combine all the ingredients together.
Bring the ingredients to a rapid boil.
Reduce to a simmer, stirring often until it turns into a rich, thick chutney. This will take 2-3 hours depending on how watery the tomatoes are.
Remove from stove and (carefully) pour chutney into mason jars.
Add lids and allow to cool on the counter for 1 hour before placing jars in the refrigerator.
How long will it last in the refrigerator?
This chutney will last for around 4 weeks in the refrigerator.
How to Can Chutney
Fill the jars with green tomato chutney, leaving a 1/4-inch space from the top. Use a wet paper towel to clean the jar rims. Put on the lids and secure them with canning rings.
Place a steamer rack in the bottom of a large pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using canning tongs. Make sure the jars are covered with an inch of water. Bring to a boil and process for 15 minutes.
Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely overnight. The jar lids should make a popping sound as they seal. If a lid doesn’t seal, store the jar in the refrigerator.
Green Tomato Chutney should be stored in a cool, dry, dark cabinet and is best eaten within 1 year. Once opened, put in the refrigerator.
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Ingredients
- ▢ 4-5 large green tomatoes chopped (about 6 cups)
- ▢ 2 large red onions chopped (about 3 cups)
- ▢ 1 cup raisins regular or golden raisins
- ▢ 3 cloves garlic minced
- ▢ 1/2 teaspoon ground nutmeg
- ▢ 1/2 teaspoon ground cloves
- ▢ 1/2 teaspoon ground ginger
- ▢ 1/4 teaspoon cayenne pepper
- ▢ 2 teaspoons sea salt
- ▢ 1/4 teaspoon black pepper
- ▢ 2.5 cups light brown sugar
- ▢ 4 cups malt vinegar heinz and holland house are good or apple cider vinegar
Instructions
- Place all the ingredients in a large pot, stirring to combine.
- Bring to a boil and then reduce to a simmer. Continue to simmer, stirring occasionally, until it thickens into a nice thick brown chutney. This takes about 2 hours depending on how watery the tomatoes are.
- To store in the refrigerator: Pour chutney into glass jars, and then add lids. Allow to cool down on your counter for 1 hour. Put jars in the refrigerator and use how you like. This chutney will last for a few weeks in the refrigerator.
- To can: Fill the jars with green tomato chutney, leaving a 1/4-inch space from the top. Use a wet paper towel to clean the jar rims. Put on the lids and secure them with canning rings. Place a steamer rack in the bottom of a large pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using canning tongs. Make sure the jars are covered with an inch of water. Bring to a boil and process for 15 minutes. Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely overnight. The jar lids should make a popping sound as they seal. If a lid doesn’t seal, store the jar in the refrigerator. Green Tomato Chutney should be stored in a cool, dry, dark cabinet and is best eaten within 1 year.
Green Tomato Chutney (Refrigerator and Canning)
Ingredients
- 4-5 large green tomatoes chopped (about 6 cups)
- 2 large red onions chopped (about 3 cups)
- 1 cup raisins regular or golden raisins
- 3 cloves garlic minced
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 2 teaspoons sea salt
- 1/4 teaspoon black pepper
- 2.5 cups light brown sugar
- 4 cups malt vinegar heinz and holland house are good or apple cider vinegar
Instructions
- Place all the ingredients in a large pot, stirring to combine.
- Bring to a boil and then reduce to a simmer. Continue to simmer, stirring occasionally, until it thickens into a nice thick brown chutney. This takes about 2 hours depending on how watery the tomatoes are.
- To store in the refrigerator: Pour chutney into glass jars, and then add lids. Allow to cool down on your counter for 1 hour. Put jars in the refrigerator and use how you like. This chutney will last for a few weeks in the refrigerator.
- To can: Fill the jars with green tomato chutney, leaving a 1/4-inch space from the top. Use a wet paper towel to clean the jar rims. Put on the lids and secure them with canning rings. Place a steamer rack in the bottom of a large pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using canning tongs. Make sure the jars are covered with an inch of water. Bring to a boil and process for 15 minutes. Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely overnight. The jar lids should make a popping sound as they seal. If a lid doesn’t seal, store the jar in the refrigerator. Green Tomato Chutney should be stored in a cool, dry, dark cabinet and is best eaten within 1 year.
Recipe Created by Pamela Reed for brooklynfarmgirl.com
