Green Tomato Chutney 144.000

Tracy A Woodward

Aug 10, 2011

This condiment is a universal food perker-upper. It cheers cheddar cheese and goes perfectly with a breakfast of sausages and eggs. Try it with ham or pork, or mix it into a chicken salad. It is, of course, a fine hostess gift when you are invited to someone’s home for dinner.

Make Ahead: The chutney can be eaten right away or mellowed for several weeks before it is served. It can be refrigerated for up to 1 month; or, processed in sterilized jars (see NOTE), it's good for up to 1 year.

Servings: 144

Yield: Makes 9 half-pint jars

  • 3 1/2 cups (about 1 1/2 pounds) green tomatoes, cut into 3/4-inch chunks
  • 2 medium unpeeled Granny Smith apples, cored, then cut into 3/4-inch chunks (2 cups)
  • 1 medium yellow onion, cut into 1/4-inch dice (3/4 to 1 cup)
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup apple cider vinegar
  • 1 small clove garlic, crushed
  • 1 tablespoon mustard seed
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground cloves or ground allspice
  • Pinch ground cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup golden or dark raisins


Combine the tomatoes, apples, onion, brown and granulated sugars, vinegar, garlic, mustard seed, salt, crushed red pepper flakes, cloves or allspice, cinnamon and pepper in a large, heavy-bottomed, nonreactive pot; bring to a boil over medium-high heat, stirring often with a wooden spoon so the mixture does not burn. Reduce the heat to medium-low; cook for 30 to 40 minutes, stirring fairly often.

Stir in the raisins; cook for 15 minutes, stirring several times. To test for doneness, pull the spoon across the bottom of the pot; you should be able to see the bottom of the pot for a moment or two, and the consistency of the chutney should be quite thick. As soon as that happens, remove it from the heat. Overcooked chutney can become a solid brick; undercooked chutney is too runny. Measure the temperature with an instant-read thermometer; it should be above 185 degrees.

Use a wide-mouthed funnel and/or ladle to carefully transfer the hot chutney into sterilized glass jars, leaving about 1/4 inch of head space at the top; use a chopstick or nonmetallic skewer to remove any air bubbles (see NOTE). Top with new, clean lids, close tightly and let cool to room temperature. The lid of a properly sealed jar should be slightly concave; if the lid springs up when you press your finger in the center, the lid is unsealed. If the lids have not sealed, process for 15 minutes in a hot-water bath (jars submerged with least 1 or 2 inches of water overhead), let cool and test again.

NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready nine 8-ounce canning jars with 2-piece lids. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the chutney.

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Recipe Source

Adapted from Nevill Turner of the Virginia Chutney Co. in Washington, Va.

Tested by Bonnie S. Benwick.

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