Green Tomato Chutney

weighing

Tomato season is moments away from completion. My tomato plants withered and blackened months ago, so any that have come into my kitchen since September had to either be begged, borrowed or bought. There are still a few vendors at my Saturday farmers market with precious half pints of cherry and grape tomatoes, but I know their days are strictly numbered.

halved tomatoes

There have also been a couple of farmers with baskets of big, firm green tomatoes for sale at Rittenhouse and it’s thanks to them I’ve been able play around with these under-ripe fruits. As a side note, can I just say what a wonderful thing it is that tomatoes are useful, edible and delicious both ripe and green. How many other fruits or vegetables are similarly blessed (well, papaya does spring to mind. But beyond that).

chopped tomato and onion

The ingredients are quite basic, as chutneys go. Chopped onion (that’s one small white onions) and green tomatoes (about 2 1/2 pounds).

building the chutney

Combine in a heavy, non-reactive pot with 1 cup of white vinegar (you could certainly use apple cider vinegar if you prefer, the jug of white simply happened to be at hand when I started cooking) and 1 1/2 cups of brown sugar.

spices

Spices included cinnamon sticks, star anise, cloves, red chili flakes and ground ginger. If you prefer fresh ginger, feel free to use it in place of the ground. I was simply trying to use what I already had in my kitchen.

green tomato chutney

As you can see from the picture above, I used a little teaball to keep the cloves contained, so that the finished chutney wouldn’t be to overwhelmingly clove-y.

The resulting chutney is a bit sweet, with plenty of tang and spice. It tastes a little like Christmas, but I think it would also be quite lip-smacking on a post-Thanksgiving turkey sandwich. I’m going to let it hang out a bit before I open it, to let the flavors mingle and marry a bit more before serving it up.

Do note that this takes at least an hour to an hour and a half to cook down into a finished chutney and that it cooks down significantly. I started with nearly 10 cups of raw ingredients and my final yield was just 2 pints. You could easily double it for a greater yield, but it will take even longer to cook down.

Green Tomato Chutney

Yield: 2 Pints

Ingredients

  • 6 cups chopped green tomatoes
  • 1 1/4 cups chopped onion
  • 1 cup white vinegar
  • 1 1/2 cups brown sugar
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cloves (use a teaball or spice bag to keep them from overpowering your chutney)
  • 2 cinnamon sticks
  • 3 star anise pieces
  • 1/4 teaspoon red chili flakes (use more for a spicier chutney)
  • 1 teaspoon sea salt (if using regular table salt, use 1/2 teaspoon)

Instructions

  1. Combine tomatoes, onion, vinegar and sugar in a 5 quart non-reactive pot over medium heat. Add the ginger, cloves, cinnamon sticks, star anise and red chili flakes.
  2. Cook over low heat for 1 to 1 1/2 hours, stirring frequently to prevent scorching. Add salt at the very end of cooking.
  3. When chutney has reduced by more than half, turn off heat. Use tongs to remove cinnamon sticks and star anise bits. Fill jars, wipe rims, apply lids and screw on rings. Process in a boiling water canner for 10 minutes.
  4. Eat on turkey sandwiches, or with a bit of goat cheese.
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36 Responses to Green Tomato Chutney

  1. 1
    meemsnyc says:

    Oooh, this sounds wonderful.

  2. 2
    Rose says:

    The most awesome-ist of fruits; the tomato! My absolute favorite! I love this about them, how they are useful and tasty both unripe and ripe and your recipe makes me yearn for about half a bushel of green tomatoes about now!

    I sometimes wish farmers at the local markets would plant some just to sell green ones. I never find enough of them through the season.

  3. 3

    When you mentioned in your last post that you had made a small batch of green tomato chutney I was wondering what you considered small. I had just finished making a batch with ten pounds (which is enormous by my standards) and was hoping that your small batch wasn’t bigger than my enormous one! Yours looks wonderful. I love the idea of star anise. I never have it in the house, but I don’t think I would have thought to add it if I had.

    Andrea

  4. 4
    Susteph says:

    too cool… i was just about to make sweet green tomato pickles today with the very last of my garden tomatoes that have been hanging around on the counter. they stubbornly refuse to ripen, but i can’t bring myself to throw them away. it truly is the end of summer.

  5. 5
    AP says:

    Perfect timing! I have been searching for something to do with the green tomatoes, and this looks like The Thing! Just out of curiousity, why do you add the salt at the very end of cooking?

    • 5.1
      Marisa says:

      I like to add the salt at the end of cooking, because that’s when the flavors of the chutney are most set. I know what the basic taste of the finished product will be and can salt accordingly. If you salt and taste at the beginning of cooking, you can end up with a finished product at the end that is too salty, because you’ve concentrated the flavors. It’s just my way of ensuring that I don’t make it too salty.

  6. 6
    Lori says:

    Could you do chutney in a crockpot?

  7. 7
    Gemma says:

    Lovely! I made something similar last week and I’ve been enjoying it on grilled cheddar sandwiches:
    http://probonobaker.typepad.com/probonobaker/2010/10/green-tomato-jam-recipe.html

  8. 8
    Sandi Garcia says:

    Oh I was so waiting for this! I picked all my green tomatoes and dilled them a month or so ago, but lo and behold there are so many more now that will NEVER ripen. I will be making this tomorrow on Veteran’s Day (Yay!) and I think I will call it Ooorah Green Tomato Chutney in honor of the 53 years my family invested in the USMC — it’s the Marine Corps birthday today! Thank you!

  9. 9
    Brooke - in Oregon says:

    I love reading your blog with the exception of always wanting to try what you are making! lol I thought I was finished with tomatoes for now (I have puree in the freezer to try making some ketchup with LATER) but now I just NEED to try this cause it sound lovely! :) Next year I swear I am not planting 36 tomato plants for heaven sakes!!

    Oh and I have a question for you, have you ever made jam/jelly with Arbutus Unedo ‘strawberry tree’ or even heard of a recipe for it? I keep googling it but have not found anything yet. Ya I know weird but something to cross off the list AFTER I try it :)

  10. 10

    Green tomatoes? The only time I’ve had them is when I’ve been to Jewish delis, along with other pickled items. But green chutney? That sounds downright delicious! And it looks it too! Thanks for sharing!

  11. 11

    Since making chutney last year I’ve really come to appreciate its addition/importance to meals and now can not eat some meats without it. I am going to tackle some apple-ginger chutney and some pumpkin chutney this week. I hope I have the same success as you do!!

  12. 12

    I’m new to canning but funny enough my husband made about 15 jars of green tomato chutney a few weeks back. Because of a late spring frost our growing season was delayed and we had tons of green tomatoes!

  13. 13

    [...] I can hardly tell you how beautiful my rainbow swiss chard is. Still growing strong in my raised bed, I look at it longingly everyday, but usually feel compelled to eat some of the vegetables from CSA languishing the refrigerator. Not tonight. In the mood for some saag paneer, but without paneer on-hand or spinach, I decided to do a little recipe sleuthing on the internet. Surely others have made similar substitutes before? I discovered that chard, turnip and other dark leafy greens are frequent substitutes for spinach in “saag.” And vegans substitute tofu for paneer all the time. I used a combination of recipes from epicurious and the webblog “Tigers and Strawberries,” which used a more complex spice mixture. While I might not have created the most authentic version of this dish, I was able to use the chard and the last of the hot thai chilies in my garden, along with the tofu in the fridge. AND to make use of the green tomatoes from my CSA in this sweet and spicy chutney from Food in Jars. [...]

  14. 14
  15. 15
  16. 16
    Kirsten says:

    A year later, I thought you should know that I’ve spent a desperate week trying to re-find this recipe. I had a bumper crop of green tomatoes and happened across the link from our farmer’s market. It was a huge hit among family and friends! Now here we are in mid-October, the tomato vines are weighed down again and there’s a rainy weekend ahead…

  17. 17
    Kirsten says:

    Ok, finally getting down to it. Is there any reason I can’t use the red onions I have on hand?

  18. 18

    [...] in Jar’s awesome looking Green Tomato Chutney http://foodinjars.com.s164546.gridserver.com/arugulapesto/2010/11/green-tomato-chutney/ This entry was posted in recipe, recipes and tagged green tomatoes by erikat. Bookmark the [...]

  19. 19
    Ms B says:

    I have a friend offering me all the green tomatoes I can carry, but I do not want to end up with more than I can use. Can you guesstimate how many pounds of tomatoes it will take to yield 6 cups of chopped?

  20. 20

    [...] Green Tomato Chutney (canning recipe; Food in Jars) [...]

  21. 21
  22. 22
    Jo says:

    How do you serve green tomato chutney? Mine tasted good on a cracker with goat cheese but not so great as a sandwich spread. More ideas appreciated! I made lots!

  23. 23
  24. 24

    Just came across your blog when searching for green tomato chutney! And I’m so delighted I did. I have been learning many ways of preserving foods, especially here in Cuba as we only eat foods in season. So I have a feeling that I’ll be trying out many of your recipes in the months to come.

  25. 25

    Can this be made as a “refrigerator” product and not processed? I do not trust hot water bath methods, being a child of the 40′s and 50′s when things could go wrong &I long ago gave away my pressure canning equipment. Also, if so, how long does it keep? Thank you.

    PS:
    Please answer ASAP, as I have loads of green tomatoes ripening faster than I can eat them and sweet kindly neighbors insistent on giving me more. I need to begin producing a product.

    • 25.1
      Marisa says:

      You could keep this as a fridge pickle and skip the processing step (though I promise you, there’s enough acid in this product that it’s entirely safe for boiling water bath canning). It should keep a few weeks.

  26. 26

    […] Green Tomato Chutney […]

  27. 27
    Jessica says:

    This chutney was wonderful! I hope I can get my hands on more green tomatoes soon!

  28. 28

    […] of green tomatoes are often a challenge this time of year. Make yourself a big batch of green tomato chutney, or pickle them on […]

  29. 29

    […] Marisa of Food in Jars – I made her Green Tomato Chutney […]

  30. 30

    YEY! I just put this up tonight. I <3 small batch canning, I can make and put-up a whole product in one evening. A much better evening activity than making cookies or cupcakes (which I used to do in college, before all the butter caught up with my middles), now I can make 8-10 4 oz jars of yummyness and eat them over a few days to a few months without feeling the need to eat it all at once!

    PS- now my apartment smells WONDERFUL. Thanks for sharing your recipe!

  31. 31
    Leslie says:

    I prepared this chutney in September, and just yesterday opened my first jar. Served it with roast pork, and the combination was amazing. Not only an excellent flavor profile, but the texture, too, was great. Thank you so much.

  32. 32
  33. 33

    […] recipe is an adaptation from the recipe from Food in Jars.  I made a few modification, but give all credit to Food in Jars for this delicious chutney. […]

Trackbacks/Pingbacks

  1. A Chard and Tofu “Saag Paneer” « Veggicurious - November 11, 2010

    [...] I can hardly tell you how beautiful my rainbow swiss chard is. Still growing strong in my raised bed, I look at it longingly everyday, but usually feel compelled to eat some of the vegetables from CSA languishing the refrigerator. Not tonight. In the mood for some saag paneer, but without paneer on-hand or spinach, I decided to do a little recipe sleuthing on the internet. Surely others have made similar substitutes before? I discovered that chard, turnip and other dark leafy greens are frequent substitutes for spinach in “saag.” And vegans substitute tofu for paneer all the time. I used a combination of recipes from epicurious and the webblog “Tigers and Strawberries,” which used a more complex spice mixture. While I might not have created the most authentic version of this dish, I was able to use the chard and the last of the hot thai chilies in my garden, along with the tofu in the fridge. AND to make use of the green tomatoes from my CSA in this sweet and spicy chutney from Food in Jars. [...]

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  3. Discovering new worlds of canning recipes … I’ve made green tomato chutney, using my own recipe! Fresh applesauce! and finally, I see the little yellow songbird .. I feel as if I’ve won the most amazing lottery « thedogwalkinggarde - October 2, 2011

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  4. Kilpatrick Family Farm - October 27, 2011

    [...] in Jar’s awesome looking Green Tomato Chutney http://foodinjars.com.s164546.gridserver.com/arugulapesto/2010/11/green-tomato-chutney/ This entry was posted in recipe, recipes and tagged green tomatoes by erikat. Bookmark the [...]

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