Green Tomato and Tomatillo Chutney that tastes sweet and tangy! It smells just like an Indian chutney! This is a great garden recipe if you have both green tomatoes and tomatillos to pick. Store in the refrigerator or can to preserve.
Green Tomatoes and Tomatillos
Have green tomatoes and tomatillos in the garden? This chutney is such a good way to use them together! This recipe is based on my tangy Green Tomato Chutney, but we’re adding tomatillos and sweet yellow onions to this one!
Chutney is pretty quick to make, and then you can either keep it in the refrigerator (what I usually do) or can it to preserve. You can serve it over chicken, add to to rice or curry (it smells just like Indian takeout chutney), or spread on crackers with some cheese. Also no judgement, you can also just eat it with a spoon out of the jar! 🙂
Looking for more green tomato recipes to can? Also try my Pickled Green Tomatoes, Green Tomato Sauce, Green Tomato Jam and Green Tomato Relish.
This recipe makes (2) pint jars or (1) quart of green tomato and tomatillo chutney.
Ingredients
- 2-3 large green tomatoes, 3 cups chopped
- 3-5 tomatillos, you need 2 cups chopped
- yellow onion, chopped
- golden raisins
- pickling spice (great to have during garden season)
- apple cider vinegar
- brown sugar
- spices: chili powder, mustard speed, salt and fresh ginger
How to Make Green Tomato and Tomatillo Chutney
Put all of the ingredients in a large saucepan or pot.
Mix ingredients up to fully combine.
Bring to a boil, and then simmer for about 25 minutes, stirring often, until it thickens up.
Pour chutney into jars, and then place on the counter to cool down for an hour.
Store in the refrigerator or can it (directions below).
What can I do with chutney?
- This is great served over chicken and pork chops.
- Top crackers with it, or eat it out of the jar with a spoon.
- Delicious over steamed jasmine or basmati rice.
- Add to Indian curry or butter chicken.
- Mix with homemade fresh tomato salsa.
How long does it last in the refrigerator?
This chutney will last for around a month in the refrigerator.
How to Can Chutney
Once canned, chutney should be stored in a cool, dry, dark cabinet and is best eaten within 1 year.
To can chutney, fill the jars with 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.
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Green Tomato and Tomatillo Chutney
PrintIngredients
- 3 cups chopped green tomatoes equals 2-3 large tomatoes
- 2 cups fresh tomatillos husked, rinsed, and chopped, equals about 3-5 tomatillos depending on size.
- 3/4 cup golden raisins
- 3/4 cup yellow onion chopped
- 1 cup brown sugar
- 2 teaspoons pickling spice
- 2 teaspoons mustard seed
- 3/4 teaspoon chili powder
- 1/2 teaspoon salt
- 2 teaspoons fresh ginger finely chopped
- 3/4 cup apple cider vinegar
Instructions
- Place all of the ingredients in a large saucepan or pot over medium heat.
- Bring to a boil, reduce to simmer and keep stirring while it boils for about 25 minutes (or until it thickens).
- 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. This chutney will last for around a month 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. Canned chutney should be stored in a cool, dry, dark cabinet and is best eaten within 1 year.
Bike Walk Bake Barb says
I’ve made a lot of chutneys with batches of various sizes. I’ve never seen one come together in 25 minutes or have the onions cooked to that golden shade that quickly. The “or until it thickens” instruction is really critical here. Your green tomato chutney recipe lists a cooking time of 2-3 hours and that’s much more realistic.
I’d suggest anyone making this allow for a much longer cooking time so it gets a bit jammier before putting it into the jars. It shouldn’t have liquid that looks like a soup; it should have a more jellylike or jamlike appearance when you put some on a spoon.
I also suggest tasting and adjusting spices and sugar. Tomatillos are pretty acidic and I ended up adding more brown sugar. If I make this again I’d add diced or canned apples to balance the tomatillos, even with the dried fruits already in the recipe. I used a mix of golden raisins, dried cranberries, and dried dates; I like to get some variety in that part of a chutney.
I added a jalapeño and it could have used a bit more complex spicing mix for my taste. Maybe my pickling spice blend wasn’t enough although it was homemade and more interesting than a commercial blend. Definitely taste and adjust after it’s had a while to cook down, and again when it’s closer to being ready to put in jars. Your seasoning mix on the green tomato chutney looks like it would be good to add to what’s listed here.