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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Green Tomato Chutney (Refrigerator and Canning)
PrintIngredients
- 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.
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