Green-Tomato Chutney Recipe (2024)

I made this and did preserved in water bath; took suggestions and added a few things: 2 apples chopped, a couple of peaches and a few figs--all from garden--next time would add a cinnamon stick and a couple of cardamom pods for a bit more spice. Made 6 8 oz jars with a little leftover that we had with lunch today. Took longer than 30 minutes to cook down. Pretty in the jars--Christmas presents.

This turned out really well, although there were no raisins to be found in the house, so we cut up and used dried pears and dried apricots.

Used unsweetened dried mango instead of golden raisins, just because. Scanted the brown sugar, and added red pepper flakes. Used as topping for (lightly) fried brown rice with egg bits, country ham and scallions...omg!

what happened to the steps *after* step 1?

This is quite tasty. It does, however, make a lot of liquid. Next time I would strain it, and boil the liquid down to reduce and thicken it before adding it back.

This is super delicious!! I took into account many of the suggestions, cooked longer, added apples and cinnamon stick and whole cloves. I made it over the weekend, and used it in a knock out chicken curry salad. This chutney is sweet and savory with rich and deep flavors. I am so glad I looked for recipes for the left over tomatoes in the garden!!

Glad to read that the wateriness I'm experiencing is a common problem. I will strain, boil the liquid down, and can, also for Xmas presents. A nice change from my regular green tomato chutney from The Joy which calls for candied ginger, a lemon, and a clove of garlic. I like the onions in this one.

Abundant crop of green tomatoes, If doing a water bath, how long did you process?Thanks

Made this today and followed recipe..I cooked it for an extra 30 minutes without lid and it turned out beautifully.

This is good -- flavors develop more the day after cooking. I had only approx 12 oz green tomatoes so I made up the 1 pound called for by adding a very finely chopped lemon (seeds removed). After simmering 30 minutes covered per instructions, I uncovered the pot & continued cooking over very low heat, stirring every 15 minutes, to reduce & evaporate the liquid (not sure how long that took, maybe 90 minutes or so). It freezes fine in a zip lock bag.

This was fairly pleasant, although the flavors weren't terribly exciting and the tomato/onion remained fairly solid and crisp while the liquid part was quite thin. I separated the solids from the liquid and thickened the liquid with a tapioca starch slurry and that improved it. (I could have used cornstarch to thicken it but I am intending to freeze it.) I was hoping for a chutney that would be good with Indian food and this isn't it. I will probably use it with something like roast pork.

Wondering if this can be frozen.

Wonderful recipe! Can't believe I bothered with store chutneys before. Used more raisins and less sugar. Was generous with spices and added red pepper, cardomen powder and cinnamon stick. Will experiment with added apples and/or dried cherries next time but the green tomatoes/white onions are a perfect base.

As written, pretty meh. DO what you need to do to punch it up.

what happened to the steps *after* step 1?

This turned out great despite the sparse directions. I brought to a boil and simmered for 45 minutes. Left on stove overnight and the flavors really came together. Today, I left the pot on low and slowly reduced the liquid. Probably was about 4 hours. Look forward to trying it on cream cheese, barbecued chicken, scrambled eggs…..

Sparse directions forced me to improvise: simmered for 30 minutes, turned down and simmered for another 30 minutes. Let the pot sit overnight and the flavors really came together. Let it simmer on really low for about 4 hours until the liquid reduced. It is great! Look forward to trying it on cream cheese, BBQ chicken, scrambled eggs ….

I just opened a jar (preserved it in October 2020) and it's wonderful! I had it as a burger topping. Amazing!

I added 1/2 t of calabrese pepper flakes and the results were outstanding. I used it as a dressing for air fried potatoes, risotto, and homemade yogurt. Great recipe

Great use for the green tomatoes in November. Vinegar forward. I did half or less brown sugar and added mustard seeds. The idea to add more dried fruit would be good too. Overall great condiment!