Green Tomato and Apple Chutney

Wooden bowl containing green tomatoes
Charles Schiller / Getty Images
Prep: 25 mins
Cook: 2 hrs 52 mins
Canning Time: 40 mins
Total: 3 hrs 57 mins
Servings: 28 servings
Yields: 7 cups

Inundated with green tomatoes? No worries. This green tomato and apple chutney recipe is the perfect way to use up an abundance of green tomatoes before the frost sets in. The tart flavor of green tomatoes mixes with apples and spices to make an intriguing chutney.

Chutney is from the East Indian word chatni, which is a spicy condiment containing fruit, vinegar, sugar, and spices. It can be chunky or smooth and mild or hot. It is used as an accompaniment to curries and other dishes. The sweeter chutneys, as this one is, is great on bread as a spread or with cheese.

Ingredients

  • 2 pounds green tomatoes, cored and chopped (about 4 large)
  • 2 pounds tart apples, peeled, cored, and chopped (about 4 large)
  • 1/2 pound onion, chopped (about 1 medium)
  • 1 pound raisins
  • 4 cups packed light brown sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons black peppercorns, crushed
  • 2 teaspoons quatre-épices (four spices)
  • 2 tablespoons coarse salt
  • 2 garlic cloves
  • 3 cups wine vinegar

Steps to Make It

  1. Gather the ingredients.

  2. In a large 10-quart pot, combine green tomatoes, tart apples, onions, raisins, light brown sugar, ginger, crushed black peppercorns, quatre-épices, coarse salt, and garlic.

  3. Add 6 tablespoons of the vinegar and cook over medium-high heat, adding the remaining vinegar gradually as the mixture boils.

  4. Adjust heat to a lively simmer, stirring occasionally at first, then frequently as the mixture begins to thicken significantly, about 3 hours. It’s done when you can pull a silicone spatula through the mixture and the space you clear stays open for 2 or 3 seconds.

  5. When thick, transfer chutney to sterilized jars.

  6. Process in a water bath. Store in a cool, dark place.

How to Store

  • To store the chutney, you can either can them in either eight 8-ounce jars or four 16-ounce jars. If using the smaller jars, you may need to process in several batches so as to not overcrowd your processing pot.
  • Small canning jars are great for gifts and also to cut down on food waste.
  • Refrigerate opened jars and use within 2 months.

Recipe reprinted with permission from The Encyclopedia of Herbs, Spices & Flavorings by Elizabeth Lambert Ortiz (DK ADULT).

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