Green Tomato and Apple Chutney

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 10/8/21
Tested by
Diana Andrews
Diana Andrews
Tested by Diana Andrews
Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 
Learn about The Spruce Eats' Editorial Process
Green Tomato and Apple Chutney

The Spruce / Madhumita Sathishkumar

Prep: 25 mins
Cook: 2 hrs 52 mins
Canning Time: 40 mins
Total: 3 hrs 57 mins
Servings: 28 servings
Yield: 7 cups
Nutrition Facts (per serving)
184 Calories
0g Fat
46g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 28
Amount per serving
Calories 184
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 284mg 12%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 7%
Total Sugars 40g
Protein 1g
Vitamin C 8mg 42%
Calcium 41mg 3%
Iron 1mg 4%
Potassium 280mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

1:30

Click Play to See This Green Tomato and Apple Chutney Come Together

"This versatile, tangy-sweet chutney condiment pairs well with roasted meats, rice, or cheese." —Diana Andrews

Green Tomato and Apple Chutney Tester Image
A Note From Our Recipe Tester

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 cloves garlic

  • 3 cups wine vinegar

Steps to Make It

  1. Gather the ingredients.

    Green Tomato and Apple Chutney ingredients

    The Spruce / Madhumita Sathishkumar

  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.

    Green Tomato and Apple Chutney ingredients in a pot

    The Spruce / Madhumita Sathishkumar

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

    add vinegar to the mixture in the pot

    The Spruce / Madhumita Sathishkumar

  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.

    chutney cooking in a pot

    The Spruce / Madhumita Sathishkumar

  5. When thick, transfer chutney to sterilized jars, leaving 1/2 inch of head space.

    chutney in glass jars

    The Spruce / Madhumita Sathishkumar

  6. Process in a water bath for 15 minutes. Store in a cool, dark place.

    Green Tomato and Apple Chutney in jars in a water bath

    The Spruce / Madhumita Sathishkumar

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 two months.

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

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