Green Tomato and Apple Chutney Recipe

Wooden bowl containing green tomatoes
Charles Schiller / Getty Images
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 8 lbs Chutney (75 servings)

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.

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


  • 2 pounds/1 kg green tomatoes (washed and chopped)
  • 2 pounds/1 kg apples (tart, peeled and chopped)
  • 1/2 pound/250 g onions (chopped)
  • 1 pound/500 g raisins
  • 3 3/4 cups/750 g sugar (light-brown)
  • 2 teaspoons ground ginger
  • 2 teaspoons black peppercorns (crushed)
  • 2 teaspoons quatre-épices (four spices)
  • 2 tablespoons coarse salt
  • 2 garlic cloves
  • 3 cups/700 ml wine vinegar

Steps to Make It

  1. In a large stainless-steel saucepan, combine 2 pounds/1 kg chopped green tomatoes, 2 pounds/1 kg peeled and chopped tart apples, 1/2 pound/250 g chopped onions, 1 pound/500 g raisins, 3 3/4 cups/750 g light-brown sugar, 2 teaspoons ground ginger, 2 teaspoons crushed black peppercorns, 2 teaspoons quatre-épices, 2 tablespoons coarse salt, and 2 cloves of garlic.

  2. Add 6 tablespoons of the vinegar and cook over low heat, adding the remaining vinegar gradually as the mixture boils.

  3. Reduce heat to a simmer and stir occasionally as the mixture thickens and cooks for about 45 minutes.

  4. When thick, transfer chutney to sterilized jars. Process in a water bath. Store in a cool, dark place.

Recipe Source: "The Encyclopedia of Herbs, Spices & Flavorings" by Elizabeth Lambert Ortiz (Dorling Kindersley, Inc.). Reprinted with permission.

More Recipes from "The Encyclopedia of Herbs, Spices & Flavorings"

In addition to recipes for herbs and spices, the author covers extracts, essences, oils, vinegars, garlic, sauces, condiments, edible flowers and more in this book. The full-color photographs illustrate less familiar ingredients, and there are step-by-step photos of various kitchen techniques. Author Elizabeth Lambert Ortiz has generously shared these other recipes from the book with my readers.