As the days grow shorter at the end of summer, and the tomato season winds down, our tomato plants are loaded with green, unripe tomatoes. Some may still get enough sunlight and warmth to turn red, but I'm thinking most will not.
If you grow garden tomatoes, what do you do with end-of-season green ones?
My mother picks them and lets them ripen indoors. I like making fried green tomatoes, and I may yet try to make a mock apple pie made with green tomatoes. Other ideas?
Ways to Enjoy Green Tomato Chutney
This green tomato chutney is one way to make excellent use of end of season tomatoes! You can store it in the fridge, or can it for later. Here are just a few delicious ideas for using this chutney:
- Serve alongside baked chicken or pork chops
- Use it as a relish for hot dogs
- Serve as a lovely side for crab cakes
- Top a cracker with the relish and a little cream cheese for an appetizer
More Tomato Recipes to Preserve and Can
Green Tomato Chutney
These instructions include instructions for canning the green tomato chutney. If you plan on storing in the refrigerator and using up within a few months, you can skip the sterilization and canning steps (steps 1 and 4).
2 1/2 pounds firm green tomatoes , cored and chopped (about 7 cups)
1 1/4 cups brown sugar, packed
1 cup chopped red onion
1 cup golden raisins
1 cup apple cider vinegar
2 tablespoons chopped candied ginger
1 tablespoon mustard seeds
1 teaspoon chile pepper flakes
1 teaspoon fennel seeds
1 teaspoon salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cinnamon stick
Pinch ground nutmeg
Heat the jars:
Place a steamer rack in a large (16 quart) pot, and place the jars on the rack. Fill the jars and the pot with water up to the rim of the jars.
If you don't have a rack you can place a clean dish towel at the base of the pot. You want to prevent the glass jars from touching the bottom of the pot which can get quite hot and cause the glass to crack.
Bring to a boil and reduce to a simmer.
Wash the lids in hot, soapy water.
Because the jars will be processed in a water bath for more than 10 minutes, you do not need to sterilize the jars. They do, however, need to be warm.
Combine the ingredients and cook:
Place all of the ingredients in a medium sized (about 4 quart) thick-bottomed pot.
Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings.
Ladle the chutney into the hot jars:
Remove the jars from the pot of hot water (reserving the water if you plan to can for shelf storage). Ladle the green tomato chutney into the jars, filling them to 1/4 inch from the rim.
Wipe the rims with a clean wet paper towel. Place the lids on the jars. Secure with canning rings.
Process filled jars in a water bath:
Place the filled jars back on the steamer rack in the pot of hot water. Make sure the jars are covered with an inch of water.
Bring to a boil and process for 15 minutes, or 20 minutes if you are at altitudes between 1000 and 6000 feet.
Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely.
The jar lids should make a popping sound as they seal. If a lid doesn't seal for some reason, store the jar in the refrigerator.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 4g|
|Vitamin C 3mg||15%|
|*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.|