Green Tomato Chutney
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Kati Rowson
You haven’t inclued apples in the ingredients list but I can see it in the photos. How much apples does it need?
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Elise Bauer
Hi Kati, those aren’t apples, those are green tomatoes. They do look like Granny Smiths though, don’t they? No apples in this recipe.
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Coralie
Just made this recipe for the 6th year running ♥ everyone absolutely loves it.
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Susan
This sounds amazing and I am going to make a batch today. I don’t have any new canning jar lids right now – wondering if this freezes well, instead of canning it? Thanks!
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Sara Bir
Hi Susa, I don’t see why you couldn’t freeze this. New canning lids have been hard to come by in my neck of the woods–I guess everyone is canning during the pandemic!
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susan
Thanks for getting back to me so quickly! I think I will to try freezing some. This looks like a great solution to the big bowls of green tomatoes covering my counter right now. :)
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picosinge
Absolutely delicious!! It gets to the point my friends purposely bring me green tomatoes so that I will make this! Thank you for the recipe!
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Derek
Stunning. Best Green Tomato Chutney recipe ever….. Beautiful spicing. The flavour goes on and on
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RT
Excellent recipe and easy to follow . I didn’t have candied ginger so I used ordinary ginger and added a little honey … tastes wonderful . How long do you think this will keep out of a fridge before opening ?
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Sara Bir
Hi RT, properly canned jars can last for years–but consume them within a year for the best flavor. Glad you enjoyed making this!
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Lois
I was needing a recipe for all of the green tomatoes that I had picked before the first frost.
Easy to follow and made exactly 7 jars.
I left out the fennel…that was my only change.
Thanks it’s a keeperxxxxxyyyyy
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Kathy Thomas
I just finished making this and I guess my calculations were way off. Thought I had actually chopped up too many tomatoes but it only yielded three 250ml (1/2 pint jars). Was hoping to can some but not going to bother now.
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Sara Bir
Hi Katy, yields for chutneys and jams can vary so much from batch to batch. I think it’s the moisture level of the fruit (green tomatoes, in this case), which is not always the same. So you are not alone–often my yields change. I note it on my favorite recipes every time I make a batch and the variance can be surprising!
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Lois
I put the green tomatoes in the cuisinart and measured out 7 cups…if that helps
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Argie
Love this recipe!! Did added only half of red pepper flakes. Thought it would be too spicy. Truly enjoy it on crackers with soft cheese. Happy to be able to use end of season green tomates from my garden.
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Jason
Everyone who has tasted this chutney, tell me how much they Love it. I’ll be making another batch very soon.
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Tania
Boiling jars right now. It made seven 8oz jars. Delicious!
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Suroginie
Excellent recipe thank you
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Deb Spence
Delicious! I substituted the raisins for dried cubed dates, honey balsamic vinegar instead of apple cider, white onion for red. I also added one garlic clove diced, pickling spice, and a little cornstarch for thickening.
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Veronica
You made all those substitutions, then gave the originator of the recipe only 4 stars?? Seems a little unfair…
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Evelyn
I agree with the other reply to your comments! This recipe is perfect as it is!! Just follow the directions and the chutney will be amazing — 5 stars! I’ve made this for several years and everyone loves it.
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Steffy
Made this, and was my first time!! Totally delicious, and an amazing gift idea. Down to my last jar
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Jeff Crimmel
Boiling the sealed jars now. Taste good so far.
Delicious!
Good recipe, easy to follow. Will deffo keep the recipe and make more.
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I plan to make this recipe with the green tomatoes I have harvested from my garden. Sounds delicious and highly recommended.
I haven’t got a pan to sterilise my jars, is it ok to wash them thoroughly in soapy water and place damp in a heated oven before filling them? I have read this on the internet. Also I don’t have canning lids. Is it ok to used ordinary jam jar lids and process them in a water bath.
Looking forward to hearing from you.
Hi Debbie, it’s very tricky to find canning supplies here in the States these days, perhaps it’s like that in the UK, too. If you have a dishwasher, you can sterilize the jars by running them through a cycle. I usually boil my jars in a water bath for 10 minutes. I’ve not sterilized jars in an oven before, but that works, too–just be careful, if the temp is too high, the jars can break. As for the lids, it’s always best to use canning lids. If you re-use lids and they do create a vacuum seal, you’re in good shape, but re-used lids don’t always seal as well. Just be sure to refrigerate any jars that don’t seal and you should be in good shape.
Thank you for getting back to me so quickly.
Have made the chutney! We have just tried some with a strong and creamy mature cheddar…delish!
I sterilised the jars in the oven and the lids in boiling water ( new lids) I also put a wax paper lid on top.
I’ve never made chutney before, but having used your recipe I would certainly make more.
Thankyou
Delicious! Made exactly 6 250ml jars. My chutney has a lot of liquid so am wondering if I should let it simmer longer than the 45 minutes.
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Hi Sue, yes, if the chutney is still loose or soupy, let it simmer a little longer. And glad you liked this!
I made this twice and the second time it was quite liquidy so this time I am sprinkling in some pectin in hopes to I thicken it
I subbed out some of the raisins for chopped dried preserves lemons I wanted to get rid of-yum!
I made these today, exactly as written. Tried some on Ritz and cream cheese. They are delicious. I’m sure they will be even better, if that’s possible, after they sit for awhile.
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Made my first batch yesterday and it’s absolutely delish!
Followed the recipe exactly, it’s so easy to make and the flavours are wonderful.
This recipe is definitely a keeper! Thank you
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