Green Tomato Chutney
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Josephine
Just finished making this. Delicious! A little sweet for me…next time I will use only 1 cup of sugar. Yielded about 1 cup less than expected.
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Julie Jaye
I used to make green tomato chutney when I was a child but I lost my recipe. This recipe is fantastic it reminds me of my childhood.
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Laura
I made this blind, never having tried chutney, and didn’t know what to expect. I made it exactly to the recipe with no variation other then doubling it. I tasted it before canning and though it was strong, I proceeded to canning it. I pulled out a jar the other day when I had pork for dinner and it was amazing! (A relief on my mind, let me tell you.) We had mac and cheese yesterday and I added chutney alongside it and again, it was so very very good. I asked my husband if he wanted me to make some more and his response was positive. Yes! I can see us enjoying this throughout the winter and since I have green tomatoes going out my ears, I will have to make another large batch of this chutney. Thanks for sharing the recipe. It’s fabulous.
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Laura
Oh yeah, green tomato ideas. I made green tomato pickles, the chutney, and I canned green tomato slices for fried green tomatoes. I also made green tomato salsa verde. I’m planning on making green tomato raspberry jam, green tomato cranberry sauce, some more chutney, and then we will see at that point where we are at with using things up. We planted a whopping 33 tomato plants and I am swimming in tomatoes in various states of ripeness.
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Elise Bauer
Great ideas, thank you for sharing Laura!
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Elise Bauer
I’m so glad you liked it Laura!
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Susan Long
Made double batch – it is delicious! Love it!
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Debbie C
If I’m not going to can this, should I cook it on the stove longer in order to make up for some of the cooking it gets in the canner?
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Elise Bauer
Hi Debbie, no I don’t think that’s necessary.
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Mike
If it is to be used as an open jar and eaten in a week or, quickly frozen, you should be able to cook it less. You may actually like it better.
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maxim
lidl is the one for relish, and the sweetcorn tastes great, “batts” brand.
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Dharma
Made a triple batch of this last night to use up a whole lot of green tomatoes. While it’s delicious, it’s a bit sweet & not enough hot for my preference despite doubling up on the red pepper flake & decreasing the sugar a little. Will adjust next time. :)
Also, this is my first attempt at a chutney- is it supposed to set up more like the thick, spreadable mango stuff I buy at the supermarket? Mine is more like a juicy relish. Not sure if I should have cooked longer or kept more liquid out when jarring or if the 3/4c less sugar (used 3c for a triple batch) made it watery or if it’s supposed to be like this since it’s not a typical fruit.
Will try again next year when I yank all the tomato plants up for the season, this is a keeper, thanks! -
Juliette
Word of advise; don’t use aluminum cookware for this, the acidity of the tomatoes will leach it into the food. I also cut the sugar to a 1/4 of the recipe, doubled the spices, omitted the candy ginger, and added coriander and cumin. Absolutely delicious. My Aunty Eve used to make this in England when I was a kid, loved it then, and now! Thanks.
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Barbara Bell
Thank for your sharing your family recipes, I have enjoyed your site and recipes. I haven’t tried them all yet, but the ones I have tried have turned out very well. I made your Green Tomato Chutney with my home grown tomatoes and it turned out very well. The only thing that I added to it for colour was about ½ cup of dried cranberries at the end, and cooked it a little longer, it seemed to thicken it a little and added a nice touch of colour. Thanks again for all your great recipes.
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DeLynn Willard
I had a chunky green tomato relish with rolls at a restaurant. It was wonderful. The tomatoes were in chunks not sliced and were not cooked mushy slightly firm but not bard. Does anyone have a recipe like this? Thanks
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Katia from Greece
Here in Greece is quite difficult to find green tomatoes. Someone forgot them outside the building and late at night I decided to save them. I have just finished cooking this recipe. My house smells wonderful!!! It tastes great!!! I have added a fresh jalapeno, 2 bell peppers and fresh ginger. I also left my spices in the hot pan for a while and then I added the rest ingredients. I bought nice jars and I sterilized it. Im very pleased!
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Rebecca Flowers
Thank you so much for posting this recipe! I am trying it now and cooking it in the crock pot. As for the candied ginger, I got mine at Trader Joe’s. This will be Christmas presents for family if it is as delicious as I believe it will be.
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Melanie Cruger
anyone know if you should freeze green toms then in winter make fried green toms or can I make them then freeze them for winter use.i really want some about jan. when im looking for spring.
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annie
Last year we ran out of time on the tomatoes (isn’t that always the case?) and I made some tomato jam with half red and half green tomatoes. It was every bit as good as the regular tomato jam. It would be interesting to try with straight green tomatoes. I think with all the sugar and spices it would be fine.
I made a green tomato chutney last year as well. Although I like my chutney stuff chopped up much finer than you do yours. I don’t like big chunks – they don’t stay inside the sandwich!
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Tabitha T.
I made a double batch last night…delish! This is the first time I’ve canned and it worked perfectly. The taste is amazing. Can’t wait to try more recipes from this site.
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Excellent recipe thank you
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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Made this, and was my first time!! Totally delicious, and an amazing gift idea. Down to my last jar
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Boiling the sealed jars now. Taste good so far.
Loved this. Will reduce the sugar for my next batch and maybe add some brandy or some other type of alcohol. Yum!
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