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).

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Makes 6 8-ounce jars, or 3 pint jars


  • 2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped
  • 1 1/4 cups brown sugar, packed
  • 1 cup chopped red onion
  • 1 cup golden raisins
  • 1 cup cider vinegar
  • 2 Tbsp chopped candied ginger
  • 1 Tbsp mustard seeds
  • 1 teaspoon chili pepper flakes
  • 1 teaspoon fennel seeds
  • 1 teaspoon of salt
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cinnamon stick
  • Pinch of ground nutmeg

Special equipment:

  • 3 pint jars or 6 8-ounce jars for canning
  • Steamer rack
  • Jar lifter (helpful for lifting jars out of boiling water)
  • Large 16-quart pot


1 Sterilize the jars and lids: 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.

Put the burner on high and heat until a rolling boil. Boil for 10 minutes. To sterilize the lids, place them in a bowl and pour boiling water over them.

2 Put all ingredients into a large pot and cook them 45 minutes: Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot.

ingredients in bowl for green tomato chutney boiling end of season tomatoes for green tomato chutney

Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings.

3 Scoop chutney into jars: Remove the jars from the pot of hot water (reserving the water if you plan to can for shelf storage.). Scoop the green tomato chutney into the jars, filling them to 1/4 of an inch from the rim.

Canning green tomato relish

Wipe the rims with a clean wet paper towel. Place sterilized lids on the jars. Secure with canning rings.

4 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.

canned green tomato relish

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.

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  • Suroginie

    Excellent recipe thank you

  • 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.


  • Steffy

    Made this, and was my first time!! Totally delicious, and an amazing gift idea. Down to my last jar


  • Jeff Crimmel

    Boiling the sealed jars now. Taste good so far.

  • Josephine

    Loved this. Will reduce the sugar for my next batch and maybe add some brandy or some other type of alcohol. Yum!


  • 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.


  • 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.


  • 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.


    • 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.

    • Elise Bauer

      I’m so glad you liked it Laura!

  • Susan Long

    Made double batch – it is delicious! Love it!


  • 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?

    • Elise Bauer

      Hi Debbie, no I don’t think that’s necessary.

      • 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.

  • maxim

    lidl is the one for relish, and the sweetcorn tastes great, “batts” brand.

  • 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.

  • 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.

  • 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

  • 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!

  • 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.

  • 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.

  • 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.


  • 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!

  • MindyD

    Spicy green tomato pickles!

  • Val from PA

    My boss turned me on to roasted green tomatoes last year… Just drizzle tomato wedges with olive oil and salt and pepper and roast them at 300-350 for 30-45 minutes or til desired doneness. They end up tasting very similar to fried green tomatoes, but are way less tedious. I’m gonna try sprinkling them with some bread crumbs next time to see if it gives them the crunchy effect of fried green tomatoes.

    The chutney looks delish… Haven’t made chutney in a while so I may have to do that soon! I think chutney and pork chops were meant to be together:)

    • Marc

      I had some green tomatoes in my refrigerator (an impulsive buy at the farmers market) and not much time to prepare them (there was a lot happening in my kitchen yesterday), so I gave this a try. They were good without any adornment — a little tart, a little sweet, perhaps a cross between apples and root vegetables. Definitely worth a try if you have some green tomatoes.

      (I’d also love to try the chutney sometime)

  • Pam Green

    HI Elaine: You were asking for green tomato recipes. My Mom used to make a great green & red tomato pie. Layer alternating slices of red and green tomatoes into a pre-baked pie shell until mounded a bit above the top of the. crust. Top with 1 third cup of mayonnaise mixed with 1 third cup grated parmesan and one large minced clove garlic. Bake at 350 for 30 minutes.

  • Lydia

    Living in a climate with a 100-day +/- growing season, we are no strangers to green tomatoes! Last year, I cooked up a HUGE batch of green tomato base (onions, garlic, cumin, cilantro, salt, sugar) and then made several smaller batches of green goodness: salsa (add green chiles, oregano, etc), chutney, and a modified version of a Yemeni hot sauce called Zhug, which is very similar to a chutney. Using the green tomato base, I added a bunch of fresh mint and cilantro, plus coriander and carraway, and of course, chiles for heat. Typically, zhug doesn’t have tomatoes or mint in it, but I found the combination worked really well, and it made an excellent topping for grilled or roasted meats, esp. lamb! Thanks for sharing your recipe, I like the idea of adding fennel, which is not something I’ve used in chutney recipes before.

  • Kim Frank

    Made a double batch yesterday -I have tons of green tomatoes. Yummy. It was great with just a little cream cheese on a cracker. Can’t wait to try it on all kinds of things this winter. Thanks

  • L.D.

    I wonder if you could substitute the green tomatoes with tomatilloes , just might be a different version to this yummy relish.

    Worth a try! ~Elise

  • Jen from MD

    When I was a kid and lived in northern Maine with its short growing season, my mom would make green tomato relish and can it. That’s what we would eat on burgers and hot dogs. It wasn’t until I was much older that I realized most relish was made with cucumbers and not green tomatoes.

  • Christian Gehman

    Fried Green Tomatoes are always a favorite when I make them: Sprinkle lightly with salt, then dredge thick center slices in flour, fry them in butter (fast saute, actually), sprinkle them rather heavily with brown sugar after you turn them over and then just as they are about done on side two, drizzle quite a lot of cream over them. Heavy cream or light cream. If you don’t absolutely love this, I’ll be very, very surprised. You can use smaller tomatoes, but for best results, larger beefsteak size great ones are best. The chutney sounds great!

  • Chit

    Hi Elise….is it possible not to do the jars sterizing but instead just keep it in the refrigerator? I think the post of Jackie sounds like this is what she is going to do?



    Hi Chit, of course! Just skip steps 1 and 4. The chutney will keep longer if you process it in a water bath, otherwise, just store it in the fridge. ~Elise

  • Jackie

    I just made this, it’s still heating on the stove. I decided to make half a batch and just store in in the refrigerator. It was really easy and it tastes great. I added a little more heat with a seeded jalapeno. I skipped the allspice, nutmeg and cinnamon, and added coriander seed. I found my candied ginger at the local chain health food store. I think an Asian market would be a good choice too. Mine was made in Thailand. I am a fan of relishes and chutneys, this is GREAT!

  • Farmgirl Susan

    Hi Elise,
    I bet your chutney tastes great on pork chops! I love the idea of the candied ginger in there. As for what I like to do with green tomatoes, this no sugar, salsa-like green tomato relish is one of my most popular recipes:

  • Margaret

    Save yourself the trouble of making candied ginger and first check the oriental food section of your grocery store. I find it readily at Super One foods…it’s in a bright yellow box.

  • Cindy

    Hi, where would I find the candied ginger? Is there a substitute for this if I can’t find it? This look REALLY good and I want to make some.

    David Lebovitz has an excellent tutorial on how to make candied ginger. ~Elise

  • Chris

    Green tomato sweet pickles. Makes me happy to have green tomatoes..

  • Dominique

    I used to make green tomato jam with vanilla. My children still ask for it 25 years later. I’ll sure try the chutney next year, it is too late for us already (Belgium – Europe), particularly after the no-summer we’ve had.