Green Tomato Chutney

Green tomatoes October 2018

Mark’s pre-freeze harvest: tithonia, jalapenos, sweet peppers, and green tomatoes

Fall allergies have had me in a fog of itchy eyes and stuffed sinuses the past few weeks, and working in a dusty shop does nothing to help. (Yes, I do use a neti pot.) By noon on Friday I was feeling so miserable that I wondered whether what I really had was a cold, so I quit working, made a fire, and spent most of the afternoon reading. What followed has been a rare weekend of sleep and domesticity. I washed the floor in the kitchen and laundry room, washed the pottery on the shelves above the washer and dryer (first time in two years), vacuumed the downstairs floors, dug up the dahlia tubers, and did laundry, among other happy chores.

And today I tried something new. Mark had harvested the last of the peppers and tomatoes, all still green. I’m not a great fan of fried green tomatoes, but chutney seemed like a good idea. I found a recipe online; amazingly (I suck at keeping a stocked pantry), we had all the ingredients. Minor problem: The recipe had been written by someone who had a bumper crop of green tomatoes. We had five. I modified the proportions to suit the quantities we had on hand*, as well as our preference for a chutney that would be saltier, with a bit of heat. Here’s my version:

Green tomato chutney ingredients

Simple ingredients that most people probably have on hand. If I hadn’t had a box of sultanas, I would have used raisins.

10 oz. green tomatoes
3 oz. onion
3 oz. distilled vinegar
1 jalapeno
1 clove garlic, minced
1 tsp. ginger, grated
2 oz. sultanas
2 oz. brown sugar
1/2 tsp. salt
1/4 tsp. black pepper
8 cloves
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg

Chop the tomatoes, onion, and jalapeno finely and add 2 oz. of vinegar. Cook in a covered saucepan at a low boil for 30 minutes.

Green tomato chutney in process

Add the sugar and dissolve, then add the last ounce of vinegar and the rest of the ingredients. Simmer for 1-1/2 hours uncovered. (It only took 1-1/2 hours to cook down the liquid and caramelize the sugar.)

Green tomato chutney done

I can’t believe how easy this was–and so delicious!

*by weight and volume for the dry ingredients and by volume for the liquid ones

4 responses to “Green Tomato Chutney

  1. Now I have to hit the farmers market Wednesday to get me some green tomatoes!

    • I suspect you could make this with any vegetable (though, yeah, tomatoes are a fruit). My favorite English “pickle” is made with rutabaga in addition to other vegetables and fruit. The only advantage of using green tomatoes over red ones is their texture: They won’t just dissolve the way ripe ones will.

  2. We always have a jar of home made green tomato chutney in the fridge. This recipe looks great!

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