Whether we break down the garden in late August or late October, I find that it means lots of green tomatoes. Tasty as they are, one batch of fried green tomatoes is about our limit! For a while, what to do with the rest of those wonderful green tomatoes was a puzzle. Happily, several years ago the puzzle was solved when we found a recipe for green tomato chutney which we make and can to use throughout the year. Our favorite way to have it is as a simple appetizer on Triscuits with cream cheese. It is also delicious with grilled pork or any other grilled meat. I gave some to one friend who said her family loved it on hamburgers! So here is our recipe, modified a bit from the one we found years ago. I can’t wait to hear what you do with it!
Ingredients for Green Tomato Chutney
- 2.25 lbs. green tomatoes, diced
- 2 apples
- 14 oz. brown sugar
- 12 oz. malt vinegar
- about 1” fresh ginger root, minced
- 4 Serrano peppers (adjust for spice level you like)
- 5 oz. raisins
- 10 oz. shallots, diced small
- 1 t. salt
This recipe is very straight-forward and easy. Chop the ingredients as noted, put all ingredients in a pot, stir well and simmer for 1 – 3 hours, stirring occasionally. The chutney is done when it has reduced and has a jam-like consistency. It will thicken further as it cools. We usually make a triple, or quadruple recipe, which tends to take closer to the 3 hours, and then we can it.
Here is the procedure we use to can our green tomato chutney.