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Green tomato chutney is a classic British condiment and a unique and festive way to preserve a bumper crop of green tomatoes at the end of the gardening season.
Our short growing season here in Vermont always means buckets of green tomatoes that just won’t ripen before the first frost. That’s ok; I’ve already put up plenty of pasta sauce, whole canned tomatoes, and even tomato jam.
Now it’s time to bust out the green tomato recipes, or more specifically, the green tomato canning recipes, to get this crop put up on my pantry shelf.
This particular recipe is an English-style green tomato chutney that’s delicious as a condiment and works wonderfully on a charcuterie board.
Ingredients for Green Tomato Chutney
There are many ways to enjoy fresh green tomatoes, but canning a batch or two of Green Tomato Chutney will allow you to enjoy your green tomatoes during the winter.
To make a batch of 4 half-pint jars (8 oz each) or 2 pint jars, you’ll need the following:
- 4 cups green tomatoes, chopped
- 2 cups red onion, diced
- 1 cup raisins (Golden Sultanas preferred)
- 1 cup sugar
- ½ – 1 tsp. red pepper flakes
- 1 tsp. ground ginger
- 1 cinnamon stick
- 1 cup white vinegar
Select firm green tomatoes without soft spots for the best results. The tomatoes do not need to be peeled or seeded for this recipe, but you will need to remove the core.
Golden Sultana raisins are also called “golden raisins” in the United States. They are yellow or golden, as the name implies, instead of traditional brown raisins, and they are usually juicier and sweeter than brown raisins. This chutney can be made with traditional brown raisins, but golden raisins add more sweetness and color.
How to Make Green Tomato Chutney
Wash the green tomatoes with cool, clean water and set aside to drain.
Using a paring knife, remove the top stem of the tomato and discard.
Slice the tomato in half. If the core of the tomato is quite firm or fibrous, remove the center of the tomato. Chop the tomatoes to get 4 cups of chopped green tomatoes.
Peel the outer skin of the red onion and dice. How finely you dice the onion is your preference. When finished, this chutney is designed to have a chunkier texture, but if you want a smoother chutney, chop the red onion pieces reasonably small. Measure out 2 cups of diced red onion.
Combine the chopped green tomatoes, diced red onion, and 1 cup of raisins in a large saucepan. Add 1 cup of sugar and stir thoroughly to combine.
Let the mixture sit and macerate for 1 hour. This will help firm up the tomato chunks and produce a chunkier chutney. If you prefer your chutney to be a bit softer and saucy, skip the 1 hour of maceration and proceed to the next step.
Add ½ teaspoon of red pepper flakes if you prefer your chutney on the mild side, or increase to 1 teaspoon of red pepper flakes for a little more kick.
Add 1 teaspoon of ground ginger, 1 cinnamon stick, and 1 cup of white vinegar to the tomato mixture and stir to combine.
Place the saucepan with all ingredients on the stove and cook the mixture over medium heat until it becomes thick, which should take 20-30 minutes. Stir occasionally to ensure the tomatoes are distributed and cooked evenly.
While the mixture is cooking, prepare your hot water bath canner, jars, and lids. If you’re unfamiliar with water bath canning, please read my beginner’s guide to water bath canning before you get started.
Remove and discard the cinnamon stick and turn off the heat when the tomato chutney mixture has reached the desired consistency.
Spoon or ladle the hot chutney into your prepared jars.
Canning Green Tomato Chutney
Prepare a water bath canner and jars before you start cooking the chutney.
When the chutney has thickened, carefully ladle or spoon the chutney into the hot jars, leaving ½” headspace at the top of the jar. Use caution when spooning the hot chutney into jars, and use a canning funnel with a headspace measurement to prevent spills and burns.
Once your jars are filled, wipe the rims of the filled jars with a damp, clean cloth and apply 2-part canning lids. Tighten the canning bands only until finger-tight, and do not over-tighten.
Load the filled jars into your preheated canner and bring the water to a full rolling boil. Once boiling, start the timer and process the jars for 10 minutes if you are at less than 1000′ in elevation, 15 minutes for elevations between 1000 and 6000′, and 20 minutes for elevations higher than 6000 feet.
After the processing time is complete, turn off the heat and allow the jars to set in the canner for 5 minutes.
Use a jar lifter to remove the jars from the canner and set them to cool on a towel on the counter, leaving room between the jars for airflow. Do not disturb the jars as they cool. Check the seals after 12-24 hours and store unsealed jars in the refrigerator for immediate use.
Store your canned chutney in your pantry or other cool, dry place. It will maintain peak quality on the shelf for about 18 months but will still be good to eat after that as long as the jar remains sealed. Refrigerate after opening.
Green Tomato Chutney Variations
There are several ways to vary the Green Tomato Chutney recipe, such as using white or yellow onions instead of red.
Malt vinegar or apple cider vinegar is an excellent alternative to white vinegar.
Substituting some brown sugar for a portion of the white sugar will mellow the spices and provide a slightly sweeter taste.
Experimenting with the spices can produce wonderfully different flavors. Experiment using mustard, fennel, cumin, or coriander seeds along with the spices. Allspice, nutmeg, or garlic cloves are other options, as are ground black pepper or peppercorns.
Ways to Use Green Tomato Chutney
Green Tomato Chutney is often served as a relish or alongside meat. Try some on your pork chop or grilled chicken breast.
Use Green Tomato Chutney as a relish on your hot dog, brats, or sausages.
Serve Green Tomato Chutney along with crackers for a delicious snack. It is also a favorite when served with bread and cheese.
Mix Green Tomato Chutney with rice and serve as a side dish with pork roast or loin.
Green Tomato Chutney
Ingredients
- 4 cups green tomatoes, chopped
- 2 cups red onion, diced
- 1 cup raisins, Golden Sultanas preferred
- 1 cup sugar
- ½ - 1 tsp. red pepper flakes
- 1 tsp. ground ginger
- 1 cinnamon stick
- 1 cup white vinegar
Instructions
- Wash the tomatoes under cool water. Remove and discard the stems and cores of the tomatoes.
- Chop the tomatoes and measure out 4 cups.
- Dice the red onion as finely as you prefer. This chutney is designed to be chunky, but if you prefer a smoother chutney, make the tomato and onion chunks smaller. Measure out 2 cups of diced onion.
- Place the chopped tomatoes and onions in a large saucepan, and add 1 cup of raisins and 1 cup of sugar. Stir thoroughly to combine.
- Allow the mixture to sit and macerate for 1 hour. This will help firm up the tomatoes and produce a chunkier finished chutney. If you prefer the chutney to be more saucy and soft, skip the 1 hour of macerating.
- Add the red pepper flakes, ground ginger, cinnamon stick, and white vinegar to the tomato mixture and combine thoroughly.
- Place the saucepan on the stove and cook over medium heat until the mixture thickens, approximately 20-30 minutes, stirring occasionally.
- Ladle or spoon the chutney into prepared jars, leaving ½" headspace.
- Wipe the rims of the jars with a clean, damp cloth, and apply the 2-part canning lids until finger-tight.
- Preserve the chutney using a hot water bath canning method. Process jars for 10 minutes for elevations less than 1000 feet, 15 minutes for elevations between 1000-6000 feet, and 20 minutes above 6000 feet in elevation.
Green Tomato Canning Recipes
Looking for more ways to put up green tomatoes in a jar?
Relish Canning Recipes
There are a lot of ways to make relish, and here are a few more ideas to keep you canning!
This recipe was super easy and the results are amazing and delicious. I didn’t have enough Green tomatoes which was the shop so I added about four or five tomato. We’re going to use this chutney a lot I know we love chicken and brats it’ll be a great side. Thank you for your really comprehensive recipes