Green Tomato Chutney

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From “Gifts Cooks Love, Recipes for Giving” by Diane Morgan (Andrews McMeel, 2010). She writes that heirloom tomatoes are not best for this recipe. Instead use the firm completely under ripe tomatoes that are in the garden at the end of the season.

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  • 6

Ingredients

  • 4 pounds green tomatoes, cored and coarsely chopped
  • 1 1/2 pounds (2 medium) yellow onions, chopped
  • 1 pound (2 large) firm, tart green apples, cored and chopped
  • 6 large cloves garlic
  • 2 1/2 cups cider vinegar
  • 2 1/2 cups firmly packed light brown sugar
  • 1/3 cup honey
  • 1 1/2 tablespoons mustard seeds
  • 1 tablespoon kosher or sea salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 5 fresh medium-hot red chilies, with seeds and ribs, thinly sliced into rounds
  • 3/4 cup dried currants

Preparation

Step 1

Combine the tomatoes, onions, apples, garlic, vinegar, sugar, honey, mustard seeds, salt, ginger and allspice in a large Dutch oven. Bring to a boil over medium-high heat, stirring occasionally. Decrease to a simmer and cook, uncovered, for 30 minutes. As the mixture simmers, use a wooden spoon to push down the tomatoes so they become immersed in the liquid.

Add the chilies and currants and continue to simmer until the chutney is thick and the liquid is reduced, 30 to 45 minutes longer.

While the chutney is simmering, prepare the preserving jars and bring water to a boil in a water bath canner.

Remove the chutney from the heat. Using a wide-mouth funnel and filling one jar at a time, ladle the chutney into hot, sterilized jars, leaving 1/2-inch headspace. Remove any air bubbles by running a long wooden utensil, such as a chopstick or wooden skewer, between the jar and the chutney. Wipe the rims clean. Seal according to the manufacturer’s directions. Process the jars in a boiling water bath for 10 minutes for areas below 1,000 feet of elevation, and then turn off the heat. Add 5 minutes of processing time for each 1,000 feet of elevation. Wait 5 minutes, and then lift the canning rack and, using a canning jar lifter, transfer the jars to a towel-lined, sturdy rimmed baking sheet and let them rest. Check the seals, wipe the jars, and label.

Storing: Store the jars in a cool, dark place for up to 1 year.

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