Late in the year, the last tomatoes before the frost are often green. As much as I love them fried, making green tomato chutney gives them a deliciously longer lease on life after the cold really sets in. Green tomato chutney is great to jazz up sandwiches, or to use as a condiment with meals. It’s easy to make too — you just need to plan for the time needed to salt the tomatoes and onion. This recipe blends green tomatoes with traditional apples and raisins, along with some less traditional spices from my Indian cooking pantry. It makes half the quantity of classic recipes, producing just enough toothsome chutney for yourself and a couple with friends through the Holidays. This recipe makes 5 cups, and for the purpose of nutritional labelling, we have set a serving at 1/4 cup. This recipe is also easy to double if you want more, and will keep for ages-Check out Ann’s Tips to see how!
- Take a large bowl. Layer the chopped tomatoes and onions in it, sprinkling each layer with a little of the salt as you go. Cover with plastic film and leave in a cool place for at least 8 hours or overnight. Next day, when you’re ready to cook, tip the tomatoes and onions into a colander to drain away the accumulated liquid. Do not rinse. Set aside.
- Make the pickling vinegar: take a non-reactive pot. In it, over a high flame, bring to a boil the apple cider, coriander, mustard seeds, black peppercorns, and bay leaf.
- When boiling, lower the flame to a simmer and add the sugar. Cook stirring until the sugar dissolves. Add the raisins and the chopped apple. Simmer for 10 minutes. Add the drained green tomatoes and onion. Stir to mix.
- Simmer the chutney partially covered for 30 minutes. Remove the lid. Discard the bay leaf. Continue to simmer uncovered for 40 minutes or until the liquid has thickened and is starting to look syrupy. It’s important to stir often during the last stages to prevent any possible sticking or burning.
- Let cool a little and pour into sterilized glass jars with non-reactive lids. The chutney will keep in the fridge for 6-8 weeks.
2 teaspoons fine sea salt or kosher salt
1 ¼ lb green tomatoes, cored and chopped
1 lb white onion, chopped (about 2 med onions)
2 cups apple cider
1 tablespoon coriander seeds
1 tablespoon brown mustard seeds
1 tablespoon black peppercorns
1 teaspoon whole cloves
1 bay leaf
¾ cup + 2 tablespoons light brown sugar
1 ½ cups golden raisins
2 tart apples, Braeburn or Granny Smith, peeled, cored and chopped
Ann's Tips and Tricks
Non-reactive cookware means using stainless steel, enameled cast iron, ceramic, or tempered heat-proof glass, like Pyrex.
If you want make larger quantities than here, simply double the recipe. I’d also consider canning it in the traditional way so it will keep indefinitely.
For sweeter chutney, instead of adding more sugar, use a sweet apple like Golden Delicious instead of a tart varietal.