Green Tomato Chutney: What to Do With Tomatoes Before Frost
In a short season, the first hard frost almost always arrives while the vines are still loaded with green tomatoes. The big, glossy ones that are close to full size will often ripen on the counter. The small, hard ones never will, and this chutney is the best use for them.
It is sweet, sharp and gently spiced, and it turns a bucket of fruit you would otherwise compost into jars you will use all winter: with cheese and crackers, on a sandwich, beside roast pork or with a curry.
Ripen or cook?
- Ripen indoors: mature green tomatoes (full size, slightly glossy, with a pale or whitish tinge at the blossom end) can ripen at room temperature, away from direct sun.
- Cook: small, very hard or blemished fruit will not ripen well. Use those here.
- Pick everything before a hard frost. Frost-damaged fruit turns soft and watery within a day or two.
Tips for the best chutney
- Chop evenly, about 1 cm. Small pieces cook down into a jammy texture.
- Use a wide pot. More surface area means the chutney thickens faster and is less likely to scorch.
- It is done when a spoon dragged across the bottom of the pot leaves a clear trail for a second or two.
- Let it rest. The flavour softens and improves after a week in the fridge.
Green Tomato Chutney
A sweet, tangy chutney made with unripe end-of-season tomatoes, apple, onion, raisins, ginger and cider vinegar.
Ingredients
- 1 kg (2.2 lb) green tomatoes, cored and chopped
- 2 medium onions, chopped
- 1 large tart apple, peeled and chopped
- 1 cup (200 g) packed brown sugar
- 1 cup (250 ml) apple cider vinegar (5% acidity)
- 1/2 cup (75 g) raisins
- 1 tbsp grated fresh ginger
- 2 garlic cloves, minced
- 1 tsp yellow mustard seeds
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 pinch chili flakes (optional)
Instructions
- Put all the ingredients in a large, wide, heavy pot and stir well.
- Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Lower the heat and simmer uncovered for 60 to 75 minutes, stirring more often near the end, until thick and jammy and a spoon dragged across the bottom leaves a clear trail.
- Taste and add a little more salt or chili if you like.
- Spoon into clean jars, let cool, then cover and refrigerate.
Storage: Keeps up to 1 month in the fridge or 6 months in the freezer. For shelf-stable jars, follow a tested canning recipe and processing time from a source such as the National Center for Home Food Preservation; this recipe has not been tested for canning.
Ways to use it
- With sharp cheddar and crackers, or on a grilled cheese sandwich.
- Beside roast pork, sausages or tourtière.
- As a side for curries and dal.
- Stirred into mayonnaise for a quick sandwich spread.
Planning next season? Save this guide to your Pinterest board so it is there when you need it.
Kitchen gear that helps
- Wide-mouth jars: Easy to fill and clean, and fine for the fridge or freezer.
- Heavy-bottomed pot: A thick base keeps sugary chutney from scorching.
- Canning funnel: Fills jars without drips on the rims.
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Keep reading
- When to plant tomatoes in Zone 3 (and which varieties ripen in time)
- How to harvest and cure garlic and onions
Frequently Asked Questions
Can you eat green tomatoes?
Yes. Unripe tomatoes are routinely cooked in chutneys, relishes and fried green tomatoes. They are firm and tart, so they are best cooked.
Which green tomatoes will ripen indoors?
Full-size fruit with a glossy skin and a pale tinge at the blossom end usually ripens at room temperature. Small, hard fruit rarely does; cook those instead.
How long does green tomato chutney keep?
About 1 month in the fridge and up to 6 months in the freezer.
Can I can this chutney?
Only with a tested recipe and processing time. This version is meant for the fridge or freezer.
