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Green Tomato Chutney

With the warm weather coming to an end here in New Mexico, I'm just now picking the end-of-season green tomatoes before it freezes. Every year I look for green tomato recipes, and this year I decided to try a chutney. Chutney is a fruit-based preserve that's used as a spread in Indian cuisine. Chutneys can be used as condiments for meats, cheeses and curries. They can also be stirred into rice dishes, or served on toast or crackers. Chutneys come in a variety of flavors, but are usually spicy and fragrant. The sweetness of the fruit is complimented by the spices and vinegar.


  • 2 1/2 lbs. firm green tomatoes, cored and chopped (about 7 cups)

  • 1 1/4 cups brown sugar (I used coconut sugar)

  • 1 cup chopped red onion

  • 1 cup golden raisins

  • 1 cup apple cider vinegar

  • 2 tbls. chopped candied ginger

  • 1 tbl. mustard seeds

  • 1 tsp. red pepper flakes

  • 1 tsp. fennel seeds

  • 1 tsp. salt

  • 1/2 tsp. ground allspice

  • 1/8 tsp ground cloves

  • 1 cinnamon stick

  • Pinch ground nutmeg


  • Place all ingredients in a large pot

  • Bring to a boil and reduce to a simmer

  • Cover and cook for 45 minutes

  • Taste and adjust seasonings

If you plan to use your chutney right away, then ladle the chutney into jars, and cover, then store in the refrigerator for up to one month. Chutneys are usually served at room temperature, so when you're ready to use it, take it out of the refrigerator and let it sit for a little bit.

If you want a longer shelf-life, then follow canning directions. There are many websites and books available for learning how to can; see the link below. These jars will last for up to one year; but once opened, follow the directions above.


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