Green Tomato and Apple Chutney Recipe

Name: Green Tomato and Apple Chutney
Prep time: 25 min
Cook time: 172 min
Total time: 237 min
Ingredients: 2 pounds green tomatoes, cored and chopped (about 4 large); 2 pounds tart apples, peeled, cored, and chopped (about 4 large); 1/2 pound onion, chopped (about 1 medium); 1 pound raisins; 4 cups packed light brown sugar; 2 teaspoons ground ginger; 2 teaspoons black peppercorns, crushed; 2 teaspoons quatre-épices (four spices); 2 tablespoons coarse salt; 2 garlic cloves; 3 cups wine vinegar

Prep: 25 mins

Cook: 2 hrs 52 mins

Canning Time: 40 mins

Total: 3 hrs 57 mins

Servings: 28 servings

Yield: 7 cups

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Inundated with green tomatoes? No worries. This green tomato and apple chutney recipe is the perfect way to use up an abundance of green tomatoes before the frost sets in. The tart flavor of green tomatoes mixes with apples and spices to make an intriguing chutney.

Chutney is from the East Indian word chatni, which is a spicy condiment containing fruit, vinegar, sugar, and spices. It can be chunky or smooth and mild or hot. It is used as an accompaniment to curries and other dishes. The sweeter chutneys, as this one is, is great on bread as a spread or with cheese.

"This versatile, tangy-sweet chutney condiment pairs well with roasted meats, rice, or cheese." —Diana Andrews

Green Tomato and Apple Chutney Tester Image

2 pounds green tomatoes, cored and chopped (about 4 large)
2 pounds tart apples, peeled, cored, and chopped (about 4 large)
1/2 pound onion, chopped (about 1 medium)
1 pound raisins
4 cups packed light brown sugar
2 teaspoons ground ginger
2 teaspoons black peppercorns, crushed
2 teaspoons quatre-épices (four spices)
2 tablespoons coarse salt
2 cloves garlic
3 cups wine vinegar

Gather the ingredients.

The Spruce / Madhumita Sathishkumar
In a large 10-quart pot, combine green tomatoes, tart apples, onions, raisins, light brown sugar, ginger, crushed black peppercorns, quatre-épices, coarse salt, and garlic.

The Spruce / Madhumita Sathishkumar
Add 6 tablespoons of the vinegar and cook over medium-high heat, adding the remaining vinegar gradually as the mixture boils.

The Spruce / Madhumita Sathishkumar
Adjust heat to a lively simmer, stirring occasionally at first, then frequently as the mixture begins to thicken significantly, about 3 hours. It’s done when you can pull a silicone spatula through the mixture and the space you clear stays open for 2 or 3 seconds.

The Spruce / Madhumita Sathishkumar
When thick, transfer chutney to sterilized jars, leaving 1/2 inch of head space.

The Spruce / Madhumita Sathishkumar
Process in a water bath for 15 minutes. Store in a cool, dark place.

The Spruce / Madhumita Sathishkumar

How to Store

To store the chutney, you can either can them in either eight 8-ounce jars or four 16-ounce jars. If using the smaller jars, you may need to process in several batches so as to not overcrowd your processing pot.
Small canning jars are great for gifts and also to cut down on food waste.
Refrigerate opened jars and use within two months.

Recipe reprinted with permission from The Encyclopedia of Herbs, Spices & Flavorings by Elizabeth Lambert Ortiz (DK ADULT).

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Nutrition Facts (per serving)
184	Calories
0g	Fat
46g	Carbs
1g	Protein

Nutrition Facts
Servings: 28
Amount per serving
Calories	184
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 284mg	12%
Total Carbohydrate 46g	17%
Dietary Fiber 2g	7%
Total Sugars 40g
Protein 1g
Vitamin C 8mg	42%
Calcium 41mg	3%
Iron 1mg	4%
Potassium 280mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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