Green Tomatoes and Tomatillos
Have green tomatoes and tomatillos in the garden? This chutney is such a good way to use them together! This recipe is based on my tangy Green Tomato Chutney, but we’re adding tomatillos and sweet yellow onions to this one! Chutney is pretty quick to make, and then you can either keep it in the refrigerator (what I usually do) or can it to preserve. You can serve it over chicken, add to to rice or curry (it smells just like Indian takeout chutney), or spread on crackers with some cheese. Also no judgement, you can also just eat it with a spoon out of the jar! 🙂 Looking for more green tomato recipes to can? Also try my Pickled Green Tomatoes, Green Tomato Sauce, Green Tomato Jam and Green Tomato Relish. This recipe makes (2) pint jars or (1) quart of green tomato and tomatillo chutney.
Ingredients
2-3 large green tomatoes, 3 cups chopped 3-5 tomatillos, you need 2 cups chopped yellow onion, chopped golden raisins pickling spice (great to have during garden season) apple cider vinegar brown sugar spices: chili powder, mustard speed, salt and fresh ginger
How to Make Green Tomato and Tomatillo Chutney
Put all of the ingredients in a large saucepan or pot. Mix ingredients up to fully combine. Bring to a boil, and then simmer for about 25 minutes, stirring often, until it thickens up. Pour chutney into jars, and then place on the counter to cool down for an hour. Store in the refrigerator or can it (directions below).
What can I do with chutney?
This is great served over chicken and pork chops. Top crackers with it, or eat it out of the jar with a spoon. Delicious over steamed jasmine or basmati rice. Add to Indian curry or butter chicken. Mix with homemade fresh tomato salsa.
How long does it last in the refrigerator?
This chutney will last for around a month in the refrigerator.
How to Can Chutney
Once canned, chutney should be stored in a cool, dry, dark cabinet and is best eaten within 1 year. To can chutney, fill the jars with chutney, leaving a 1/4-inch space from the top. Use a wet paper towel to clean the jar rims. Put on the lids and secure them with canning rings. Place a steamer rack in the bottom of a large pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using canning tongs. Make sure the jars are covered with an inch of water. Bring to a boil and process for 15 minutes. Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely overnight. The jar lids should make a popping sound as they seal. If a lid doesn’t seal, store the jar in the refrigerator.
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