Green Tomato Chutney
This is such a easy recipe to make with all your unripe green tomatoes. All you need to do is throw all the ingredients into a pot, give it a stir, and keep stirring until it makes a thick tangy tomato chutney! It’s up to you if you want to keep in the refrigerator or can it (great if you’re making lots of jars!). I love grabbing a jar out of the refrigerator and adding to Spanish or basmati rice for a super simple dinner! This will make (3) 1 pint jars of chutney. Looking for more green tomato recipes to can? Also try my Pickled Green Tomatoes, Green Tomato Sauce, Green Tomato Jam and Green Tomato Relish. And if you have tomatillos, make sure to make my Green Tomato and Tomatillo Chutney!
Ingredients
How can I use Tomato Chutney?
Serve on top of rice for a simple meal. Use as a spread on top of crackers with cheese. Add as a spread for your favorite sandwich (especially good on grilled cheese!). Add on scrambled eggs and omelettes. Add to salads in place of a salad dressing.
How to Make Tomato Chutney
Add all of the ingredients into a large saucepan. Stir to fully combine all the ingredients together. Bring the ingredients to a rapid boil. Reduce to a simmer, stirring often until it turns into a rich, thick chutney. This will take 2-3 hours depending on how watery the tomatoes are. Remove from stove and (carefully) pour chutney into mason jars. Add lids and allow to cool on the counter for 1 hour before placing jars in the refrigerator.
How long will it last in the refrigerator?
This chutney will last for around 4 weeks in the refrigerator.
How to Can Chutney
Fill the jars with green tomato 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. Green Tomato Chutney should be stored in a cool, dry, dark cabinet and is best eaten within 1 year. Once opened, put in the refrigerator. Pin for later:
