Green Tomato Chutney for Canning
Preserve the vibrant flavors of late-season produce with this irresistibly tangy and spiced Green Tomato Chutney for Canning. Perfectly balancing sweetness and acidity, this chutney combines green tomatoes, tart green apples, and yellow onions with warm spices like cinnamon, cloves, and chili flakes, creating a nuanced flavor profile. The addition of raisins, fresh ginger, and apple cider vinegar elevates its complexity, while the slow simmering process ensures a rich, thick consistency that’s ideal for spreading. This recipe is a fantastic way to make the most of unripened tomatoes and pantry staples, resulting in a homemade condiment that pairs beautifully with cheeses, roasted meats, or crusty bread. Best of all, it’s designed for long-term storage, so you can enjoy the bold taste of harvest all year round.
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Recipe Information
Ingredients
- 2 pounds Green tomatoes
- 1 pound Yellow onions
- 1 pound Green apples
- 1.5 cups Brown sugar
- 1.5 cups Apple cider vinegar
- 1 cup Raisins
- 2 tablespoons Fresh ginger, grated
- 3 pieces Garlic cloves, minced
- 1 tablespoon Salt
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Ground chili flakes
Instructions
Wash and dry the green tomatoes. Remove any stems and dice them into small chunks.
Peel and finely dice the yellow onions and green apples.
In a large, heavy-bottomed pot, combine the tomatoes, onions, apples, brown sugar, apple cider vinegar, and raisins.
Add the grated ginger, minced garlic, salt, ground cinnamon, ground cloves, and chili flakes to the pot.
Stir the mixture thoroughly and bring it to a gentle boil over medium-high heat, stirring frequently to ensure the sugar dissolves evenly.
Once boiling, reduce the heat to low and let the mixture simmer uncovered for approximately 90 minutes. Stir occasionally to prevent sticking, and cook until the chutney thickens to your desired consistency.
While the chutney is simmering, sterilize your canning jars by washing them in hot soapy water and submerging them in boiling water for 10 minutes. Keep the jars hot until ready to use.
Once the chutney is done, ladle it carefully into the hot sterilized jars, leaving about 1/2 inch of headspace at the top.
Wipe the rims of the jars clean, place the lids on top, and screw on the bands until finger-tight.
Process the filled jars in a boiling water canner for 10 minutes (adjusting for altitude if necessary).
Remove the jars from the canner and let them cool completely on a towel or rack. Check the seals after 24 hours. The lids should not flex up and down when pressed.
Label and store the jars in a cool, dark place. The chutney can be enjoyed immediately but will develop deeper flavors over time.
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7344 mg | 319% | |
| Total Carbohydrate | 502.1 g | 183% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 419.2 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4826 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
