This robust Green Tomato Chutney transforms firm, unripe tomatoes into a luxurious, complex condiment that balances bright acidity with deep sweetness. The sharp crunch of green tomatoes is softened by simmering with tart apples, pungent onions, and hot peppers, creating a rich texture that clings beautifully to food. Vinegar and pickling spices provide an aromatic backbone, while brown sugar adds a molasses-like depth. This versatile chutney is a staple for preserving summer’s bounty, offering a tangy counterpoint to rich meats, sharp cheeses, or spicy curries. It’s an essential addition to any pantry, bringing a homemade, artisanal flavor to everyday meals and holiday feasts alike.
Green Tomato Chutney #2
Description
This robust Green Tomato Chutney transforms firm, unripe tomatoes into a luxurious, complex condiment that balances bright acidity with deep sweetness. The sharp crunch of green tomatoes is softened by simmering with tart apples, pungent onions, and hot peppers, creating a rich texture that clings beautifully to food. Vinegar and pickling spices provide an aromatic backbone, while brown sugar adds a molasses-like depth. This versatile chutney is a staple for preserving summer's bounty, offering a tangy counterpoint to rich meats, sharp cheeses, or spicy curries. It's an essential addition to any pantry, bringing a homemade, artisanal flavor to everyday meals and holiday feasts alike.Ingredients
Directions
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In a large glass, stainless steel, or enamel bowl, layer the sliced green tomatoes with the pickling salt.
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Add enough cold water to cover the tomatoes completely and refrigerate overnight.
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The next day, drain the tomatoes and rinse them thoroughly to remove excess salt.
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In a large stainless steel or enamel saucepan, combine the rinsed tomatoes, chopped onions, apples, peppers, and vinegar.
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Bring the mixture to a boil over high heat, then boil for 30 minutes.
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Tie the pickling spice in a large square of cheesecloth to create a spice bag and add it to the saucepan.
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Stir in the brown sugar and chili powder.
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Reduce heat to medium and simmer for about 2 hours, stirring frequently to prevent scorching, until the chutney is thickened.
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Remove and discard the spice bag.
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While the chutney simmers, fill a boiling water canner with water and place 7 clean 500 mL jars inside over high heat.
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Prepare the lids according to the manufacturer's instructions.
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Ladle the hot chutney into the hot jars, leaving 1/2-inch of headspace at the top.
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Remove air bubbles by sliding a rubber spatula between the glass and the food, then readjust the headspace to 1/2 inch if needed.
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Wipe the jar rims clean to remove any stickiness.
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Center the lid on each jar and apply the screw band just until fingertip tight.
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Place the jars into the canner, ensuring they are covered by water.
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Cover the canner, return the water to a boil, and process for 10 minutes.
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Remove the jars from the canner and let them cool undisturbed for 24 hours.
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Check that the jar seals have set (lids should curve downward).
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Remove the screw bands, wipe the jars, label them, and store in a cool, dark place.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 1218.1kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1200.0mg50%
- Total Carbohydrate 306.6g103%
- Dietary Fiber 21.6g87%
- Sugars 273.6g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Once opened, store the chutney in the refrigerator. It will keep for several months. Unopened jars can be stored in a cool, dark place for up to a year.
Ingredient Substitutions: If pickling spice is unavailable, you can create a blend using whole cloves, allspice berries, black peppercorns, mustard seeds, and cinnamon sticks. Apple cider vinegar is recommended for its fruity flavor, but white vinegar works as a substitute.
Safety: Always follow tested canning procedures to ensure food safety. The acidity of the vinegar and the boiling water bath process are critical for preventing spoilage.
Variations: For a spicier kick, increase the amount of chili powder or add fresh jalapeños. For a milder version, reduce the chili powder and use sweet bell peppers instead of green peppers.
Serving Suggestions: This chutney pairs excellently with roasted pork, grilled chicken, sharp cheddar cheese, or as a condiment for burgers and sandwiches. It also complements spicy Indian curries and Middle Eastern dishes.
Tips: Stirring frequently during the simmering stage is crucial to prevent the sugar from burning and sticking to the bottom of the pan. Use a heavy-bottomed pot to ensure even heat distribution.
