Green Tomato Chutney #2

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.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 7

Calories: 1218.1

Dietary: Gluten-free, Vegetarian

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

16 cup Green tomatoes; peel/sliced
1/2 cup Pickling salt
3 ea Onions; chopped
16 cup Apples; chopped
3 ea Green peppers; chopped
4 cup Vinegar
3 tablespoon Pickling spice
6 cup Brown sugar
1 teaspoon Chili powder

Directions

1
In a large glass, stainless steel, or enamel bowl, layer the sliced green tomatoes with the pickling salt.
2
Add enough cold water to cover the tomatoes completely and refrigerate overnight.
3
The next day, drain the tomatoes and rinse them thoroughly to remove excess salt.
4
In a large stainless steel or enamel saucepan, combine the rinsed tomatoes, chopped onions, apples, peppers, and vinegar.
5
Bring the mixture to a boil over high heat, then boil for 30 minutes.
6
Tie the pickling spice in a large square of cheesecloth to create a spice bag and add it to the saucepan.
7
Stir in the brown sugar and chili powder.
8
Reduce heat to medium and simmer for about 2 hours, stirring frequently to prevent scorching, until the chutney is thickened.
9
Remove and discard the spice bag.
10
While the chutney simmers, fill a boiling water canner with water and place 7 clean 500 mL jars inside over high heat.
11
Prepare the lids according to the manufacturer's instructions.
12
Ladle the hot chutney into the hot jars, leaving 1/2-inch of headspace at the top.
13
Remove air bubbles by sliding a rubber spatula between the glass and the food, then readjust the headspace to 1/2 inch if needed.
14
Wipe the jar rims clean to remove any stickiness.
15
Center the lid on each jar and apply the screw band just until fingertip tight.
16
Place the jars into the canner, ensuring they are covered by water.
17
Cover the canner, return the water to a boil, and process for 10 minutes.
18
Remove the jars from the canner and let them cool undisturbed for 24 hours.
19
Check that the jar seals have set (lids should curve downward).
20
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.

Keywords: green tomato, chutney, preserving, canning, apples, onions, vinegar, brown sugar, pickling spice, condiment, american, vegan, simmered, spicy, sweet, pantry staple, harvest, homemade

Read it online: https://www.chefs-mate.com/recipe/green-tomato-chutney-2/