Green Tomato Chutney

I am already longing for tomato season. ­čÖü

It was a good one this year but even at 2 months it went by too fast!

The beautiful red fruit have given way to fall greens and a plethora of jalapenos.


As the vines from my 2 dozen tomato plants shriveled and browned I was left with bowls full of green tomatoes.

After some quick research I settled on green tomato chutney as a mode of preserving these green goodies.

Chutney is generally made with a fruit, vinegar, sugar, and spices and boiled down to a thick saucy-paste.   I checked on a few recipes and ended up using this recipe for green tomato chutney as my guide, adding and subtracting from it as my spice cabinet allowed.

The three big additions I made were cinnamon, raisins, and peppercorns. ┬áChutney’s one of those things that is hard to screw up because you can taste and add more vinegar, spices, sugar, or salt to balance the flavors along the way.

The chutney simmered for close to an hour and our house was fragrant and cozy.

Once cooled I packed the chutney in jars and set in the freezer to enjoy all winter.

Tangy and spicy; chutney is an awesome addition to lentil or grain dishes or on top of naan!

I still have a few pounds of green tomatoes, got any great green recipes?


  1. I did get left behind, so thanks for the email! That chutney looks awesome. I love green tomatoes. I like to coat them in corn meal & bake. They are also delicious as a sort of pureed, chilled gazpacho with avocado, herbs, etc. Such a pretty bright green too!

  2. Michelle M

    I’ve got tons of green tomatoes to pull as well. Unfortunately, I didn’t pay attention to the weather last night and we had a frost. I’ll be setting most of mine in the basement to let them ripen before I use them, but I might use up some of them in their green state as well.

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