Are you ready to transform those unripe green tomatoes into a mouthwatering condiment that will revolutionize your pantry? Prepare to embark on a flavor journey that turns ordinary ingredients into an extraordinary culinary masterpiece! This Green Tomato Chutney is not just a recipe—it's a taste sensation that bridges traditional American preserving techniques with bold, vibrant flavors that will make your taste buds dance with excitement.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 pints
Ingredients
- 4 cups green tomatoes, chopped
- 1 cup onions, chopped
- 1 cup sugar
- 1 cup vinegar
- 1 tablespoon salt
- 1 teaspoon ground ginger
- 1 teaspoon mustard seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Instructions
- Wash and thoroughly clean all produce. Chop green tomatoes into small, uniform 1/4-inch dice, ensuring seeds and stems are removed.
- Prepare onions by peeling and chopping them into fine, consistent pieces similar in size to the tomato chunks.
- In a large, heavy-bottomed stainless steel or enamel pot, combine chopped green tomatoes, onions, sugar, vinegar, salt, ginger, mustard seeds, cinnamon, and cloves.
- Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring frequently to prevent burning and ensure even sugar dissolution.
- Reduce heat to low-medium and simmer the chutney, stirring occasionally, allowing the mixture to reduce and thicken. This process typically takes 35-45 minutes.
- Test the chutney's consistency by running a spoon through the mixture - it should leave a clear path and have a jam-like thickness.
- For refrigerator storage: Let chutney cool completely, then transfer to clean, sterilized glass jars. Seal and refrigerate for up to 3 weeks.
- For canning: Sterilize canning jars and lids in boiling water. Fill jars, leaving 1/4-inch headspace, and process in a water bath for 10 minutes to ensure proper preservation.
- Allow canned chutney to cool completely at room temperature. Check seal integrity and store in a cool, dark place for up to 12 months.
Tips
- Choose firm, bright green tomatoes without blemishes for the best texture and flavor.
- Use a heavy-bottomed pot to prevent burning and ensure even heat distribution.
- Stir frequently during cooking to maintain a consistent texture and prevent sticking.
- For a smoother chutney, chop ingredients more finely; for a chunkier texture, leave pieces slightly larger.
- Sterilize jars thoroughly to ensure long-lasting preservation and food safety.
- Allow the chutney to cool completely before sealing to prevent condensation.
- Experiment with spice levels by adjusting ground ginger or adding a pinch of red pepper flakes for heat.
- Let the chutney rest for a week after canning to allow flavors to fully develop and meld together.
- Serve as a condiment with grilled meats, sandwiches, or as a unique addition to cheese boards.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 13g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
