Canned Green Tomato Chutney Recipe and Ideas for How To Use It

Chutney is one of the things I have learned to make to use up all of my green tomatoes at the end of the harvest season. My husband has long been a fan of Major Grey’s chutney with lamb, and this version is also a great accompaniment with lamb or curried stews and rice dishes.

Green Tomato Chutney

Yield: 4 pints

Chutney is a great way to use up stubborn green garden tomatoes

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Ingredients

• 12 medium size green tomatoes roughly chopped
• 2 apples chopped and cored
• 4 cloves garlic chopped fine
• 1 large onion chopped
• 1 cup brown sugar
• 1 cup apple ciider vinegar
• 1 teaspoon all spice
• 1 teaspoon curry powder
• 1/2 teaspoon cloves
• 2 Serano chilis with seeds removed finely chopped
• 1 inch piece ginger grated on a microplane
• 1 tablespoon salt

Instructions

1. Put all ingredients in a heavy saucepan and simmer for two hours until the mixture is chunky and soft. Use a potato masher halfway through cooking to break down large pieces and make a chunky thick sauce.
2. Pour hot ingredients into pint jar and leave an inch and a half of empty space at the top of the jar (head room)
3. Wipe the rim of the jar clean with a dish towel, place the lid on top, then the screw cap on, but not too tight
4. Submerge jars into a boiling pot of water with the cover on the pot and let process for 12 minutes.
5. Use your jar lifter to remove each jar, keeping the jar upright the whole time, and set on a kitchen towel to cool.
6. Let jars sit undisturbed for 24 hours. You do not want to disturb the sealing process.
7. Unscrew the rings and check your seals by gently lifting them up - they should not be loose or pull up
8. You can now store safely either with the rings on or off the jars

Try these other ways to you your home made chutney:

• As a glaze for your  favorite grilled meats on the grill like chicken, or glaze a pork or lamb chop
• As a supplement to Mayonaise or Greek Yogurt in Chicken salad
• As a marinade with pork loin or chops. Thin with a bit of apple cider and toss in a ziplock bag for a marinade.
• As a salad dressing by whisking two tablespoons chutney with 1/4 cup Olive Oil and 2 Tablespoons cider vinegar and 2 teaspoons Dijon Mustard. 
• As a compote on a cheese plate over a soft cheese like Brie or Goat cheese or thinned with some balsamic vinegar and drizzled over pureed white beans
• As a flavoring spread in a Grilled Cheese or on top of a slice of baguette for apple bruschetta
• As a dipping sauce for chicken wings or you can puree the sauce to thin it and use it for fries
• Another dipping option is to add it to mayo or sour cream or plain greek yogurt
• As a base on a platter for roasted sweet potatoes, potatoes or beets
• As a sauce starter in the Instant pot. Add coconut milk, veggies, beans or meat and set the pot to manual for 10 minutes and you have a sauce to serve over rice.
• Use a pint jar as your Thanksgiving dressing base that you mix with your croutons, onions, sage and other chopped vegetables.