Green Tomato Chutney

Green Tomatoes

I’m still working to use up the half-bushel of green tomatoes stripped from one single row of dying vines at the farm. This recipe originates with Marisa McClellan’s splendid book Food in Jars I wanted to avoid the hour-and-a-half of stirring, while the mixture reduced, so I decided to try out a slightly different version in my slow cooker with a larger batch. It takes time, but it works, and was effortless.

What’s a chutney?

Chutney is a spicy or savory condiment, with origins in India. The word is now applied to nearly anything preserved in sugar and vinegar. Green tomato chutney is a great way to use up those last fruits on the vine just before a frost will kill them all.

How to use chutney

Green tomato chutney is made to go with something. I find it’s good with cheese, or a charcuterie board, and it’s excellent with meatloaf or a roast: pork, chicken, beef, or especially lamb. Try some with cream cheese, or whiz it in a food processor with Greek yogurt for a tasty dip. Puree it, and you’ll have green tomato ketchup!

load  and go

Put the tomatoes, onions, vinegar, and sugar into a large crockpot, and stir to combine. Take cloves, and put them in a spice bag or tea ball; you’ll want to retrieve them later. Add them to the mixture in the crockpot along with the ginger, cinnamon sticks, star anise, and red chili flakes.

Cover and cook for an hour on HIGH, then prop the lid open (I rested mine on two chopsticks placed crosswise) and turn to LOW. Let the chutney cook until it has reduced at least by half, or if you prefer it thicker, to your desired state.

can in a waterbath when complete

Mine took 24 hours to become a thick, dark brown jammy substance. When it’s to your liking, remove the cinnamon sticks, star-anise bits, and the cloves.

Fill suitably prepped jars, wipe rims, apply lids and bands. Process in boiling water bath for 10 minutes.

Green Tomatoes

Green Tomato Chutney

Course: Condiment, Pickles
Cuisine: American
Keyword: pickle, chutney, relish
Prep Time: 10 minutes
Cook Time: 20 minutes
time in the slow cooker: 2 days 6 hours
Total Time: 2 days 6 hours 30 minutes
Servings: 6 8-oz jars
A sweet and sour relish made from end of season green tomatoes
Print Recipe

Ingredients

  • 8 cups chopped green tomatoes
  • cups chopped onion
  • 1⅓ cup white vinegar
  • 2 cups brown sugar
  • 1 scant tbsp ground ginger
  • 1 scant tsp whole cloves
  • 4 sticks cinnamon
  • 4 pieces star anise
  • ½ tsp dried red chili flakes

Instructions

  • LOAD THE SLOW COOKER AND GO
  • Put the tomatoes, onions, vinegar, and sugar into a large crockpot, and stir to combine. Take cloves, and put them in a spice bag or tea ball; you’ll want to retrieve them later. Add them to the mixture in the crockpot along with the ginger, cinnamon sticks, star anise, and red chili flakes.
  • Cover and cook for an hour on HIGH, then prop the lid open (I rested mine on two chopsticks placed crosswise) and turn to LOW. Let the chutney cook until it has reduced at least by half, or if you prefer it thicker, to your desired state.
  • WHEN COMPLETE, LOAD JARS AND SEAL IN WATERBATH OR STEAM CANNER
  • Mine took 24 hours to become a thick, dark brown jammy substance. When it’s to your liking, remove the cinnamon sticks, star-anise bits, and the cloves.
  • Fill suitably prepped jars, wipe rims, apply lids and bands. Process in boiling water bath for 10 minutes.

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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