Green Tomato Chutney Recipe (Lower Sugar)
Don't let your green tomatoes go to waste - make this easy green tomato chutney that combines the tangy goodness of green tomatoes with a touch of sweetness. Perfect as a topping for meats and veggies or spread on sandwiches and wraps.
Servings: 6 -7 half pints
Calories: 50kcal
Equipment
- 6-qt stock pot
- hand-held immersion blender or high speed blender (optional)
- Jars for canning or freezing
- water bath canner optional
Ingredients
- 9 cups washed, cored & chopped green tomatoes* (about 5-6 pounds)
- 2 cups apple cider vinegar or white vinegar
- 1½ cups chopped onions yellow, red, or white
- 1 cup raisins, chopped** (regular or golden)
- 1 cup brown sugar
- 1/2 cup honey***
- 2 cloves garlic, minced
- 1½ teaspoons chili powder
- 1 teaspoon pure sea salt or canning salt
- 1 teaspoon ground dried ginger
- 1/2 teaspoon dry ground mustard
- ¼-½ teaspoon cayenne pepper or red pepper flakes, to taste
Instructions
- Prep all your ingredients - wash and chop the tomatoes (core if needed, no need to peel) and chop the raisins, onions, and garlic in a food processor.
- Add the ingredients to a 6-quart or larger pot as they're ready. Bring to a boil, reduce heat to maintain a low simmer for 1 hour or until thickened slightly.
- After an hour, the chutney will have reduced some, but still be quite chunky. Blend the chutney to the smoothness you desire, either with a hand-held blender or by transferring to a blender in batches.
Choose One of the Following to Store Chutney:
Refrigerate:
- Let cool and transfer it to jars to store in the fridge for up to a month.
Freeze:
- Let cool and transfer to freezer containers (leaving 1-2 inches of headspace for expansion) to freeze for a year and a half.
Boil Water Can:
- Keep the chutney warm, fill a water bath canner and set on the stove to heat. Wash seven half-pint jars and lids, keeping the jars full of hot water until ready to fill.
- Using one jar at a time, empty jar of water and ladle chutney into jar leaving 1/4 inch headspace. Run a thin spatula or chopstick around jar to release bubbles, wipe rim with a damp cloth and attach lid. Transfer jar to elevated rack in canner and repeat with remaining jars and chutney.
- Lower rack in canner, cover, and bring to a boil over high heat. Once boiling, start the timer for 15 minutes (you may need to adjust the heat a bit to keep at a boil, but not so much that the jars knock about).
- Turn off the heat when the timer goes off, remove the lid and let the jars sit in the water for 5 minutes. Remove jars to a towel lined surface to sit undisturbed for 12 hours.
- Remove rings, check seals and label jars. Store in a cool, dark place for up to 18 months.
Notes
*You can also use tomatillos or a combo of green tomatoes and tomatillos.
**Running the raisins through a food processor keeps all the flavor, but eliminates the large raisins that rehydrate with cooking. It's my preference, but optional if you're okay with the larger raisins.
***If you can't do honey, use all brown sugar (or cane sugar).
About The Dried Spices: You can play around with dried spices in canned goods and still be safe, so add or subtract ones that you like (or don't like) to make this yours. (You can't use fresh for dried, though, like adding fresh ginger instead of the powdered the recipe calls for.)
Nutrition
Serving: 2TB | Calories: 50kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 57mg | Potassium: 119mg | Fiber: 1g | Sugar: 9g | Vitamin A: 240IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 0.4mg
