Chutney is not an exacting recipe. It’s a process of combining fruit(s), sugar, vinegar, and whichever spices you like and cooking it down to a thick consistency. This chutney is a good way of using the green tomatoes that remain on the vine when it’s time to put the garden to bed. With a small batch, you can avoid the process of canning by filling a few jars to store in the refrigerator for up to two months. This recipe makes me anticipate a spicy leftover Thanksgiving turkey stir fry, sage-rubbed pork roast, and an open-face cheddar melt on sourdough—all enlivened with a dollop of chutney. Time to prepare for winter. 

Green Tomato Chutney

Makes 4 cups
Prep time: 15 minutes, plus 1 hour 15 minutes cooking

11 medium green tomatoes, chopped. About 6 cups
1/2 cup chopped green apple
1 medium red or Vidalia onion, chopped
1/3 cup golden raisins
1/4 cup dried cranberries
2 cloves garlic, minced
1 tablespoon candied ginger, minced
1 tablespoon yellow mustard seeds
3/4 teaspoon red pepper flakes
1 cup apple cider vinegar
1 cup brown sugar
pinch of salt

Directions

1. Combine all ingredients in a heavy-duty pot. Bring to a boil, then reduce to a simmer. Stir occasionally, more towards the end. You can tell the chutney is done when the bubbles get smaller and almost furious. The chutney will be thick and jammy. 

2. Pour into jars with lids. Cool to room temperature, then refrigerate. It tastes best when allowed to “age” for a week or more. Consume within 2 months.

Title Photo: © matka_Wariatka