📝 About This Recipe
Born from the practical necessity of the autumn harvest, this vibrant green tomato chutney is a masterclass in the balance of sweet, sour, and spice. The firm, tart profile of unripe tomatoes is transformed through slow-simmering with caramelized onions, warm ginger, and plump raisins into a sophisticated preserve. It is the perfect way to capture the essence of the garden before the first frost, offering a complex condiment that elevates everything from sharp cheddar to roasted meats.
🥗 Ingredients
The Produce
- 3 pounds Green Tomatoes (unripe, firm, chopped into 1/2-inch cubes)
- 1 large Granny Smith Apple (peeled, cored, and diced)
- 2 medium Red Onion (finely chopped)
- 4 cloves Garlic (minced)
- 2 tablespoons Fresh Ginger (peeled and finely grated)
The Brine and Sweetener
- 2 cups Apple Cider Vinegar (at least 5% acidity for preservation)
- 1.5 cups Light Brown Sugar (packed)
- 1 cup Golden Raisins (or sultanas)
The Spice Blend
- 1 tablespoon Yellow Mustard Seeds
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1 tablespoon Sea Salt
- 1/2 teaspoon Black Peppercorns (cracked)
👨🍳 Instructions
-
1
Prepare your tomatoes by washing them thoroughly, removing the stems, and dicing them into uniform 1/2-inch pieces. Place them in a large, non-reactive heavy-bottomed pot.
-
2
Add the diced apples, chopped red onions, minced garlic, and grated ginger to the pot with the tomatoes.
-
3
Stir in the apple cider vinegar, ensuring the liquid coats all the vegetables. This acidity is crucial for the preservation process.
-
4
Add the brown sugar, golden raisins, mustard seeds, cinnamon, allspice, cloves, chili flakes, salt, and cracked pepper. Stir well to combine all ingredients.
-
5
Place the pot over medium-high heat and bring the mixture to a brisk boil, stirring frequently to ensure the sugar dissolves completely.
-
6
Once boiling, reduce the heat to low. Let the chutney simmer uncovered. You want a gentle bubble, not a rolling boil.
-
7
Cook for approximately 1 hour to 1 hour and 15 minutes. Stir every 10-15 minutes to prevent the sugars from scorching at the bottom of the pot.
-
8
As the chutney cooks, the liquid will reduce and the mixture will thicken. It is ready when a wooden spoon drawn across the bottom of the pot leaves a trail that doesn't immediately fill with liquid.
-
9
The tomatoes should look translucent and the raisins should be plump and soft. The color will have deepened to a rich, jammy amber-green.
-
10
While the chutney simmers, sterilize your jars and lids in boiling water for 10 minutes.
-
11
Ladle the hot chutney into the sterilized jars, leaving about 1/2 inch of headspace at the top.
-
12
Run a clean spatula or bubble remover tool around the inside of the jars to release any trapped air bubbles.
-
13
Wipe the rims of the jars with a damp, clean cloth to ensure a perfect seal, then screw on the lids until finger-tight.
-
14
Process the jars in a boiling water bath for 10 minutes, then remove and let them cool undisturbed for 24 hours.
-
15
Check the seals; the lids should be concave. Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to mature.
💡 Chef's Tips
Always use a non-reactive pot (stainless steel or enameled cast iron) to avoid a metallic taste from the vinegar. For a smoother texture, you can pulse half of the finished chutney in a food processor and mix it back in. If your tomatoes are particularly juicy, the simmering time may need to increase by 15-20 minutes to reach the desired thickness. Don't skip the maturation period; the 'vinegar bite' mellows significantly after two weeks in the jar. If you don't want to process the jars in a water bath, you can store the chutney in the refrigerator for up to 3 months.
🍽️ Serving Suggestions
Serve alongside a sharp, aged English Cheddar or a creamy Brie on a charcuterie board. Use it as a sophisticated condiment for grilled pork chops or roasted turkey sandwiches. Stir a spoonful into a curry or stew to add instant depth and a tangy sweetness. Pair with warm crusty bread and salted butter for a simple, savory snack. It makes an excellent accompaniment to Indian-style appetizers like vegetable samosas or pakoras.