Apple & Green Tomato Chutney
Spiced apple and green tomato chutney with raisins, curry powder, and pickling spices for sweet-tangy condiment perfect with roasted meats and cheese boards.
YIELD
24 servingsPREP
10 minCOOK
35 minREADY
45 minThis classic chutney transforms end-of-season green tomatoes into something spectacular that lasts months in the pantry.
Tart apples and firm green tomatoes simmer with raisins, onions, and warming curry spices until everything turns glossy and jammy.
The process is straightforward: boil fruit with vinegar and sugar until apples go translucent, then thicken the syrup before canning.
Spoon this sweet-spicy-tangy condiment over roasted pork, turkey, or sharp cheddar for instant flavor elevation.
Pro Tips
- Blanch tomatoes first: Quick boil makes peeling easier and removes any bitterness
- Use cheesecloth for spices: Whole pickling spices infuse flavor but are easy to remove when tied in cloth
- Rapid boil for syrup: High heat after removing fruit creates proper thick consistency
- Water bath process: That 10-minute boil ensures shelf-stable jars that last a year
Variations
- Add fresh ginger (2 tablespoons minced) for extra warming spice
- Use golden raisins instead of dark for milder sweetness
- Adjust curry powder to taste; start with less if you prefer mild heat
Ingredients
Directions
Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions.
Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder.
Put the pickling spices in a cheesecloth bag and add to the kettle.
Boil, stirring occasionally, for 25 minutes, or until apples are transparent.
Remove fruit with a slotted spoon.
Boil syrup rapidly until it thickens.
Discard pickling spices, return the fruit to the syrup and bring to a boil.
Remove from the heat and ladle into hot, sterilized jars and seal immediately.
Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints.
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