Green Tomato and Apple Chutney (Small Batch)

by Oct 13, 2019

I picked a lot of green tomatoes this year. A snowstorm was forecast for the last weekend of September, so in the days preceding, I clipped off clusters of cherry tomatoes that had a chance of ripening inside the house, and bigger heirlooms with no chance at all. A recipe for green tomato chutney was my consolation.

I spent about 6 hours chopping, cooking and canning 15 half-pint jars. It started out fun, but by 9pm I was tired. “Nobody’s going to do this,” I thought. “Why even write it up?”

Because it is delicious, that’s why. And it’s fun to make something with the green tomatoes. But the best part? You don’t have to spend 6 hours and you don’t have to make 15 jars! You can make 2—one for the refrigerator and one for the freezer—and skip the canning process completely. Use your chutney to jazz up baked chicken, roasted vegetables, curries, panini, or try my Chicken Pilaf with Turmeric which is a match made in heaven.

Thanks to my friend, Mat Schuster, of Canela in San Francisco. On his podcast, Food, Wine and the Culinary Mind, he interviewed Joyce Goldstein and it inspired me to make some condiments. The original recipe for Green Tomato Chutney is from her book, Jam Session.

Green Tomato & Apple Chutney, Small Batch

adapted from "Green Tomato Chutney" by Joyce Goldstein

Servings 2 pints


  • 1 lb green tomatoes cored and roughly diced
  • 3/4 lb green apples peeled, cored and roughly diced
  • 1 yellow onion diced
  • 1/2 cup apple cider vinegar
  • 1 cup brown sugar firmly packed
  • 2 inches ginger peeled and grated using a microplane
  • 3/4 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1 dash ground cayenne pepper
  • 1/2 cup golden raisins (or regular raisins)


  1. In a dutch oven on medium-high heat, combine the tomatoes, apples, onions, apple cider vinegar, brown sugar, ginger, salt, cinnamon, and cloves and bring to boil. Decrease heat and simmer 20 minutes, stirring frequently.

  2. Add the cayenne and raisins and cook, stirring frequently, until mixture thickens and you have pieces of fruit in syrupy sauce. As Joyce says, "Your eyes and mouth will tell you when it's done". Anywhere from 30 minutes to 1 hour additional simmering. (If you are canning, aim for 210–220°F and/or the frozen plate test. At my altitude in Bozeman, making the large batch, I hit 203° after an hour then proceeded to ladle into jars.)

  3. Use a funnel and ladle the chutney into clean glass jars. Let cool to room temperature and store in the refrigerator. If you want to freeze some, leave 2" headspace in canning jar or transfer the chutney to a zip-lock freezer bag.

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