Back to Recipes
Green Tomato and Apple Chutney
Hannah Cordes
2 minutes
2 pints
BeginnerWith baskets of green tomatoes coming out of my garden, I decided to find new uses for them. This recipe is inspired by one from Preserved by Nick Sandler and Johnny Acton. I combine roasted green tomatoes, apples and a variety of vinegars and spices to create a tasty chutney. It pairs well with sharp cheddar cheese for lunch or an appetizer.
Total Steps
3
Ingredients
14
Tools Needed
5
Related Article
Blue Kale RoadIngredients
- 1 teaspoons freshly ground black pepper
- 1/2 cups currants
- 1 tablespoons mustard seeds
- 1 teaspoons kosher salt
- 1/4 cups balsamic vinegar
- 8 ounces brown sugar
- 6 count small dried chiles
- 1/2 cups malt vinegar
- 3/4 cups cider vinegar
- 1 medium onion, diced
- 2 inch piece fresh ginger, peeled and very finely chopped
- 1 1/2 pounds apples, cored and cut into 1 inch chunks
- as needed Olive oil
- 1 1/2 pounds green tomatoes, cut into 2 inch chunks
Instructions
1
Step 1
Preheat the broiler with a rack on the top shelf. On a rimmed baking sheet, toss the green tomatoes with olive oil. Broil until edges blacken and tomatoes turn golden, stirring occasionally. Remove from the oven.
2
Step 2
2 hours
In a large pot, combine the remaining ingredients with the broiled green tomatoes. Stir to combine. Bring the mixture to a boil, then reduce heat and simmer for 2 hours, stirring occasionally. Cover the pot for the first 1 1/2 hours, then uncover and mash the tomatoes and apples slightly. Continue to simmer uncovered for the last 30 minutes to thicken, watching to prevent sticking or burning.
3
Step 3
Once cooled, ladle the chutney into 2 pint jars and cover. Store in the refrigerator for up to 3 months unopened, or 6 weeks once opened.
Tools & Equipment
Oven
Rimmed baking sheet
Large pot
Ladle
Pint jars