New This Month

Green Tomato Chutney with Golden Raisins

This tart condiment is a good way to use up tomatoes before the first frost.

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Living, October 1995


  • 6 green tomatoes (about 2 1/2 pounds)
  • 1 medium onion
  • 1/2 cup golden raisins
  • 2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt


  1. Wash and core tomatoes. Cut them into 1/4-inch-thick wedges. Peel onion and cut into 1/4-inch-thick wedges. Combine tomato and onion wedges, raisins, vinegar, and 1/4 cup water in a large saucepan; cook over medium-high heat until tomatoes begin to break down and release their juices, about 10 minutes.

  2. Reduce heat to medium-low, sprinkle tomatoes with sugar, mustard, and salt, and stir well to combine. Continue cooking until tomatoes are almost completely broken down and juices are thick and syrupy, about 1 hour. Remove from heat and let cool completely before serving. Cover and refrigerate for up to 1 week.

Reviews Add a comment