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Green Tomato Chutney

Open a jar of this sweet and sour condiment when the cool weather sets in and its aroma will transport you back to late summer. Serve it as a condiment with a cheese plate, spread it on a sandwich, or use it as a topping for grilled pork chops or chicken.

  • Yield: Makes 1 1/2 quarts

Source: Martha Stewart Living, September 2003


  • 4 pounds green tomatoes (about 12 medium), diced
  • 2 yellow bell peppers, ribs and seeds removed, finely diced
  • 2 Vidalia or other sweet onions, finely diced
  • 1 cup golden raisins
  • 1 tablespoon mustard seeds
  • 1/4 teaspoon ground cayenne pepper
  • 2 cups packed light-brown sugar
  • Finely grated zest of 1 lemon
  • 2 sticks cinnamon (each 3 inches long)
  • 1/2 cup cider vinegar


  1. Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.

  2. Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.

  3. Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.

  4. Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.

Cook's Notes

Be sure to use firm green tomatoes that have not yet begun to turn red.

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