This is a good use for end-of-season green tomatoes, and this chutney just might go well on a hamburger.

Martha Stewart Living, November 1998


Recipe Summary

Makes 6 half-pint jars


Ingredient Checklist


Instructions Checklist
  • Place a large stockpot of water over high heat, and bring to a boil. Cut a 1-foot square of cheesecloth. Place mint in center, and form a bundle; secure with kitchen twine, and set aside. Prepare an ice bath, and set aside.

  • Remove core at stem end of each tomato, and cut an "X" in the skin at the other end. Drop tomatoes in boiling water, 3 at a time, and cook until skins begin to loosen or crack, about 8 minutes. Plunge into ice bath. Using a paring knife, peel off skin and discard. Repeat with remaining tomatoes. Cut tomatoes into 3/4-inch chunks, and set aside.

  • Combine onions, vinegar, mint bundle, sugar, salt, raisins, and 1 cup water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring to a boil.

  • Add tomatoes, and reduce to a simmer. Cook, stirring frequently, until the tomatoes are tender, about 1 hour.

  • Increase heat to high, and continue cooking, stirring frequently, until almost all liquid has been absorbed, about 5 minutes. Remove pan from heat, and discard the mint bundle.

  • Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, up to 4 weeks.

Cook's Notes

For the most mint flavor, press on the mint bundle with the back of a spoon while stirring.