Green Tomato Chutney

I grew beautiful Purple Russian tomatoes this summer and was fortunate to have a nice bounty. Not so fortunate – now that the weather is cooling and rain is showing up – the tomatoes started splitting open. Time to cut down the bush and bring all of the tomatoes indoors to finish ripening. I made slow-roasted tomatoes with the first two batches of ripened tomatoes and decided to make a green tomato chutney with the rest of them. Tangy yet sweet, this chutney is delicious with just about any meat or fish.



2 pounds green tomatoes, chopped
1 large shallot, chopped
1 small red onion, chopped
1/2 cup dried mulberries (golden raisins would also work)
1/2 cup dried apricots, chopped
2 cups brown sugar
1 teaspoon ground or freshly grated ginger
1/2 teaspoon allspice
2 teaspoons sea salt
1-1/4 cup apple cider vinegar
Optional: substitute 1/4 cup balsamic vinegar for extra tang


Simmer all ingredients in a covered saucepan or skillet for 30 minutes. Remove lid and continue simmering another 15 minutes to cook down excess liquid. Remove from heat and let cool; excess moisture will continue to evaporate as the chutney cools.

Serve the chutney with:

  • roast chicken
  • duck breast
  • salmon
  • pork chops
  • fish tacos
  • burgers
  • grilled sausages or hot dogs

Tip: This makes more chutney than you can eat right away so the best way to preserve it is to spoon chutney into the wells of a muffin pan. Put muffin pan in the freezer. Once frozen, transfer chutney “muffins” into an airtight container. Pull out one or two “muffins” whenever you need chutney for a meal.

Purple Russian Tomatoes
Purple Russian Tomatoes


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