Green Tomato Chutney

Green Tomato Chutney

⏱️ Prep: 15 minutes | Cook: 45 minutes | Total: 1 hour minutes 👥 About 2 cups (two half-pint jars) servings 📁 Condiment

A thick, tangy chutney that makes every cheese on the Hub better and turns leftover green tomatoes into something you'll put on everything. Keeps for weeks in the fridge, or water-bath can it for the winter.

Ingredients

  • 2 lbs green cherry tomatoes, halved (about 2 pints)
  • 1 medium yellow onion, finely diced
  • 3/4 cup apple cider vinegar
  • 1/2 cup brown sugar, packed
  • 2 tablespoons fresh ginger, grated (or 1 teaspoon ground)
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon olive oil

Instructions

  1. Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the mustard seeds and let them pop, about 30 seconds.
  2. Add the onion and cook until soft and translucent, 5–7 minutes. Add the garlic and ginger and cook for 1 minute more.
  3. Add the halved green cherry tomatoes, apple cider vinegar, brown sugar, red pepper flakes, salt, cinnamon, and cloves. Stir to combine.
  4. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 35–45 minutes, stirring occasionally, until the tomatoes have fully broken down and the chutney is thick enough to coat the back of a spoon.
  5. Taste and adjust — more vinegar for tartness, more sugar for sweetness, more red pepper for heat.
  6. Let cool completely before transferring to jars. Store in the refrigerator.

Keeps

Refrigerator: 3–4 weeks | Water-bath canned: 1 year

Serving Ideas

  • Spread on a cheese board alongside the Yoder Honey Chevre, Pueblo Jack, and MouCO ColoRouge — the tartness cuts through the richness of every one of them.
  • Spoon over the Snow Creek Ranch ground beef burgers straight off the grill.
  • Serve alongside the Bison NY Strip as a sharp, acidic counterpoint.
  • Stir into scrambled eggs with the Rome's chorizo for a breakfast worth getting up for.
  • Use as a condiment on sandwiches made with the Pochitos flour tortillas.

Tips

  • The chutney thickens more as it cools — don't over-reduce it in the pan.
  • For a smoother chutney, use an immersion blender after cooking. For a chunky version, leave it as-is.
  • Doubling the batch is worth doing when green tomatoes are in season — it freezes well in small portions.
  • A half-pint jar makes an excellent gift alongside a round of Yoder chevre.

Products Used

Green Cherry Tomatoes — End of Season (Sandy's Way Microfarm)

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