Green Tomato Chutney Recipe

Try this easy recipe this fall with all those green stragglers leftover in your garden.

From Beyond Canning
Fall 2013

  • You will love this recipe so much that you may start harvesting your tomatoes early.
    Photo by Wendy Kiang-Spray

Main Article:
Beyond Canning

This recipe is a re-creation of a sweet chutney I had at a wonderful restaurant in the Low Country of South Carolina. It was served as a condiment on a black bean burger but would be just as delicious alongside any protein or cheese platter. I like a homegrown sun-ripened tomato, but one taste of this chutney and I decided to put tomato plants in just for the green ones. If you don’t like the trio of ginger, clove and cinnamon, leave them out for a simple, sweet condiment that will go with anything.

Green Tomato Chutney Recipe

Become a Preferred Subscriber and start enjoying the benefits today!

Fall in love with the flavor, versatility, and beauty of Mother Earth Gardener

Mother Earth GardenerDelight your taste buds, mind and eyes with beautiful photos and inspirational techniques on everything you need to know to grow, preserve and cook your own heirloom fruits and vegetables. You won’t want to miss the stories about plants passed down from generation to generation.

Don’t miss a single issue of Mother Earth Gardener. Published by the editors of MOTHER EARTH NEWS, Mother Earth Gardener provides decades of organic gardening experience from the most trusted voices in the field. Join today and save off the newsstand price! Get one year (4 issues) for only $24.95! (USA only)

Facebook Pinterest Instagram YouTube