Fruit and Green Tomato Chutney

It’s that time of year again — there are still some ripe red tomatoes, lots of basil and a couple of eggplants in my garden, but mostly green tomatoes, (mostly still-green cherry tomatoes). They’ll ripen if I keep them on the vine but frankly, I have had so much success in the past using them for chutney, that that’s what I’ve been doing.

This chutney lasts for months in the fridge. I always make a few jars of it. We love it with any kind of meat and also roasted or grilled chicken. Think of this as a good relish that pairs well with your Thanksgiving turkey.

It’s a good gift too, for the chutney lovers in your life.

FRUIT AND GREEN TOMATO CHUTNEY 

  • 6 apples or pears, peeled, cored and chopped

  • 2 pounds green tomatoes, chopped

  • 2 medium onions, peeled and chopped

  • 2 small chili peppers such as serrano, deseeded and chopped

  • 1 large clove garlic, chopped

  • 2-1/2 cups chopped dried fruit (such as figs, dates, apricots, pears, raisins)

  • 1/2 cup crystallized ginger

  • 3 cups any kind of fruit vinegar

  • 1/4 cup Balsamic vinegar

  • 2 cups sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ground cloves

  • 2 teaspoons kosher salt

  • 2 teaspoon mustard seeds

Place the fresh fruit, tomatoes, onions, chili peppers, garlic, dried fruit, crystallized ginger, cider vinegar, Balsamic vinegar, sugar, cinnamon, cloves, kosher salt and mustard seed in a large saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and cook for 2 to 2-1/2 hours or until very thick.  

Makes about 6 cups