I finally pulled out the last tomato plants at one of the gardens that I work at this week. October was surprisingly lovely, weather-wise, here in Seattle. The temperature is finally dropping for good and all I am left with is one last tomato canning project for the year. With the cool and slow summer, all of the gardeners I know were left with pounds and pounds of green tomatoes. Some were carefully boxed and left in a dark place to ripen slowly over the next month and most were turned into this delicious chutney.
This is a my favorite way to use up lots of green tomatoes. Tomatoes combine quite well with warming spices, such as the ginger, mace, and cloves that I used here. Green tomato chutney is my current favorite sandwich condiment, especially on sweet potato, soft goat cheese, and arugula sandwiches. If you happen to have some roasted pork, I imagine that it would pair quite nicely. My other suggestion is to use it as part of a cheese platter, as its sweetness and acidity pair well with anything creamy and smooth. I also include golden raisins and chopped walnuts in the chutney for some bursts of sweetness and texture.
Green Tomato Chutney with Golden Raisins and Walnuts
6 cups chopped green tomatoes
1 medium-large onion, diced
1 cup white or apple cider vinegar
1 1/4 cup brown sugar
2 tsp ground ginger (or maybe up to 1 tbsp of grated fresh ginger)
1/4 tsp ground nutmeg
1/4 tsp ground mace
1/2 tsp ground cloves
1 big pinch of crushed red pepper flakes
1 cinnamon stick
1/2- 3/4 cup golden raisins
1/2- 3/4 cup chopped walnuts
1 1/2 – 2 tsp salt (kosher)
In a large pot or dutch oven, combine green tomatoes, onion, vinegar, brown sugar, and spices. Bring to a boil and turn down the heat to low. Simmer until thick, stirring frequently to prevent scorching. About halfway through, add the raisins. Total cooking time for me was about 1 hour for a batch this big. When the chutney is almost done, add the walnuts. When it is finished, stir in the salt and remove the cinnamon stick. Taste for seasoning. If canning, ladle into hot, sterilized jars and process in water bath for 10 minutes. I am not sure how long it will keep in the fridge after you open a jar, but I am guessing maybe 2 weeks?