Green-Tomato Chutney
Updated November 4, 2025
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound green tomatoes, chopped
½ medium white onion, chopped
½ cup golden raisins
1 cup brown sugar
½ teaspoon freshly grated ginger
¼ teaspoon ground allspice
⅛ teaspoon freshly ground black pepper
1 teaspoon salt
¾ cup apple cider vinegar
Nutritional analysis per serving
58 grams carbs; 234 calories; 2 grams fiber; 527 milligrams sodium; 2 grams protein; 52 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Simmer all ingredients in a small covered saucepan for 30 minutes.
Private Notes
Comments
what happened to the steps *after* step 1?
I made this and did preserved in water bath; took suggestions and added a few things: 2 apples chopped, a couple of peaches and a few figs--all from garden--next time would add a cinnamon stick and a couple of cardamom pods for a bit more spice. Made 6 8 oz jars with a little leftover that we had with lunch today. Took longer than 30 minutes to cook down. Pretty in the jars--Christmas presents.
This turned out really well, although there were no raisins to be found in the house, so we cut up and used dried pears and dried apricots.
This turned out way better than I thought given the comments. I followed the recipe ingredients but substituted red raisins for the golden, as the coop did not have the golden raisins. But since the chutney ends up being a beautiful golden color, my next batch I will search around for the golden raisins. Ten minutes into cooking I added an apple that needed to be used and then ten minutes after that I added a peach also needing to be eaten. Those two adds were based on a comment. I was concerned at first about the liquid as it did seem a bit much. But after about 35 minutes it did thicken up nicely. I used an immersion blender for about 4-5 quick pulses just to break it all up a bit at the end of the cooking. The one thing I found a little unpleasant were “strands” of rolled up tomato skin. I ended up pulling all those out before canning. Next batch I will try to peel the green tomatoes before cooking.
This was tasty but way too watery! I would reduce the amount of vinegar.
delicious. How long is it safe to keep in the refrigerator?