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
- 3 pounds green tomatoes, finely chopped
- 1 large onion, finely chopped
- 3 lemons
- 4 cups white sugar
- 2 teaspoons peeled, minced ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
DAY 1: Zest 3 lemons. It’s OK to include the inside white part of the peel. Cut peel into thin ribbons and set aside for tomorrow. Juice the 3 lemons. In a large glass or stainless steel bowl, mix tomatoes, onions, sugar, and lemon juice. Cover and allow to macerate overnight.
DAY 2: Prepare canner, heat lids in hot water, sterilize and heat jars. In a large stainless steel pot, combine lemon peel and water to cover. On medium-high heat, bring to boil. Boil for 5 minutes, or until peel is softened. Drain liquid. Add tomato mixture to pot. Over medium-high heat, boil until mixture thickens, about 20 minutes. Remove from heat. Stir in ginger, ground cloves and cinnamon.
Fill jars with hot chutney, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if necessary. Wipe down rim of jar if necessary, put lid and ring on and tighten to fingertip-tight. Lower jars into canner, and be sure they’re completely covered by water. Bring to a boil and process for 20 minutes. Remove lid and wait 5 minutes, then remove jars and allow to sit undisturbed until cool.