Anne Byrn’s Green Tomato and Apple Chutney

Southern Kitchen

Serves: Makes 4 half-pint jars

Hands On Time: 45 minutes

Total Time: 5 hours and 0 minutes


2 pounds green tomatoes, peeled and cut into 3/4-inch pieces

1 tablespoon kosher salt

8 ounces Honey Crisp apples, or other crisp eating apple, peeled, cored and cut into 1/2-inch pieces

1 cup thinly sliced red onion

3/4 cup red wine vinegar

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 serrano or jalapeño peppers, thinly sliced, seeds included

2 cloves garlic, minced

1 1/2 teaspoons finely grated fresh ginger

1 teaspoon mustard seeds

2 or 3 whole cloves

1/4 teaspoon freshly ground black pepper

Pinch nutmeg

1/2 cup raisins


In a colander, combine the tomatoes and the salt. Toss to coat well. Place the colander in the sink and let the tomatoes sit for 1 hour.

Rinse the salted tomatoes and drain well. Transfer to a large pot and stir in the apples, onion, vinegar, brown sugar, granulated sugar, peppers, garlic, ginger, mustard seeds, clove, pepper and nutmeg.

Place the pot over high heat and bring to a boil. Reduce the heat to low, cover, and let the mixture simmer until the tomatoes and apples are tender, 35 to 40 minutes. Stir in the raisins and continue to cook, uncovered and stirring occasionally, until the fruit is soft and the cooking juices have reduced and are syrupy, about 30 minutes.

Ladle the hot chutney into four sterilized half-pint jars. Seal the jars and let rest on the counter until cool. Refrigerate for up to 6 weeks.

About the recipe

This recipe originally appeared in Anne Byrn’s Taste of a Place column.