Green Tomato Chutney

Every year before I turn over my garden, I have green tomatoes that I cannot fathom to throw out.  This year was no exception and I ended up with around 2 pounds of green cherry sized tomatoes at my final harvest.  Normally, I make fried green tomatoes and then pickle the rest with some hot peppers.  But, the size of the tomatoes made frying them a bit challenging and 2 lbs of pickled green tomatoes would take me 10 years to eat.  I also was NOT a fan of the green tomato salsa I made last year.  FYI…green tomatoes are NOTHING like tomatillos.

Low and behold, the power of social media saved me.  One of my friends posted a photo of green tomato chutney.  Intrigued, I decided to give it a while.

This recipe is an adaptation from the recipe from Food in Jars.  I made a few modification, but give all credit to Food in Jars for this delicious chutney.  It is sweet and tangy and spicy.  It takes a bit like fall with all the spices.

• 6 cups chopped green tomatoes
• 1 small chopped onion
• 1 cup white vinegar
• 2 cups brown sugar
• 2 teaspoons fresh ground ginger
• 1/2 teaspoon whole cloves
• 2 cinnamon sticks
• 2 star anise pieces
• 1/2 tsp ground allspice
• 1/2 teaspoon red chili flakes (use less for a more mild chutney)
• 1 teaspoon sea salt  or kosher salt 

1. Combine tomatoes, onion, vinegar and sugar in a pot over medium heat. Add the ginger, cloves, cinnamon sticks, star anise, allspice and red chili flakes.
2. Cook over low heat for 1 to 1 1/2 hours, stirring frequently to prevent scorching. Add salt at the very end of cooking.
3. When chutney has reduced by more than half, turn off heat. Use tongs to remove cinnamon sticks, cloves and star anise bits. Fill jars, wipe rims, apply lids and screw on rings. Process in a boiling water for 10 minutes.
4. Eat on things like sandwiches, crackers with cream cheese or top goat cheese with chutney as an appetizer.