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Green Tomato Chutney

Green Tomato Chutney is a sweet and sour condiment that will have you savoring the last tastes of the growing season. Serve it as an addition to a cheese plate, enjoy baked into a meatloaf, or use it as a topping for grilled pork chops or a sandwich

Prep Time: 15 minutes

Cook Time: 50 minutes

Yield: 3-4 cups



  • 2 pounds firm green tomatoes, small diced
  • 2 pounds Asian pears, or sub firm pears or apples, small diced
  • 1 pound yellow onions, small diced
  • 2 1/4 cups red wine vinegar
  • 1 1/2 cups golden raisins
  • 1 1/2 cups golden raisins
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon chopped ginger
  • 2 cloves garlic, finely chopped


Chop the tomatoes, peel and chop the onions and peel core and chop the Asian pears.  Mix the tomatoes, Asian pears, and onions with half the red wine vinegar in a medium saucepan.  Bring the mixture to a boil and cook, stirring, over med heat for 20 minutes.

Add the remaining vinegar and the other ingredients and simmer over medium heat, stirring occasionally, until the chutney thickens, about 30 minutes. 

Ladle the chutney into warmed sterilized jars. Seal when cold and can.    

Rad Remix:

Pile the contents of a jar of Green Tomato Chutney on the top of a 3-pound pork tenderloin.  Bake for 40 to 50 minutes at 350 degrees Fahrenheit

Replace the barbecue sauce and catsup in meatloaf recipes with this delicious Green Tomato Chutney.