Frosty nights have arrived here in New York’s Hudson Valley. Sadly, this means the end of tender plants including tomatoes.

If you’re able to salvage some green tomatoes from your vines in time (or if your favorite farmer’s market or your CSA has some), this heavily spiced chutney is a great way to put them to use.

This chutney is excellent with any Indian dish as well as on sandwiches or wraps (I like it with organic turkey); it’s also delicious atop scrambled eggs. If you don’t seed the jalapeños, it ends up quite fiery: feel free to seed them if that’s not your “thing”.

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This Green Tomato Chutney is my entry for Weekend Herb Blogging #255. This week’s host is Prof. Kitty of The Cabinet of Professor Kitty. WHB is managed by Haalo…please see this post for more information!


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    Tweets that mention Green Tomato Chutney | Healthy Green Kitchen -- — October 13, 2010 @ 5:24 pm

    […] This post was mentioned on Twitter by SOFT, Winnie Abramson. Winnie Abramson said: Somehow, while I was having 3 conversations on twitter, I wrote a post. This recipe for green tomato chutney is awesome! […]

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    Monet — October 13, 2010 @ 10:47 pm

    You are talented. I would have no idea how to make this chutney look beautiful…but your photographs are just stunning! I want to print off these photos to hang on my fridge. And yes, the recipe sounds delicious too!

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    Lynda - TasteFood — October 14, 2010 @ 8:18 am

    I have been looking for a good green tomato chutney recipe. Presently we are experiencing a heat wave in the Bay area, so can still enjoy our tomatoes on the vine. But I would happily trade that in for a proper New England autumn!

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    healthy mamma — October 14, 2010 @ 3:11 pm

    This looks wonderful! I’ve thought about making green tomatoe chutney bofore, but didn’t know if we’d like it. I’ll have to give your recipe a try, it sounds so perfect. Thanks for the serving ideas too!

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    Trish — October 15, 2010 @ 10:23 am

    I love having chutney when I dine out when have never made it at home so this is perfect. Bookmarking now. Your green tomatoes are lovely.

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    Amy — October 17, 2010 @ 6:35 am

    This looks like a great way for me to use up some of the green tomatoes we have left on our plants before it gets too cold. Thank you!

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    Simona — October 17, 2010 @ 9:40 pm

    Lovely photos! And a very interesting recipe.

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    chriesi — October 18, 2010 @ 6:49 am

    Sounds great!

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    Oui, Chef — October 18, 2010 @ 5:09 pm

    Made some of this 2 nights ago with the remnants of my tomato plants, it is FANTASTIC! Served it with a pork tenderloin, and am hoping I can find some more green tomatoes at my local market so that I can make enough to can for the winter. Thanks for the great recipe! – S

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    Winnie — October 18, 2010 @ 7:00 pm

    I’m so happy you tried it! I think it’s pretty fantastic, too…the spices are amazing.

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    Pickled Green Tomato Recipe | Michael Ruhlman — October 29, 2010 @ 10:53 am

    […] Green Tomato Chutney from Healthy Green Kitchen […]

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    lala — November 3, 2010 @ 4:48 pm

    Would you have to make any modifications to can this. How long would processing time be?

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    Winnie — November 3, 2010 @ 4:51 pm

    I really don’t know about canning this- not sure if there’s enough acid/sugar to do that safely here.