Green Tomato Chutney

This vibrant chutney is a breeze to make and a perfect way to use unripe end-of-season tomatoes.

Green tomatoes are naturally a little bit sweet and a tad tart, so our recipe plays off these flavors. 

Total Time:
Level: Easy
Yield: two 1-cup jars


  • 2 ¼ pounds green tomatoes, cored and cut into 1-inch pieces
  • ¾ c. sugar
  • ¾ c. distilled white vinegar
  • 1 tsp. coarsely cracked coriander seeds
  • 1 tsp. salt
  • ¼ tsp. red pepper flakes
  • 2 tsp. bottled lemon juice


  1. Bring tomatoes, sugar, vinegar, coriander, salt, and pepper flakes to boil in large pot over medium-high heat.
  2. Reduce heat to medium-low and simmer vigorously, stirring occasionally, until mixture thickens to jam-like consistency and rubber spatula leaves trail when dragged across bottom of pot, about 1 hour.
  3. Off heat, stir in lemon juice. Let chutney cool slightly.
  4. Using funnel and spoon, portion chutney into two 1-cup jars, then let cool to room temperature. Cover, refrigerate, and serve.

Chutney can be refrigerated for up to 5 months; flavor will mellow over time.

Recipe republished from Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More by the editors of America's Test Kitchen.

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