Green Tomato Chutney Recipe by Paula Deen

Level: Moderate

Time: 95 MINUTES

1 ratings
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  • 2 lbs green tomatoes
  • 2 lbs Granny Smith apples, peeled, cored and diced
  • 2 medium sweet onions, diced
  • 1 lemon, sliced and seeded
  • 1 orange, sliced and seeded
  • 1 clove garlic, minced
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries
  • 1 1/2 tablespoons mustard seed
  • 1/2 tablespoon ground red pepper
  • 1 tablespoon ground ginger
  • 1/2 tablespoon ground cinnamon
  • 2 cups apple cider vinegar
  • 1 1/2 lbs light brown sugar
  • 6 1 pint canning jars, with lids and bands


In a large Dutch oven, combine all ingredients. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Reduce heat to medium and cook, stirring occasionally, for one hour or until thickened. Remove from heat.


Sterilize jars, lids and bands just before using for 10 minutes in simmering water or the dishwasher. Remove one at a time when ready to fill.


While chutney is still hot, ladle into the hot sterilized jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal jars with lids and bands. Process in a boiling water bath for 10 minutes. Remove from water bath, and cool completely at room temperature. Makes 6 pints.

Green Tomato Chutney


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1 Review

Von 11/22/2015
If Paula makes i

If Paula makes it, you know it's going to be good.

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