How a Dry Summer Turned My Tomatoes into Chutney Magic

I’ve been making this chutney for years, usually from the green tomatoes left over after a bumper crop. This year was different — thanks to a dry summer and Blossom End Rot, green tomatoes were my whole crop. It’s one of those lemonade-out-of-lemons situations, and I wasn’t about to let the season be a total loss. I’ve even taken cuttings from my tomato plants and restarted them in the greenhouse because one way or another, I intend to harvest nice, ripe red tomatoes before winter.

Blossom End Rot happens when plants can’t get enough consistent moisture to absorb calcium. Even if your soil is rich in nutrients, the fruit can still develop dark, sunken spots on the blossom end if watering is irregular. This year’s weather didn’t do my plants any favours, but it did push me back toward this chutney recipe — and honestly, it’s one of my favourite preserves.

This chutney is our holiday season go-to. It’s sweet, tangy, and a little spicy, with enough complexity to make everything from the simplest hotdog, to the fanciest cheese plate taste special. It also pairs beautifully with roasted meats, cutting through rich flavours associated with fall cooking and adding a bright contrast.

Adapted from Food In Jars by Marisa McClellan, it’s an easy simmer-and-can recipe that turns a disappointing harvest into something worth celebrating.

Ingredients

 

(for 5 lbs chopped green tomatoes)

• 5 lbs green tomatoes, chopped

• 2. cups chopped red onion ( 1 large onion)

• 1 ⅔ cups apple cider vinegar (5% acidity) (~400 ml)

• 2 ½ cups dark brown sugar (~1 ¼ lbs)

• 3 ⅓ tsp ground ginger (~1.1 tbsp)

• 1 ⅔ tsp sea salt (~0.55 tbsp)

• 1 (scant) tsp ground cloves

• 5 whole cinnamon sticks, approx. 5" in length

• 5 whole star anise

• 1/4 cup crystallized ginger, minced

Instructions

1. Combine ingredients in a large heavy-bottom pot.

2. Bring to a boil over medium-high heat, then lower to a gentle simmer. Cook uncovered, stirring often, until thick and jammy (about 45–60 minutes).

3. Remove cinnamon sticks and star anise.

4. Ladle into hot jars, leaving ¼″ headspace. Remove air bubbles, wipe rims, and apply lids fingertip tight.

5. Process in a boiling water bath for 15 minutes (start timing once water returns to a boil).

6. Cool 12–24 hours, check seals, and store in a cool, dark place.

Yield: 3–4 pint (500 ml) jars. Best after a few weeks for flavors to meld.