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I’m still working to use up the half-bushel of green tomatoes stripped from one single row of dying vines at the farm. This recipe originates with Marisa McClellan’s splendid book Food in Jars (she also has a great blog, see the blogroll below on the right!)  I wanted to avoid the hour-and-a-half of stirring, while the mixture reduced, so I decided to try out a slightly different version in my crock-pot with a larger batch. It takes time, but it works, and was effortless. Thanks, Marisa!

  • 8 c chopped green tomatoes
  • 1 1/2 c chopped onion
  • 1 1/3 c white vinegar
  • 2 c brown sugar
  • scant Tbsp ground ginger
  • scant 1 tsp cloves
  • 4 cinnamon sticks
  • 4 pieces star anise
  • 1/2 tsp red chili flakes

Put the tomatoes, onions, vinegar, and sugar into a large crockpot, and stir to combine. Take cloves, and put them in a spice bag or tea ball; you’ll want to retrieve them later. Add them to the mixture in the crockpot along with the ginger, cinnamon sticks, star anise, and red chili flakes.

Cover and cook for an hour on HIGH, then prop the lid open (I rested mine on two chopsticks placed crosswise) and turn to LOW. Let the chutney cook until it has reduced at least by half, or if you prefer it thicker, to your desired state.

Mine took 24 hours to become a thick, dark brown jammy substance. When it’s to your liking, remove the cinnamon sticks, star-anise bits, and the cloves.

Fill suitably prepped jars, wipe rims, apply lids and bands. Process in boiling water bath for 10 minutes. My yield was 2 half-pint jars plus 5 4-oz jars: 36 oz of chutney by volume. 

It tastes terrific with bland things like turkey or poached chicken; excellent with a sharp cheese.