active time 20 min, up to 30 hours in slow cooker
makes 5-6 8-oz jars
Take green tomatoes, add onion, vinegar, sugar, and warm spices, and cook down until it's almost jammy, and you'll get a splendid chutney. This is good with cheeses, egg dishes, and roasted or grilled meats.
  • 8 cups chopped green tomatoes
  • 1½ cups chopped onion
  • 1⅓ cup white vinegar
  • 2 cups brown sugar
  • 1 scant tablespoon ground ginger
  • 1 scant teaspoon whole cloves
  • 4 cinnamon sticks
  • 4 pieces star anise
  • ½ teaspoon dried red chili flakes

This chutney version originates with a recipe in Marisa McClellan’s wonderful blog Food in Jars. 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.


load the crockpot and go

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.


can in a waterbath when complete

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.


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