My sister gave me some green tomatoes from her garden, determined to thwart the thieving deer.
In searching my files for a tried and true recipe for green tomato mincemeat, I happened upon one for green tomato chutney. This recipe card was written in the unmistakable hand of my old friend Holly, someone I haven't seen in many years but think of frequently. This chutney is dark and savoury, and may remind some of Branston Pickle.
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Green tomatoes, saved from the maws of Lanark County deer. |
- 3 pounds green tomatoes, chopped
- 1.5 pounds onions, chopped
- 1 pound apples, peeled and chopped
- 2 cups malt vinegar
- 1.5 pounds brown sugar
- 6 cloves
- 1 bay leaf
- 2 tbsp. mustard seed
- 1 tsp. black pepper
- 3/4 tsp. cayenne ( I left this out to no ill effect)
- 1/4 cup pickling salt
Instructions:
Chop the vegetables and cook in a heavy-bottomed pot for 1 hour with the vinegar. Add the remaining ingredients; cook for another 2 hours. Bottle in a sterilized jars ( as per previous instructions on this blog for strawberry and plum jam).