About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
This Thanksgiving Green Tomato and Walnut Chutney offers a fresh, unexpected twist on the traditional cranberry relish. Bursting with tangy-sweet flavor and layered with spice, citrus, and texture, it’s the kind of inventive accompaniment that embodies the Chefs’ Choir(SM) spirit — taking familiar holiday flavors and reimagining them with a chef’s creativity. Serve it alongside roast turkey or your favorite savory dishes for a bright, flavorful counterpoint to the feast.
This makes a great change of pace from the classic cranberry relish!
Thanksgiving Green Tomato and Walnut Chutney
by Chef Saul Bolton
Ingredients
- 5 cups green tomatoes, cut into 1-inch pieces
- 1 cup onions, finely sliced
- 1 medium fresh jalapeño, sliced
- 1 cup cilantro, roughly chopped
- 1 cup walnut pieces
- 2 Tbsp whole coriander seeds
- 3 whole green cardamom pods
- 2 cups cider vinegar
- 2 cups light brown sugar
- 3 Tbsp grated fresh ginger (use a microplane)
- Zest and juice of 2 lemons (zest grated on a microplane and chopped)
- ½ cup golden raisins
Procedure
- Add tomatoes, onions, jalapeno, walnuts, coriander seeds, cardamom pods, raisins, vinegar, & sugar to a heavy bottomed sauce pan. Bring to a simmer over a low heat.
- Cook until thickened to your taste. Remove from the heat.
- Add the cilantro, lemon zest, & ginger. Stir. Season to taste with a pinch of salt and lemon juice. Cool. Serve cool or at room temp. Great with Roast Turkey!!
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
A little sweet, a little tart, and wonderfully unexpected — this Green Tomato & Cranberry Pie reimagines late-season produce in a holiday-ready dessert. The tang of green tomatoes pairs beautifully with the tart pop of cranberries, creating a filling that’s bright, balanced, and perfectly spiced. Serve it warm with ice cream, whipped cream, or a dollop of crème fraîche for a fresh twist on classic Thanksgiving flavors.
Green Tomato & Cranberry Pie
by Chef Saul Bolton
Ingredients
- 1½ cups sugar
- 5 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 3 cups thinly sliced green tomatoes (or green cherry tomatoes, halved)
- 1 cup dried cranberries
- 1 Tbsp unfiltered cider vinegar
- 1 Tbsp butter
Procedure
- In a bowl, combine the sugar, flour, cranberries, cinnamon and salt
- Add tomatoes and vinegar; toss to coat
- Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry; Trim, seal and crimp. Cut an X in the center of the top crust to allow steam to escape while cooking
- Bake at 350° for 45 minutes or until the crust is golden brown and the filling is tender. Let cool for 20 minutes before serving. Serve with your favorite ice cream or lightly sweetened whipped cream or crème fraiche
More Thanksgiving Recipes
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
This dish celebrates the beauty of the whole vegetable — root to leaf. Katchkie Spiced Roast Turnips and Tops brings out the earthy sweetness of roasted turnips balanced by the warmth of smoked paprika, honey, and cider vinegar. With tender greens, caramelized onions, and hearty garbanzos, it’s a vibrant, flavorful side that reflects the Chefs’ Choir(SM) spirit: creative, seasonal, and full of heart.
Katchkie Spiced Roast Turnips and Tops
by Chef Saul Bolton
Ingredients
- 8 tennis-ball-sized turnips with tops
(remove tops, wash, spin dry, and roughly chop; peel turnips and cut into 1-inch pieces) - 3 Tbsp coconut oil
- 3 Tbsp honey
- Sea salt, to taste
- Fennel seed, to taste
- 2 cups white onion, sliced
- 2 cloves garlic, sliced
- 2 cups canned garbanzo beans
- 1 tsp smoked paprika
- 2 Tbsp cider vinegar
Procedure
Toss turnips with 1 tbsp coconut oil & honey. Season with sea salt, Bake at 350F until tender and caramelized
Heat sautee pan. Add 2 tbsp coconut oil and garlic. Toast garlic until well browned. Add onions, fennel seed and cook until translucent.
To finish, add roasted turnips, turnip tops, & garbanzos to onion mixture. Season with cider vinegar, smoked paprika, and salt to taste. Serve warm as a side.
More Thanksgiving Recipes