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Thanksgiving Green Tomato and Walnut Chutney


Thanksgiving Green Tomato and Walnut Chutney

 A great change of pace from the classic cranberry relish.



  • 5 cups Green Tomatoes, cut into 1-inch pieces
  • 1 cup Onions, finely sliced
  • 1 medium-size fresh Jalapeno, sliced
  • 1 cup Cilantro, rough 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 Grate Fresh Ginger (grated with microplane)
  • Zest and Juice of 2 lemons (zest grated on microplane and chopped)
  • 1/2 cup Golden Raisins

  1. 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.
  2. Cook until thickened to your taste. Remove from the heat.
  3. 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!!

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