It’s that time of year when gardeners will soon have to harvest what is left of the tomatoes on their vines.  Yes, do harvest those green ones and give this a try.

Green Tomato Chutney

• 2 1/2 pounds firm green tomatoes, about 6 cups diced
• 1 cup golden raisins
• 1 cup chopped onion
• 1 1/2 cups light brown sugar, firmly packed
• 1 teaspoon salt
• 1 1/4 cups cider vinegar
• 1 tablespoon mixed pickling spices
• 1 teaspoon chili powder
• 1 tablespoon chopped crystallized ginger

Preparation:

Trim the stem and blossom ends from tomatoes and cut into 3/4-inch dice (you should have about 6 cups). Combine all ingredients in a heavy kettle; bring to a boil. Reduce the heat and cook for about 1 hour, until thickened.
Spoon chutney into hot sterilized jars, leaving 1/4-inch head space; wipe jar rims. Cover at once with metal lids, and screw on bands. Process for 15 minutes in a boiling-water canner, or 20 minutes for altitudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.

Makes about 3 pints of green tomato chutney.