Grape and Green-Tomato Chutney

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Preparation info

  • 2 pints

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds green tomatoes, sliced (about 2 tomatoes)
  • 4 tart apples
  • ⅔ cup chopped onions
  • 2¾ cups dark brown sugar
  • 2 cups cider vinegar
  • 1 cup seedless raisins
  • ½ teaspoon salt
  • ½ teaspoon crumbled dried red pepper
  • 1 tablespoon mustard seeds
  • 1 teaspoon dry mustard
  • 2 teaspoons ground ginger or 1 teaspoon finely chopped fresh gingerroot
  • 3 cups Thompson seedless grapes


  1. Put the tomato slices in a five-quart saucepan. Peel and dice the apples and add them to the tomatoes. Add the onions, sugar, vinegar, raisins and salt. Mix well. Cook over medium heat for about thirty minutes.

  2. Add the red pepper, mustard seeds, dry mustard, ginger and grapes to the hot mixture. Cook for about thirty minutes longer, or until mixture is thickened.

  3. Pack chutney into hot sterilized jars, preferably one-cup size. Seal at once.

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