This green tomato and apple chutney recipe is the perfect way to use up an abundance of green tomatoes before the frost sets in. The tart flavor of green tomatoes mixes with apples and spices to make an intriguing chutney . Chutney is from the East Indian word chatni, which is a spicy condiment containing fruit, vinegar, sugar, and spices.
It's unusual to cook something uncovered in the slow cooker, but it is essential for this chutney. Keeping the cover off allows the liquid to evaporate during cooking. Try Tomato Apple Chutney as a spread on top of softened cream cheese. Serve with crackers. Wear disposable gloves when cutting hot peppers; the oils can burn skin.
So next time you are looking for a healthy vegetable chutney, try this simple, flavorful green tomato chutney recipe: Vegan, Low carb, and Keto Friendly. I learned this green tomato chutney from my mom, and it is a North Karnataka version.
The timing can vary depending on the water content of the tomatoes. Remove the bay leaves before potting the hot chutney into hot, sterilised jars. Wash jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry.