I can't remember who & I can't even remember when, but I told someone on SE I'd give them my green tomato chutney recipe for that end-of-garden bonanza. Unfortunately, my senior moments have morphed into the Twilight Zone. My only recipe is a YELLOW tomato chutney from the Ball Blue Book of preserving - delicious but it ain't green. Sigh.

My apologies, but I did find this recipe & hope it will make small
amends for my nutsitude:
http://seattletimes.nwsource.com/html/foodwine/2013091437_ciscoerecipe07.html

Recipe: Lynne Vea's Zesty Green Tomato Chutney

Makes 3-4 cups

2 pounds green tomatoes, chopped
2 Honeycrisp, Pink Lady or Granny Smith apples, peeled and chopped
1 cup finely chopped Walla Walla onion
1/2 cup golden raisins
2 cups unrefined white sugar
1/2 cup white wine or cider vinegar
1 inch piece fresh ginger, peeled and minced
1 teaspoon sea salt
1 teaspoon freshly cracked pepper
1 stick cinnamon
3 or 4 allspice berries
1/2 jalapeno chili, diced (optional)

1. Use a food processor to chop the tomatoes and set aside. Repeat the process with the apples, set them aside. Chop the onion and set it aside.

2. Place all of the ingredients in a large heavy-bottomed pot and cook over medium heat, stirring occasionally, until it reaches a jam-like consistency (about 1 hour.) As it begins to thicken, reduce the heat to low and stir more frequently to prevent sticking or scorching.

3. Store the chutney covered in the refrigerator and use within three weeks.

From PCC Natural Markets chef Lynne Vea