Green tomato chutney is the go-to for end of season fruit here. It doesn't need canning.

@floraluk2 Recipe? I have been looking online - many variations of chutney recipes. Thanks

No favourite recipe. Any one would do as chutney is very forgiving. This would be as good as any. https://www.riverford.co.uk/recipes/green-tomato-chutney

I've also made green tomato marmalade. https://www.allotment-garden.org/recipe/1778/green-tomato-marmalade-recipe/

Someone posted this recipe here a few years back.... I tried the dill & garlic version (I use fresh dill) and love it, so have stuck with it every year. :)

4 Ways to Pickled Green Tomatoes

Makes 1 quart

Ingredients

1 pound green slicing tomatoes (or 1 1/2 pounds green cherry tomatoes)

For the Brine
1 cup white distilled vinegar (5% acidity)
1 cup water

1 tablespoon kosher salt

Fill a hot, clean quart jar with the pickling spice mix of your choice. Cut larger tomatoes into 1/2" slices, cut cherry/grape tomatoes in half. Pack the jar tightly with the tomatoes. Pour hot brine over, remove air bubbles, wipe rim, seal, and process 15 min in BWB.

Basic Pickling Spice Mix

1 teaspoon yellow mustard seeds

1 teaspoon celery seeds

1 teaspoon coriander seeds

1/2 teaspoon black peppercorns

1/2 teaspoon whole allspice

Dilly Garlicky Pickling Spice Mix

2 teaspoons dill seeds
1 teaspoon black peppercorns
1 bay leaf

4 garlic cloves, peeled

Hot ‘n Spicy Pickling Spice Mix
1 teaspoon black peppercorns
1 teaspoon Szechuan peppercorns
1 teaspoon brown mustard seeds
1/2 teaspoon coriander seeds

1/2 teaspoon red pepper flakes

Curried Pickling Spice Mix
1/4 cup packed brown sugar
1 teaspoon curry powder
1/4 teaspoon cumin seeds
1/4 teaspoon whole allspice
3/4 inch fresh ginger, sliced into thin coins

Not a recipe, but I had very good luck picking the green tomatoes and storing. almost all ripened with no rotting.

I used the shallow cardboard open top boxes that dog food cans come in, but any cardboard will work. Pick and put one layer deep. Store in basement or garage. Check often and remove as they start to ripen.

Yes - it's been pointed out here and elsewhere that those green tomatoes will eventually turn red if left long enough.

That said, I've shared this before; when I've had a lot of green tomatoes to use up, I'd make a chunky saute using chopped green tomatoes, onions, Italian bulk sausage, garlic, S&P, and lots of fresh parsley - served over pasta.

I'd also add chopped green tomatoes when making arroz con pollo.