The end of the garden for the season seems like it is close at hand, especially the tomatoes. We still have half a billion smallish green heirloom tomatoes on the vine, of about 5 different varieties.
What can I do with them? Chutney intrigues me (and I am willing to try my hand at canning it), but what else can I make?
I’ve had green tomato pickles, green tomato chow chow, and green tomato relish or piccalilli. They are all variations on a theme, google for a few recipes to look at.
Pickling them would seem the obvious option to me. (I lurves me some pickled green tomatoes.) ETA: Or any of Cub Mistress’s relish-type suggestions.
One word. Paintball gun.
I absolutely adore green tomato relish, so that’s my vote.
Pickle them of course!
Green tomato pasta sauce isn’t bad either.
Green tomato chocolate cake!! Trust me … no one will know there are green tomatoes in there … it is yum!!
(I had the same issue at the end of tomato season … I’m never going to eat that much chutney in my life … but pureeing them and putting it in chocolate cake was amazing!)
If you have a crock and some patience, pickled green tomatoes are delicious. If you still have a pepper or two in the garden, you can throw those in the crock too and your pickles will have a little bite. The best pickled green tomatoes that I’ve ever had require nothing but a crock, some pickling salt, and some fennel seed (along with the tomatoes).
We’ve always allowed one corner of our garden to self reseed tomatoes and it’s amazing how nice that corner is every year. In the spring we thin out all but the nicest looking plants and let things go from there.
So, one answer is to do nothing.
Don’t they turn red if you wait long enough? Like bananas turn black?
Find a chili verde recipe you like that uses tomatillos. Substitute the green tomatoes for thetomatillos.
https://www.google.com/search?q=chili+verde+recipe&ie=utf-8&oe=utf-8
I think they have to be fully mature and not yet ripe, but yeah, they’ll eventually ripen.
This likely wouldn’t work so well in your location unless you have a root cellar to keep them from freezing, but folks around here wrap them individually in newspaper and store them in crates in a shed to pull from later and let ripen on the window sill.
If that’s not an option, if you’re interested in a pickle relish called Last of the Garden, when I get home, I’ll pull out Grandma’s recipe. 
Not all green tomatoes will ripen.
Look at the bottom of the tomato, if there is a small white “star” at the blossom end, it will ripen. If not, pickle or fry it.
The easiest and best thing I’ve made is salsa. If you have a meat grinder you can make enough salsa for a case of pint jars in about 15 minutes. The first time I tried it, it came out good but didn’t have much depth of flavor. I added a little tomato paste and it’s some of the best salsa I’ve ever had.
For something a little different, try Green Tomato Mincemeat. It’s suitable for canning and is better with a little aging. It makes a lovely pie or tart filling.
This.
I know green tomatoes are not the same as tomatillos, but I have substituted them very successfully when in the same position as the OP. They make really good salsa, enchilada sauce , etc.
Thanks guys - I will have to review and ponder (and possibly find some small canning jars).