Green Tomato Chutney, a delicious way to use up those green tomatoes left at the end of the tomato season. Made with green tomatoes, mixed dried fruit, apples and onions, this chutney is incredibly flavourful, with a lovely touch of warming spices, and a great balance of sweet and tangy ingredients. Serve it alongside cheese, crackers or cold meats, and you are in for a treat.
As a complete beginner when it comes to making chutneys, I must say I'm incredibly happy with this recipe, it's absolutely delicious. I have never been a great fan of chutneys, probably because a lot of store-bought ones contain cumin, which I rather dislike in anything else that's not a curry.
I have never understood the need to just add cumin to everything and anything, it's quite a strong spice that overpowers other ingredients so easily. In my opinion, it's hugely overused, and I really wish it wasn't!
This chutney uses spices like ground ginger and mixed spice, which add just the right amount of warmth and flavour, and they work beautifully well with the other ingredients. The combination of sweet and tangy ingredients is what really makes this chutney stand out, and as long as there is a balance between them, you get the best result.
This is a straightforward recipe, with no overnight salting or unnecessary preparation, and it's as good as can be.
You can serve this chutney alongside your cheeseboard throughout the festive season. I have this lovely recipe of savoury oat biscuits, which pairs beautifully with any cheese, fruit or cold meats.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- green tomatoes - use firm, unripe tomatoes that have a tangy flavour and keep their shape well as they cook. Ripe tomatoes would simply not work the same way
- onions - I used regular yellow onions, and it might seem like there's a lot of onions used, but they work really well with the other ingredients
- apples - use any variety of apples you have around, you don't need to buy anything in particular
- vinegar - I used distilled mal vinegar with 5% acidity, which is the standard strength used in preserving various dishes
- light brown sugar - adds a touch of caramelisation and sweetness, which contrasts beautifully with the acidity of the vinegar
- dried mixed fruit - add texture and extra sweetness
- ground ginger & mixed spice - add warmth and flavour
- salt - balances out the sweet/tangy flavours
Step-by-step photos and instructions
- chop the green tomatoes in small pieces and add them to a large pot
- peel and chop the onions and apples and add them to the green tomatoes together with the rest of the ingredients
- mix all the ingredients well
- bring the pot to a gentle boil over a medium heat, and leave it to simmer for 1.5 to 2 hours, until the mixture is thick and glossy, with no liquid pooling around the edges
- sterilise 5 small jars, then pour the hot chutney in, making sure to seal the lids really well
- bring a large pot of water to a boil, and carefully submerge the jars in water - you can use a rack at the bottom of the pan, or a kitchen towel, that's just to ensure the jars do not touch the bottom of the pot. Make sure the jars don't touch each other either
- Leave them to boil for 10 minutes, then carefully remove them from the water and allow them to cool down completely before storing them. You can refrigerate, if you are planning to consume them quickly, or store them in a dry cupboard.
Expert tips
Chop the tomatoes, onions and apples into small, similar-sized pieces, so they can cook evenly, while giving the chutney a nice texture, isn't not supposed to be smooth.
The chutney needs time to soften and reduce the liquid properly, and the cooking time is only approximately. Mine took 2 hours, but it all depends on the type of tomatoes uses, some have a higher water content than others.
Stir regularly to prevent the chutney from sticking to the bottom of the pan, if necessary, lower the temperature, even if that increases the cooking time.
The vinegar might seem overpowering as it's cooking, but once the chutney cools down and the flavours have time to meld, the chutney will taste absolutely delicious. The flavours do mature later on, provided that the chutney has been stored correctly.
For long-term storage, it is very important to sterilise the jars well and can them properly. Avoid metal lids, plastic coated lids are much better, as metal can react with the acidity of the chutney.
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Easy Green Tomato Chutney Recipe
Video
Ingredients
- 1.5 kg green tomatoes (3.3 lb)
- 4 large onions (400 g, 13 oz)
- 4 apples (400 g, 13 oz)
- 150 g mixed dried fruit (5 oz)
- 450 ml distilled mal vinegar with 5% acidity (15.2 floz)
- 1 teaspoon salt
- 300 g light brown sugar (10 oz)
- 1 teaspoon mixed spice
- 1 ½ teaspoon ground ginger
Instructions
- Chop the green tomatoes into small pieces and add them to a large pot.
- Peel and chop the onions and apples in similar-sized pieces, and add them to the pot together with the rest of the ingredients.
- Mix well with a wooden spoon.
- Cook the mixture over a medium heat until it's thick and glossy, with no liquid pooling around; mien took 2 hours to cook.
- Wash 5 small jars with soapy water, and dry well.
- Transfer the jars and lids onto a tray, and place them into the oven at 140 degrees Celsius (240 Fahrenheit) for 10 minutes.
- Carefully pour the hot chutney into the warm jars, and seal really well.
- For canning, place a rack or a kitchen towel at the bottom of a large pot, and place the jars in, making sure the jars do not touch each other.
- Fill the pot with hot water, and bring it to a boil, then leave to boil for 10 minutes.
- Remove the pot from the heat, and carefully remove the jars, then allow them to cool down completely before storing in a dry, dark cupboard.
Notes
- The chutney needs time to soften and reduce the liquid properly, and the cooking time is only approximately. Mine took 2 hours, but it all depends on the type of tomatoes uses, some have a higher water content than others, so the chutney can cook quicker or slower.
- Stir regularly to prevent the chutney from sticking to the bottom of the pan, if necessary, lower the temperature, even if that increases the cooking time.
- The vinegar might seem overpowering as it's cooking, but once the chutney cools down and the flavours have time to meld, the chutney will taste absolutely delicious. The flavours do mature later on, provided that the chutney has been stored correctly.
- For long-term storage, it is very important to sterilise the jars well and can them properly. Avoid metal lids, plastic coated lids are much better, as metal can react with the acidity of the chutney.
Nutrition
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