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Green Tomato Chutney Recipe

Green Tomato Chutney Recipe
    • Prep time:
    • Cooking time:
    • Total time:
  • Serves: 4-5 Jars

This Green Tomato Chutney Recipe is the perfect solution to make the most of unripe green tomatoes at the end of the summer. Delicious on everything from cheese and crackers, to burgers or a favourite cheese and chutney sandwich.

  • Vegetarian
  • Vegan

Ingredients

  • 1kg green tomatoes (unskinned)
  • 200g (brown) onions
  • 800g red onions
  • 150g raisins
  • 4 garlic cloves
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper
  • 2 tsp sea salt
  • 500g brown sugar
  • 1 litre malt vinegar

Equipment

  • Large stainless steel saucepan
  • 5 clean and sterilised jam jars with lids
  • A jam funnel. Not essential, but a nice to have
  • Adhesive labels

Method

A Green Tomato Chutney Recipe, that creates a rich, dark chutney with a sweet tang!

If you grow your own tomatoes, you’re probably familiar with the abundance of green ones that are sometimes left at the end of the summer. This year, thanks to the classic British summer, I had an entire greenhouse brimming with them. I brough some inside to ripen, but if you’re feeling adventurous in the kitchen, one of the best recipes to try is green tomato chutney.

How to Make Green Tomato Chutney

Stage 1

Prepare the vegetables. Chop the tomatoes (there is no need to skin them), onions, and raisins, and finely mince the garlic.

Chopped onions and chopped tomatoes in white dishes
The chopped onions and tomatoes before being cooked.

Stage 2

Place all ingredients into a stainless steel pan, adding the sugar and vinegar in last. Give everything a good stir while bringing to a boil. Lower the heat to a vigorous simmer and leave uncovered. Simmer this mix until it is nice and thick. Unlike jam, chutney doesn’t need constant attention, but you should still stir it occasionally to prevent sticking.

Depending on your stove’s heat, it can take between one to one and a half hours to finish.

The chutney is ready when it has reduced and thickened, appearing brown with no loose liquid for a few seconds after you draw a wooden spoon across the bottom of the pan.

The Green Tomato Chutney Recipe being cooked in a large saucepan

Stage 3

Ladle the chutney into the warm, sterilised jars, filling to within 6 mm of the top and seal tightly with the lids.

Label the jars once they have cooled and store them in a dark cupboard. Once opened, keep the jar in the refrigerator and try to use it within a year.

This Easy Green Tomato Chutney gets better with age. Leaving it in sealed jars for at least two weeks before sampling is definitely preferred. Leave for a couple of months if possible.

The Green Tomato Chutney being used on some cheese with crackers. All are on a wooden board with two jars of the chutney in the background.
This Green Tomato Chutney is perfect used on some cheese and crackers.

If you liked this Green Tomato Chutney Recipe, why not view some more recipes.

Notes

This Green Tomato Chutney is perfect on a cheese sandwich or as part of a traditional Ploughman’s lunch or with cheese and crackers.