Posted on 29 August 2007 by

Recipe: Green Tomato Chutney


Recipe: Green Tomato Chutney - TomatoCasual.comBy Amelia Tucker

A chutney is a richly seasoned condiment from India.

Chutneys go well with meats, hot or cold dishes or a light supper of bread, chutney and cheeses.

The end of the season, green tomatoes make a delicious chutney that is simple but delicious. The jars are beautiful and make a wonderful gift for the upcoming holiday season too!

This recipe makes about 6 half pint jars. Please do not double recipe as unsatisfactory results may occur.

4 lbs green tomatoes
2 medium onions
1 and 1/2 green apples, peel and core
1 cup golden raisins
1 tsp salt
1/2 tsp ground red pepper-may add more if you want it hotter
1 tsp allspice
1 tsp curry-may increase to taste
1 cup brown sugar
2 cups cider vinegar

Coarsely chop first three ingredients
In a saucepan, add chopped tomatoes, apples and onion. Add all other ingredients, stir to mix well
Simmer for 45 minutes to 1 hour until chutney is thick, stirring to avoid burning

Ladle into jars leaving 1/4 inch headspace
Process 10 minutes in boiling water bath
Let set for 1 month minimum for flavor to develop


13 Responses to “Recipe: Green Tomato Chutney”

  1. James Says:

    Hey, great blog!

    Is there any particular time of year that you would say this would be a real treat?

    Growing up I used to love having fruit chutney’s in my sandwiches, my Grandma used to make THE BEST chutney, I wish that I still had the recipe!

    Will most certainly have to try this recipe one day:)

  2. AmeliaMT Says:

    Howdy! I make this in September or early October, when it is clear that I am not going to get any more garden season. I like to put it up while I am doing all of the fall cleanup(pickled veggies and such). Then it is great for Thanksgiving or to give as holiday gifts. Definitely a cold weather treat in my house.

    Hope this helps!


  3. James Says:

    So for Aussie it would just be the opposite, March, April’ish. Might have to give it a go then!:)

  4. Recipe: Green Tomato Chutney Says:

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  5. Jan Nixon Says:

    Green tomato, as all other chutneys, are best kept for at least two months for the flavour to really develop. Today, I have made 4 jars of curried apple chutney (using 50p worth of sad looking cooking apples)ready for a summer party in July. It will keep because of the vinegar content. I have some green tomato which is more than tweo years old – DELISH!

  6. Says:

    That’s great chutney advice. Like a fine wine, it’s good to know green tomato chutney improves with age. Good luck in enjoying your July summer party chutney.

  7. pauline dakin Says:

    made it meaney years ago and it was so nice we wanted to make it again but for got the recipes but thanks to this website we can make it again.

  8. Shibaguyz Says:

    Adding this to our list for sure!

  9. Julia Says:

    This sounds good, I’m getting excited!! Do I need to seed and peel the tomatoes??

  10. Jan Nixon Says:

    All fruit and vegetables for this chutney can be put ,in batches, into a food processor to form a pulp which saves on time and energy at the end.There is no need to peel or de-seed tomatoes when you do it this way.

  11. Amy Says:

    I never peel. When my tomatoes are green, they have underdeveloped seeds so I don’t worry about removing that part either.



  12. Sophie Says:

    Takes over 4 hours at above 1800 metres!

  13. Robert Miller Says:

    I am about to make the green tomatoo chutney recipe but due to the volume of tomatoes we have, it will be a lot of work to do in individual batches. Can you advise why you suggest not doubling the batch size? Thanks

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