Make green tomato chutney with your unripened fruits. It can be served with cheese, bread, and other pickled vegetables
If you grow your own tomatoes, you probably know what it’s like to have a mountain of green fruit at the end of the season. This year I’m looking at an entire greenhouse full. I’ll take some of them indoors to ripen but honestly, they’re delicious if you feel adventurous enough to cook them. I’ve had fried green tomatoes, green tomato pasta sauce, and green tomato ketchup before.
There’s more than a few recipes out there but one of the easiest and tasty is chutney. Those across the pond might have an image of mango chutney in their mind. This is a different flavor but used in much the same way — as a condiment. The flavor might remind you of sharp relish, but they’re a little different. Chutneys are made with fruit whereas relishes with veg. Are tomatoes a fruit? Let the debate begin.
If I were to describe the flavor of green tomato chutney it would be sweet and sour with a touch of heat. It pairs well with cheese, bread, cured meats, and other preserves and is pretty much a British allotment preserve staple. It’s easy to make too, and the chutney is good for up to a year.
Green Tomato Chutney Recipe
- Stainless steel pan
- Clean and sterilized jars
- 500 g Green Tomatoes 1lb or about 3 cups, skinning is optional
- 500 g Red Onions 1lb or about 3 cups
- 75 g Raisins 2.6oz or about 1/2 cup
- 2 Garlic cloves
- 1/8 tsp Cayenne pepper
- 1/8 tsp Black pepper
- 1 tsp Sea salt
- 250 g Brown sugar 3/4 cup
- 500 ml Malt Vinegar 16fl oz or about two cups
- Prepare the vegetables. Chop the tomatoes, onions, and raisins roughly and mince the garlic.
- Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to low and then simmer uncovered for an hour. Keep an eye on it and stir occasionally.
- The chutney will turn brown and will have reduced down within that hour's cooking time. It will smell really good too.
- Spoon the chutney into warm, sterilized jars and seal with lids. It's common in the UK to reuse supermarket jars for this preserve. If you'd prefer you could also use purpose made canning and preserving jars. There is no need to water bath chutneys.
- Label the jars when cool and store in a dark cupboard. Refrigerate the jars once opened and try to use it within a year.