Easy green tomato chutney recipe with green tomatoes, red onions, malt vinegar, and spices. A delicious condiment that pairs well with cheese & cured meat #greentomatoes #preserving #canning #preservetheharvest
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Easy Green Tomato Chutney Recipe

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Make green tomato chutney with your unripened fruits. It can be served with cheese, bread, and other pickled vegetables or used as a marinade

If you grow your own tomatoes, you know what it’s like to have a mountain of green fruit at the end of summer. This year I’m looking at an entire greenhouse full and of several different varieties. I’ll take some indoors to ripen but honestly, they’re delicious if you feel adventurous enough to cook with them. I’ve tried fried green tomatoes, green tomato pasta sauce, and green tomato ketchup before. One of the best recipes though is green tomato chutney.

If I were to describe the flavor it would be sweet and sour, yet rich with a touch of heat. It pairs well with cheese, bread, and cured meats and is pretty much a British allotment preserve staple.

Easy green tomato chutney recipe with green tomatoes, red onions, malt vinegar, and spices. A delicious condiment that pairs well with cheese & cured meat #greentomatoes #preserving #canning #preservetheharvest
Preserve the last of the tomatoes in delicious and easy-to-make green tomato chutney

Making Green Tomato Chutney

Green tomato chutney is one of the simplest and quickest preserves you can make. You literally chop the ingredients up, put them in a pot and cook them together for an hour. It’s also a great way to use up green tomatoes at the end of the season. To make it you can use small tomatoes and large and it doesn’t matter if you mix and match tomato varieties.

Unlike other recipes, mine doesn’t use apples — it’s all about chunky pieces of onion and tomato. I also don’t bother with reducing the water content before cooking, since it evaporates off while boiling anyway. My recipe is versatile too. This year I made it with distilled white vinegar and a mix of white and brown sugars and it ended up just as delicious as ever.

Easy green tomato chutney recipe with green tomatoes, red onions, malt vinegar, and spices. A delicious condiment that pairs well with cheese & cured meat #greentomatoes #preserving #canning #preservetheharvest
Green tomato chutney is delicious served with bread and cheese
Easy green tomato chutney recipe with green tomatoes, red onions, malt vinegar, and spices. A delicious condiment that pairs well with cheese & cured meat #greentomatoes #preserving #canning #preservetheharvest

Green Tomato Chutney Recipe

lovelygreens
Easy green tomato chutney recipe with green tomatoes, red onions, malt vinegar, and spices. This is a delicious condiment that pairs well with cheese and bread and cured meats. You can make it in an hour and the jars last up to a year.
4.98 from 39 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Preserves
Cuisine British
Servings 5 Jars
Calories 35 kcal

Equipment

  • Stainless steel pan
  • Clean and sterilized jars

Ingredients
  

  • 1 Kg Green Tomatoes 2.2 lbs or about 6 cups / skinning is optional
  • 1 Kg Red Onions 2.2 lbs or about 6 cups
  • 150 g Raisins 5.2 oz or about 1 cup
  • 3 Garlic cloves
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Black pepper
  • 2 tsp Sea salt
  • 500 g Brown sugar 2½ cups
  • 1 Litre Malt Vinegar 32 fl oz or about 4¼ cups

Instructions
 

  • 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 at least an hour. Depending on batch size and your appliance's heat, it can take longer -- even up to three hours. Keep an eye on it and stir occasionally.
  • The chutney is ready when it's reduced down and appears thick and brown.
  • Spoon the chutney into warm, sterilized jars and seal with lids. It's common in the UK to reuse supermarket jars for this preserve and to simply finish with this step. However, it's better to use proper preserving jars and to water-bath the jars after they're filled*.
  • Water-bath the jars to ensure that they're fully sterilized. Fill a tall pan with water and place a rack at the bottom if you have one**. Bring to a boil then lower your jars in so that they're not touching and that there's at least an inch of water above. Bring back to a rolling boil and leave the jars in the boiling water for five minutes. Lift them out vertically (not tilted) with a jar lifter and set them on the counter to cool. The lids will seal as the chutney cools – you’ll hear a pop as the seal closes. It may take twelve or more hours for the seal to take.
  • Label the jars when cool and store in a dark cupboard. Refrigerate the jars once opened and try to use it within a year.

Notes

  • In Britain, it's not common for people to water-bath high-acid preserves like this green tomato chutney. That's because there's been no national body that gives advice on home preserving since WWII and folks have been using outdated advice that era. Food science has moved on since then and we now know that not water-bathing your preserves can lead to spoilage and potential sickness. Please water-bath your preserves and read more on the history of current British preserving here.
  • ** If you don't have a rack, you can also push a tea towel or bath towel to the bottom of the pan and set your jars on it. The idea is that you protect the bottoms of your jars from the direct heat of the hob/pan.

Nutrition

Serving: 1TbspCalories: 35kcalCarbohydrates: 9gFat: 0.1gFiber: 2g
Keyword chutney, green tomatoes, tomatoes
Tried this recipe?Let us know how it was!
Easy green tomato chutney recipe with green tomatoes, red onions, malt vinegar, and spices. A delicious condiment that pairs well with cheese & cured meat #greentomatoes #preserving #canning #preservetheharvest
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102 Comments

  1. Hello I have made Green Tomato Jam and am about to try Green Tomato Chutney, for the first time .I have never made Green Tomato Jam or Chutney before, The way I sterilise my Jars is in the oven I was them in Hot soapy water then rinse them ,then in the oven they go for about an hour on 150deg the lids get a good soaking in boiling water ,when the product is ready to go into the jars you take the jars out of the oven fill with them dry the lids with paper towel and seal the jars i have done this process for many years and have never had a problem ,as i don’t have a special preserving out fit thank yoiu for your chutney recipe I will try it today

  2. 5 stars
    Help! Made this today, sneaky taste test was delicious! However 3 out of 5 cans did not seal. I don’t have jar tongs so removed them from water bath awkwardly and some of them tipped sideways – this might be why? Anyway how do I rescue them!

  3. Good Morning

    I live in the US, Montana, by Yellowstone national park, maybe you’ve heard of it. Anyway, it’s -20 below zero Fahrenheit and I’m dying to make this recipe. We don’t have any green tomatoes. What should I do??? Help please. Good Day

  4. Turned out way too vinegary to eat. I used a combo of white and apple cider vinegar but otherwise followed the recipe. Can it be rescued?

    1. I think you have your answer as to why it’s too vinegary — different kinds of vinegar are finer in flavor than others. Probably no way to rescue your batch, but you could gift it to others who like a sharp vinegary pickle. Also, if you make the recipe again, stick with the malt vinegar or a lighter flavored vinegar such as white wine vinegar :)

  5. 5 stars
    I tried this recipe today and have just filled & water bathed 9 medium sized jars. It’s cooling now. Can’t wait to try it. All in all it was a very easy recipe to follow.

  6. 5 stars
    This recipe is just delicious! I used apple cider vinegar and apple instead of malt vinegar and raisins for a sweeter taste. I also added an extra 100ml of water just to reduce the acidness of vinegar and everything was cooked in 1.5h! Because we liked it so much and feel this is not going to last much longer, I didn’t go through the sterilize and sealing process. I just put it on a reused commercial jar, closed and kept it in the refrigerator. Thanks for sharing!

  7. 5 stars
    Ding Dong saved the day, green tom’s turned into lovely chutney really nice and the sterilising advice spot on, jars seal as tight as a bug in a rug. Make them hard to open but that’s a good thing. Thank you for giving advice on how to make use of this years failed crop.
    I think tom’s the world over seem to be green this year :(

  8. 5 stars
    Absolutely amazing took lot longer but omg it’s gorgeous only had enough own tomatoes to make half load. But I’ll defo be doing this next year

  9. 4 stars
    Mine turned out well, but is a little too sweet for my taste. Next time I’ll reduce the sugar content by about 1.5 cups and maybe use 0.5 cups of molasses instead. I might also use double strength pickling vinegar to reduce the amount of liquid by half so that it doesn’t take quite so long (3+ hours) to boil down.
    Otherwise, it’s a good way to use up green tomatoes. We get a tsunami of them in September in our short growing season here in Saskatchewan.

  10. 5 stars
    Absolutely delish. Love the simplicity of the recipe and the extra tips on storage, super tasty, made a great gift too for some friends.

  11. 5 stars
    Soooo sorry I didn’t read all the comments first! I would have added some of my excess runner beans to the recipe! It is boiling at the moment but only a small batch.

  12. Cooking time is very wrong! I have doubled this recipe and it’s been simmering away now for 8 hours! I don’t think it’s ever going to thicken. Very upset as I followed recipe very closely and it took me ages to prepare all the veg, along with some very painful onion cutting.

  13. Hi. Having a crack at this recipe as I have loads of green toms. The 2 litres of vinegar does not seem to be reducing much after 2 hours is simmering. I’ve used 2 kg of toms and 2kg of onions. Any suggestions please. Thanks, Greg.

  14. 5 stars
    Hi,
    Your comments regarding the lack of proper guidance regarding canning in the UK are correct and well advised, I think the more people who are encouraged to research it and understand the science the better. I have only just started canning (out of boredom during the lockdown, new found hobbies has been one of the few upsides)!
    I researched a lot before I started and was 100% convinced by the need to use the hot- bath method or a pressure canner or a steam oven – I have a Miele steam oven that comes with instruction for the correct canning process. I bought mason jars with 2 part lids and am convinced doing it properly is the safest method.
    I think it is not wise to continue to do it the way it’s always been done if the science tells us it’s wrong.
    I also wanted to gift some of my produce to friends & neighbours and would not have felt comfortable doing so if I had knowingly cut corners.

    Great recipe too 👍

  15. Quick question and I should preface this by saying I like a sour, vinegar taste. I tasted the chutney after it cooled down. I found it extremely sour however the overall taste was terrific. Can I reduce the vinegar in the recipe without interfering with the preservation of the chutney? And if so, what would you recommend. Also, I noticed at least one post that indicated they waited a month before they tried the chutney. Is waiting recommended?
    Thanks.

    1. Hi Terri, chutneys are a type of pickle, and have a lot of vinegar added (just like my dill pickle recipe). You could attempt to reduce the vinegar if you wish but I wouldn’t reduce it drastically. Also, there are different types of vinegar and some might be better suited for you. A more mellow vinegar that I’d recommend is white wine vinegar.

      1. Hi. Thanks for getting back. I was wondering if it was the type of vinegar as I don’t use malt vinegar generally. I’ll try it with the white wine vinegar. Look forward to doing another batch.

      2. Hello….I’m going to make your recipe this weekend for the first time as it m my seems to be delicious. I have all the ingredients but not malt vinegar.
        Can I use the same amount of balsamic vinegar?
        Thanks

        1. Oooh…I think you’d get a much different flavor with balsamic. I’m not sure it would be a good one so if you do try it out, I’d recommend only making a small batch to start :)

  16. 5 stars
    So this year everyone has an abundance of green toms so what to do. I researched a lot and liked the look of this recipe. My wife made 12 jars of this from our green toms and everyone and me who has tried it thinks it fantastic to date.

    1. Slow cookers rely on moisture staying inside the cooker and you place a lid on top to stop it from escaping. For this recipe, you’re trying to boil the excess moisture off. So no, a slow cooker probably wouldn’t work — and I’d definitely not recommend keeping one on overnight without a lid. That would be a recipe for disaster 😂

  17. 5 stars
    I, like many others in this comment section, have never made chutney before, but am giving this a go as I’m writing this. My kitchen smells divine!! The chutney looks amazing too already. I cannot wait to can this up. May have made waaay more than I thought, but had to use up all those green toms. Very happy so far. Thank you for this simple, and awesome recipe

  18. 5 stars
    Smelling great as it bubbles away. I substituted fresh chillies for cayenne pepper as I have a load of those too at end of summer. In uk I’ve made pickles and chutneys and jams and aside from sterilising the jars before filling never felt the need to water bath. I don’t refrigerate after opening either. And my preserves still last longer than store bought. Just use your senses. If it smells good it is generally. :-)

  19. 5 stars
    I added a teaspoonful of ground fenugreek which I thought worked well. Also great way to use runner beans this time of year – used 50-50 mix chopped runner beans to replace green tomatoes (but make sure they’re not stringy) and that worked well too.

  20. No probs re lids just found all my friends who preserve use the sterilising programme on their dishwasher for jars & lids
    Thank you anyway

  21. Hi there just about to try your recipe
    Sounds great
    On the sterilising issue what about the lids?
    Do they go in the boil too?

  22. 5 stars
    This recipe is great. The chutney is very easy to make and it tastes delicious! Just like the other lady, I have added some mustard seeds and a bit more spice – crushed birds eye chillies. Beware! You do need to cook it for three hours plus to get a nice ‘just right’ consistency. I am also going to make a curried version of this deliciousness. Thank you for a great recipe!

  23. 5 stars
    I have
    e never made chutney before but decided to give it a try as I have a glut of green tomatoes. I did it in my slow cooker and kept it on low for 24 hours, result…….delicious.

  24. FYI for anyone tripling the recipe—it took us 24 hours to boil it down enough. The recipe tastes okay. Good way to use up a lot of green tomatoes. Hoping the flavors will taste even better once we open the jars this winter.

  25. 5 stars
    I have
    e never made chutney before but decided to give it a try as I have a glut of green tomatoes. I did it in my slow cooker and kept it on low for 24 hours, result…….delicious.

  26. I have always just put my jars and lids in a hot oven to sterilise before spooning in the chutney – does this achieve the same as the water bath?

    1. Hi Steve, to put it in an understandable context, the jars and lids after they’ve been heated in the oven are like a person wearing a mask in a COVID-free area. Totally safe. The moment you take them out of the oven they’re back in the world of microbes. Then as they cool on the counter to warm, their mask disappears. If the jars or lids accidentally come into contact with anything before you spoon food into them and seal them then bacteria, mold, or another type of microbe can make it into your food. Putting the jars back into a water-bath to sterilize them again puts them back in a 100% safe zone. If they’re not water-bathed, then it’s like a game of chance. High acid preserves like this are unlikely to grow deadly levels of botulism but I’ve made preserves before (elderberry syrup) without water-bathing, only to discover mold growing in them after opening.

  27. 5 stars
    We have an abundance of tomatoes this year and just about to make my second batch of this, its delicious and easy to make! So please I came across this recipe. I did find it needed nearer 3hrs to simmer down though.

  28. 5 stars
    Awesome! I used cider vinegar because that’s what I had. Really nice. I will keep this recipe. Thanks.

  29. Looking forward to trying the recipe! I had green tomato chutney last year for the first time, and yum!

    What is the alternative to rack in this sentence? ‘Fill a tall pan with water and place either a rack at the bottom.’

    1. Or a towel :) When the water is hot enough, pop a bath/tea towel in the pan and push it to the bottom with some tongs. You can set your jars on top and the fabric will protect the glass from direct heat.

  30. 5 stars
    First time growing tomatoes! Not easy in the Scottish climate! However picked the last green ones today September 29th and used this easy recipe. It was lovely to smell the aroma throughout the house. Added 1 teaspoon yellow mustard seeds and about 1/2 teaspoon chilli flakes. Delicious! Just a hint of heat to a sweet, tangy chutney! Have saved this recipe to use next year! Thank you! If you have never made chutney – definitely give this a try!

    1. This recipe looks amazing (also have noted the added ingredients in one of the comments,
      I’m not an expert canner so I’m hoping someone can help. My husband detests raisins and even in a chutney he will be put off by them. If I omit them will the balance still be ok for canning?

  31. Hi I’m in the process of making a large batch 3kg , it is taking a bit of time to thicken , now I’m concerned as I don’t want it to burn ?
    The smell is delicious, the taste is sweet / sour but on the sharp side ?
    Have you any advice on thinking ?
    And taste ?
    Smells and looks delicious ❤️

    1. It may take a lot longer to cook down, especially since you’re making such a big batch. Just keep cooking and stirring to make sure it doesn’t burn at the bottom of the pan :)

    2. 5 stars
      First time trying to make chutney. Great recipe but did take about 2 hours to reduce with a very strong odour of vinegar. However end result went down very well with the family. Next time I do this recipe will probably use slightly less sugar as it is quite sweet. Many thanks.

  32. 5 stars
    Lovely recipe, but I have to point out that you are incorrect about the UK not having a body for food safety advice and being outdated. It is called the Food Standards Agency and also local Environmental Health Officers for the area wherever you live. It is certainly not outdated as you claim, and the whole of the European Community are also included in that food safety legislation

    1. Thanks Susan :) The Foods Standards Agency isn’t outdated in the topics it covers but it does not give advice on home preserving. It’s an agency that deals with the safety of purchased food, food hygiene, food safety, and farming.

      1. I made 6 jars yesterday, gorgeous recipe, nice to find something without apples!
        Can you tell me if this develops a sweeter taste the longer it’s left please?
        I agree with Susan, the comment about British preserving techniques was rather rude and uncalled for. Never in 25 years of preserving has anyone been poisoned.

        1. Hi Tracy and glad you liked the recipe. As for the comment on British preserving — I’m sorry to offend but not water-bathing preserves isn’t safe preserving. Without it, and preserves can go off, develop mold, and potentially make you sick. There’s no proper governmental guidance here on home canning because so few people do it here compared to other places. If there were, you can bet the guideance would be in line with the USA, Canada, Australia, and Europe on water-bathing.

    1. I’ve never heard of anyone doing this but I suppose you could put it into small containers and freeze it. I imagine that once defrosted, you’ll need to keep it in the fridge and eat within a couple of weeks.

  33. 5 stars
    Just watching mine bubble away now. I used red wine vinegar and dates as my dried fruit as that’s what I had in. It smells divine so far!!! Never done this before but we live chutney and we had lots of green tomatoes!!

  34. I remember my mother making jars of it every year to give to friends and relatives as part of a Christmas hamper the following year. Can’t quite remember the recipe, got it written down somewhere, but she used to make her own pickling vinegar first and I’m not sure if she didn’t use sultanas instead of raisins. In those days you used to be able to get green tomato’s from the grocers, came across some for the first time a couple of days ago so I’m going to give it a try.

  35. 5 stars
    Took me longer than in the recipe to evaporate the juices ang get desired thickness but yes best recipe I found so far. Thanks

  36. I was wondering if I can use cider vinegar instead of malt, as I’ve got plenty in the cupboard? I see from earlier comments that somebody was going to try this but don’t think they said how it went.

      1. I’m going to try 1/2 balsamic and 1/2 pickling vinegar as that’s all I can get. The malt vinegar is sold out in all the stores, as is the apple cider. There’s a huge canning kick on here in Canada, and it’s very hard to find jars or even lids for the jars you already have.

  37. Hello! Very tempted by your green chutney recipe. Made some decades ago with a friend just guided by our nose and taste buds. And loved it. Quite forgotten about it. Could i throw in some zucchini, do you think, and more onion instead of the sultanas?
    Thanks😊.

  38. I have masses of tiny, dark green, unripe cherry tomatoes (Koralik). I’ve never grown tomatoes before and possibly should have taken a good number of tiny ones off earlier. As it is, although we’ve had some ripe red ones, most of the crop is tiny as well as not red. They taste bitter rather than sour, but look healthy, I just don’t think there’s much hope of their growing to full size even, let alone ripening to red. Would you use these tiny ones to make chutney?

    1. I still have loads of little ones going red every day even now. Pick them before they go full red and put on the window sill. Also deleaf the plant a bit, keep removing the dead and lower leaves and any that are covering the fruit. This will expose the fruit to the sun and concentrate the plants efforts into ripening the remaining green fruit. Good luck.

  39. Hi,
    I’ve got loads of green toms just waiting to do this next weekend (if they haven’t ripened by then) but I was wondering what size jars you are basing this on?

    Thanks in advance

  40. 5 stars
    I’ve just made this recipe. I reduced the sugar to 400g, half brown and half granulated white sugar. Also I only put 24fl oz of vinegar in, mostly as I had limited malt vinegar and had to top up with distilled white vinegar. Tastes amazing boiling away in the pan, can’t wait to bottle it up!

  41. 5 stars
    During lock down we decided to do grow our own tomatoes. But not having a greenhouse we left ours outside, plenty of green tomatoes and we did not want to waste them. Never made chutney before and as we speak it is simmering away. Went for the 2 kilos recipe. Smells divine and tastes delicious. I would say though it takes longer than an hour to reduce, more like 3 hours. Done a large batch as i like to give them to family and friends as Christmas presents, along with homemade choc truffles.

  42. Hello all
    Am in the process of making green tomato chutney as we speak. I have never heard of water bathing.
    Do I need to do this? I’m getting a bit stressed by it.

    1. Water bathing isn’t common in the UK, where only simple preserving is the norm, but is standard in the USA and other places. It’s to ensure that there’s absolutely nothing harmful is going to grow inside the bottles. Saying that, high acid environments like chutneys are unlikely to be colonized by dangerous pathogens. I usually skip the water bathing step when I make my own chutneys.

  43. Just pulled out the last of my cherry tomatoes and have a mixture of red and green. Would it be ok to use a mixture of both do you think? Made this with just green a couple of weeks ago and loved it. Thanks,
    Wendy

      1. 5 stars
        Hi! I came across your recipe from google. Just finished making a batch and tested it on a cracker with some cheese. It’s amazing! So simple to make and tastes so good. Thanks for the recipe! I’ve never made chutney before btw! But I had so many green tomatoes leftover and I had no idea what to do with them until a relative suggested a chutney. I swapped out the brown sugar for a brown natural sweetener that I use a lot in baking and cooking. Will definitely be saving this recipe for future use!

  44. Made this tonight. Takes considerably longer than an hour to reduce, everyone in the house hated the smell of the vinegar as it boiled off (except me!), but an initial taste suggests it will be superb, though perhaps more on the sweet pickle side of the chutney scale. Had a partial jar at the end of proceedings, so will open very early and test with some cheddar and/or ham in a sandwich.

    My first attempt at a chutney s and I think it will end up fantastic after a month or two in the jar. 🙂

    1. 5 stars
      Yes I agree, it took more like 3 hours of simmering to get it to a thick consistency. Well worth it though, tastes delish.

    2. I’m making a batch at the moment and my family are also complaining about the smell, I was getting worried! Glad to know it will be great in the end, as this is my first attempt at chutney too. :-)

  45. Can you make this without the raisins or sultanas? If so, do you need to add extra weight of tomatoes and onions?

    1. You can omit them and yes, bulk up the extra amount with other ingredients in the recipe. You could add your own extras in there too! Whatever you have leftover from the garden.

  46. Made a batch of the chutney and am making a second batch as we really liked it. The only change I made was reduce the garlic to one clove as a personal preference.

    1. 5 stars
      I just tried it in instant pot pressure cooker and I don’t recommend that. Without being able to evaporate, it came out very watery so I ended up dirtying another pot to reduce it on the stove anyway. The end result tasted great though! I used chopped dates because I had no raisins.

  47. 5 stars
    We were blessed with the same this year. A lot of green tomatoes. Everything was very late. Carol made green tomato chutney. Very good. She also made rhubarb chutney . It was also very good.

    1. 5 stars
      My first time making anything like this and it was super easy and very nice – so nice that I am making a second batch just one day later. Today I am trying with apple cider vinegar as I have run out of malt and it is not so easy to find in Poland, so hopefully it will still be nice. Thanks very much for the recipe – much the most simple that I found and a big success!

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