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 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.
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.
Green Tomato Chutney Recipe
- Stainless steel pan
- Clean and sterilized jars
- 1 Kg Green Tomatoes 2.2lbs or about 6 cups, skinning is optional
- 1 Kg Red Onions 2.2lbs or about 6 cups
- 150 g Raisins 5.2oz 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 1½ cups
- 1 Litre Malt Vinegar 32fl oz or about 4¼ 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 great 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.