Easy Green Tomato Chutney

Cheese topped with green tomato chutney, unripe tomato and bread with chutney next to a chutney jar.

My Easy Green Tomato Chutney is sweet and sour with aromatic spices and a touch of chilli. Delicious on everything from cheese and cold meats to burgers or your favourite sandwich.

A perfect solution to make the most of unripe green tomatoes. All deliciously preserved as jars of flavour packed chutney for the winter months.

4.97 from 96 votes

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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads

Cuisine: British

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings:

Calories: 27kcal

Author: Sarah James

Equipment

1 Large preserving pan or saucepan
1 spice bag or muslin cloth and string
1 Ladle
1 Stainless steel jam funnel
5 or 6 450g Sterilised jam jars

Ingredients

1 kg green unripe tomatoes
500 g cooking apples – about 3 medium apples peeled and cored after weighing
500 g onions diced – about 3 medium onions
200 g sultanas
1 tsp chilli flakes
15 g fresh ginger - grated
2 tsp salt
400 ml cider vinegar
400 g light brown soft sugar
2 tsp coriander seeds
2 tsp mustard seeds
2 tsp black peppercorns

Metric - US Customary

Instructions

Cut green tomatoes, onions and apples into dice of roughly the same size so they cook evenly.
Add onion, green tomato, apples and sultanas, along with chilli flakes, sea salt, grated ginger and cider vinegar, to a large preserving pan.
Give the ingredients a good stir before stirring in the sugar.
Make up your spice bag by tying the spices in a large muslin square or use a ready made spice bag.
Add spice bag to the pan and slowly bring ingredients to the boil.
Turn the heat down to low and let the chutney mixture simmer for at least 1½ to 2 hours.
Stir every now and then to prevent chutney sticking to the bottom of the pan.
Check for thickness by drawing a silicone spatula or wooden spoon through the chutney mixture. Your chutney is ready when it parts to reveal the pan base and this remains visible for a few seconds.
Remove spice bag and discard.
Whilst chutney is still hot, ladle into sterilised jars and fill to within 6mm (1/4″” inch) of the top. Use the back of a spoon to pack down your chutney and remove any air pockets.
Seal tightly with a lid.

Notes

For US cup measures, use the toggle at the top of the ingredients list.
The recipe approximately makes enough to fill 5 x 450g jars.
The recipe is easily doubled. Just make sure you use a large enough preserving pan so the ingredients can reduce. Also, you’ll need to cook for an extra half hour to an hour. Tripling or quadrupling the quantities is not recommended.
There is no need to skin green tomatoes. The skins remain attached to the unripe tomatoes pieces during and after cooking.
The amount of chilli I use won’t blow your socks off. But if you prefer less heat, simply reduce the amount or omit it altogether.
Keep at least 2 weeks before eating.
Green Tomato Chutney will keep for up to a year when stored in a cool dry place.
Once opened, use within four weeks.
Here in the UK, the water bath method is not generally used for chutneys. Jars and lids are sterilised before filling with hot chutney and tightened lids on filled jars form a vacuum seal as contents cool. However, if you prefer to use a boiling water canner, process for 15 minutes.
Nutrition information is approximate and meant as a guideline only.

How to use Chutney

Serve with cheese, cold meats or your favourite burger.
Add a tablespoon or two to your favourite stew, casserole or tagine.
Puree a couple of tablespoons, add a little water and use as a glaze for your Christmas ham or roast.
Puree a few tablespoons and mix with a little water and mustard to make a dipping sauce.
Spread some on toast, layer with cheese and grill.