Green Tomato Chutney Recipe

by Christine Sine

At this time of the year a lot of people are faced with the challenge of what to do with all their green tomatoes and I can tell you I have quite a stack of them. Some I hope will ripen but others will not but there is lots I can do with them.

Some of us don’t like fried green tomatoes but there are actually lots of alternatives out there. My favorite is green tomato chutney and these recipes adapted from the Australian Women’s Weekly Tomato Cookbook are the ones I like best. I like the flavor and the simplicity of the recipes.

Green tomato chutney

Green Tomato Chutney

1.5 kg green tomatoes, chopped

2 medium onions, chopped

2 large apples (we have melrose from our apple trees but Granny Smith would be the standard for me), chopped

1 teaspoon grated fresh ginger

2 cloves garlic, crushed

1 cup apple cider vinegar

1/4 cup malt vinegar

3/4 cup sugar

1 teaspoon hot curry powder

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon ground tumeric

Combine all ingredients in a large saucepan, stir over heat until sugar is dissolved. Simmer uncovered stirring occasionally for about 50 minutes or until mixture thickens. Spoon hot chutney into sterilized jars, seal and process in a water bath for about 20 minutes.

Makes about 5 cups.

NOTE: This recipe is moderately hot. If you want to increase the heat add 1/2 teaspoon of chilli powder.

The is great with cheese ( a very English way to eat chutney), or as a burger sauce especially with vegetarian burgers.

Fiery Chili Tomato Chutney

2 kg green tomatoes, chopped

1 large onion, chopped

4 cloves garlic, crushed

1 medium red bell pepper, chopped

2 Granny Smith apples

2 teaspoons grated fresh ginger

2 cups apple cider vinegar

2 cups sugar depending on how sweet you like your chutney

1/2 cup lemon juice

1 cup sultanas (golden raisins). These are hard to find in the US but you can substitute raisins if you cannot find them

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3 hot red chillies. I used serrano peppers but you could use jalapeños or other hotter peppers if you like the heat.

2 teaspoons of chilli powder. Use mild if you don’t want your chutney too fiery hot.

Combine all ingredients in a large saucepan. Stir until sugar dissolves. Bring to a boil and simmer uncovered, stirring occasionally, about 1 hour, until mixture thickens

Spoon hot chutney into sterilized jars. Seal and process in water bath for 20 minutes.

Makes about 6 cups. Store in a cool dark place for 6-12 months Refrigerate after opening.

NOTE: This recipe is indeed fiery but I love it with cheese or cold meat on a sandwich.

 

 

 

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