Green Tomato Chutney
Tangy and warmly spiced, this classic end-of-season green tomato chutney turns unripe garden fruit into a rich, savoury spread.
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 65 kcal
Equipment
- •large heavy-based saucepan
- •wooden spoon
- •sterilised glass jars with metal lids
- •wide-mouth canning funnel
- •baking tray
Nutrition
Per serving, approximate
- Calories
- 65 kcal
- fat
- 0.2 g
- carbs
- 16 g
- fibre
- 1.1 g
- protein
- 0.6 g
- calories
- 65 kcal
Instructions
- 1
Place diced green tomatoes, brown onions, and apples into a large heavy-based stainless steel saucepan.
- 2
Add apple cider vinegar, brown sugar, sultanas, grated ginger, mustard seeds, curry powder, salt, and cayenne pepper.
- 3
Stir well over medium-low heat until the sugar dissolves completely.
- 4
Bring the mixture to a gentle boil, then reduce heat to low.
- 5
Simmer uncovered for 50 to 60 minutes, stirring frequently, until thickened and excess liquid evaporates.
- 6
Wash glass jars and lids in hot soapy water and rinse thoroughly.
- 7
Place wet jars on a baking tray in a 110°C oven for 20 minutes to sterilise.
- 8
Ladle boiling chutney into warm sterilised jars, leaving a one-centimetre gap at the top.
- 9
Wipe jar rims with clean paper towel and seal tightly with screw-top lids.
- 10
Leave jars undisturbed on a wooden board until completely cool and vacuum sealed.
Chef's tips
Use stainless steel or enameled cookware, as unlined aluminium reacts with vinegar. Ensure your vinegar has at least 5 percent acidity to ensure safe preservation. Allow the chutney to mature in the jar for at least two weeks before opening to let flavours round out.
Ingredient substitutions
- apple cider vinegar → malt vinegar or white wine vinegar (5% acidity)
- sultanas → raisins or chopped dried dates
- brown sugar → raw sugar or granulated white sugar
Storage
Store unopened sealed jars in a cool, dark cupboard for up to twelve months; once opened, refrigerate and consume within six weeks.
Reheating
Serve at room temperature or chilled straight from the fridge without reheating.
Common mistakes to avoid
- •Using ripe red tomatoes, which turn too watery and soft instead of holding structure.
- •Pouring boiling hot chutney into cold jars, which can crack the glass.
- •Boiling too rapidly on high heat, which scorches the sugars at the base.
Serving suggestions
Cooked Green Tomato Chutney?
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