Easy Green Tomato Chutney Recipe

Here’s a super easy “use what you have” green tomato chutney recipe. Perfect for when the days are getting shorter and the tomatoes stop ripening.

It’s that time of year where the days are getting shorter, the sun is getting weaker and the tomato ripening is slowing down. Leaving many of us with tomatoes on the vine that just aren’t going to get ripe.

This is the time to break out the classic green tomato chutney recipe. This is a great way to use up those unripened tomatoes and to bring a taste of autumn into winter.

This is a super easy “use what you have” green tomato chutney recipe. This is a basic outline for what is needed in the recipe but feel free to experiment and replace ingredients with something similar that you have in the garden or the pantry.

Ingredients:

  • 1 tbsp of olive oil
  • 1 onion
  • 3 garlic cloves
  • 1 tsp of mustard seeds
  • 1 tsp of fennel seeds
  • ½ tsp of cinnamon
  • ½ tsp of black pepper
  • 2 cloves
  • ½ tsp of all spice
  • 1kg of green tomatoes
  • 1 fennel frond
  • ¼ cup of unrefined sugar
  • 1 tbsp of apple cider vinegar
  • 1 chilli (optional)

Method:

Chop onion and fry in oil until soft, add garlic and spices.

Add a handful of your softer, riper tomatoes and sugar and cook until tomatoes break down and caramalise with the sugar.

Then add the rest of the tomatoes and apple cider vinegar.

Finally, add chilli.

Bring to the boil and stir well. Cover and keep stirring at intervals so they don’t stick to the bottom. Simmer for approximately four hours.

When the whole mixture is soft and mushy, place into sterilised glass jars and there you have it – a great use of those last green tomatoes that you know won’t ripen.

Want more tomato content?!

We’ve got loads of great content all about big red, juicy tomatoes!

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In Issue #10 of Pip Magazine, we bring you a complete guide to tomato preservation, including:

  • What preserving equipment you will need.
  • What’s involved in the drying and bottling process.
  • Different passata recipes including classic, rogue, herbed and tomato smash passata recipes.
  • Plus, how to make tomato paste, thick sauce, relishes, pickles and ferments.

You can access this article online here as part of our digital subscription offering. 

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In Issue #12 of Pip Magazine, Milkwood’s Kirsten Bradley provides an in-depth guide to choosing which tomatoes are the best for your needs, including information on: 

  • The difference between heritage and hybrid.
  • The difference between determinate versus indeterminate tomatoes.
  • How to choose the best tomatoes for your situation when it comes to the space you’re working with, how much heat and light your growing area needs, and whether you should opt for bush tomatoes or climbing.
  • Plus, we also provide an in-depth table which outlines each of the names, types and groupings of key tomato varieties, what they look like, and what they are/are not good for. 

You can access this article online here as part of our digital subscription offering. 

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And don’t forget we have loads of tomato-related articles online, including these:

Like more articles like this one? Subscribe to Pip Magazine’s print or digital editions here.

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