This year was the first time I tried my hand at growing my own fruit and vegetables. Whilst I managed to grow a glut of tomatoes, only a handful of them ripened, which left me with a lot of green fruits. At a bit of a loss of what to do with them, I took to Instagram for advice and got several people suggesting I make a chutney! Well I’m pleased they did, as jeez this is one tasty Green Tomato Chutney and avoided all that fruit going to waste.
Why you need to make this Green Tomato Chutney!
Not only does this chutney make a lovely edible gift but it is the perfect way to minimise your food waste, by using up that leftover fruit. Whilst this recipe uses green tomatoes, you will get a similar result from just using red fruit, if that is what you have going spare.
This chutney also happens to pair well with a lot of things. I personally used it in sausage rolls, sandwiches, jacket potatoes and burgers, it really is such a versatile condiment.
Other notable great things about this Green Tomato Chutney:
- Simple to make: all you really need is a chopping board, knife and a big saucepan
- Swappable ingredients: you can swap out the fruit for whatever you need to use up in the fruit bowl /freezer
- Long shelf life: as long as you sterilise your jars before adding your chutney to them, they will last in air tight jars for a few months
- Store cupboard ingredients: other than the tomatoes themselves, there is a strong chance you are already going to have all these products in your cupboard already
Recipe Notes and Adaptions
- You don’t necessarily need to be make this chutney with green tomatoes. You can also try just making it with red tomatoes if that is what you have available
- Make sure you either use a stainless steel or enamel pan when making the chutney. Materials like aluminium are likely to react with the high acidity of the chutney when cooking
- This recipe makes a mildly spiced chutney, however if you prefer one a little spicier just add more chilli
- You can use red or white onions in this recipe, both varieties will work well
Green Tomato ChutneyCourse: SidesCuisine: Savoury, CondimentDifficulty: Easy
2 – 3 jarsservings
This easy to make Green Tomato Chutney is a wonderful way to use up those end of season green tomatoes that haven’t managed to ripen, and avoids them going to waste
1kg Green tomatoes
200g Red tomatoes
420g Onions, chopped
1 Red chilli
250g Light muscovado sugar
1 tsp Salt
2 tsp Mustard seeds
300ml White wine vinegar
- Halve the tomatoes and place all the ingredients with the exception of the red fruit in a stainless steel or enamel saucepan
- Bring to the boil, turn down the heat and simmer for about an hour, stirring occasionally to avoid sticking
- After about 30 minutes add the red tomatoes, stir, and continue to simmer for the remaining time
- Sterilize some air tight jars by either popping them in a warm oven for 10 – 15 minutes at about 100°c. Or fill them with boiling water, leave for 10 minutes, carefully empty and then leave to air dry (this will prevent bacteria from forming on your finished chutney and allow it to last longer in a sealed air tight container)
- Once the hour is up, spoon in to the jars, leave to cool and then seal and store in the fridge
I can’t wait to hear what you think of these Green Tomato Chutney so please leave a comment below and tag me in your wonderful creations! I’m @fortheutteroffood on Instagram and use the hashtag #theutterloveoffood. I’m also on Facebook – please say hello!