Traditional recipes

Green tomato chutney recipe

Green tomato chutney recipe

  • Recipes
  • Dish type
  • Preserves
  • Chutney
  • Tomato chutney
  • Green tomato chutney

This delicious, tangy chutney of green tomatoes, onions, peppers and spices is perfect with sandwiches, potatoes, cheese and lots of other things. A jar of this makes a great food gift, too!

355 people made this

IngredientsServes: 200

  • 24 large green tomatoes
  • 3 red peppers, halved and seeded
  • 3 green peppers, halved and seeded
  • 12 large onions
  • 3 tablespoons celery seed
  • 3 tablespoons mustard seed
  • 1 tablespoon salt
  • 750g caster sugar
  • 500ml cider vinegar

MethodPrep:1hr15min ›Cook:45min ›Ready in:2hr

  1. In a grinder or food processor, coarsely grind tomatoes, red peppers, green peppers and onions. (You may need to do this in batches.) Line a large colander with muslin or cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
  2. In a large, non-aluminium stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar and vinegar. Bring to the boil and simmer over low heat 5 minutes, stirring frequently.
  3. Sterilise enough jars and lids to hold chutney (six 1 litre jars). Pack chutney into sterilised jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
  4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 5cm space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 5cm of water. Bring water to a full boil, then cover and process for 30 minutes.
  5. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Chutney can be stored for up to a year.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews & ratingsAverage global rating:(208)

Reviews in English (180)

Lovely, I changed it a bit and used preserving sugar and balsamic vinegar, my family love it, thanks-12 Oct 2011

by sandraellington

Very good flavor! I have made this 3 times this summer, with the last batch having about 4 hot peppers added! We love it with white beans and cornbread. Make it in wide-mouth pint jars, halfpints aren't big enough. Thanks Linda for a great recipe.-09 Sep 2002

by Donnadeety

Thanks Linda my Mother made this Green Tomato Relish when I was a kid.When she died her recipe's disappeared. My favorite meal was Her Meatloaf with the Relish piled on.Mashed Potatoe's,Gravey, and her Toss Salad, and warm Home Made Bread. I can smell the aroma from her kitchen now 69 years latter-11 Jun 2006

Green Tomato Chutney

This chutney version originates with a recipe in Marisa McClellan’s wonderful blog Food in Jars. I wanted to avoid the hour-and-a-half of stirring while the mixture reduced, so I decided to try out a slightly different version in my crock-pot with a larger batch. It takes time, but it works, and was effortless.

Load the crockpot and go

Put the tomatoes, onions, vinegar, and sugar into a large crockpot, and stir to combine. Take cloves, and put them in a spice bag or tea ball you’ll want to retrieve them later. Add them to the mixture in the crockpot along with the ginger, cinnamon sticks, star anise, and red chili flakes.

Cover and cook for an hour on HIGH, then prop the lid open (I rested mine on two chopsticks placed crosswise) and turn to LOW. Let the chutney cook until it has reduced at least by half, or if you prefer it thicker, to your desired state.

Can in a waterbath when complete

Mine took 24 hours to become a thick, dark brown jammy substance. When it’s to your liking, remove the cinnamon sticks, star-anise bits, and the cloves.

Fill suitably prepped jars, wipe rims, apply lids and bands. Process in boiling water bath for 10 minutes.

Green tomato chutney

There is always a time when the summer is gone, most of the tomatoes have ripened beautifully, but a few have decided to stay green. As my mother would say, ‘thou shalt not waste’. There are so many wonderful ways you can use these tomatoes: in jams, pickles or in a beautiful chutney. This wonderful condiment was completely alien to me until I came to Britain and enjoyed a piece of York ham served with a sweet fruity chutney. And now I’ve come to have huge admiration for this preserve, which can take on hundreds of different guises depending on the fruits, vegetables and spices used. I serve chutney with everything I can. One of my biggest failures in life is not having found a way to replicate the smell of a raw tomato, cut from the vine: one of the greatest scents in the world. I would love it to burst out from a chutney like this. I have spent many weeks trying to capture or reinvent that smell – through steaming, simmering and making consommés. So if any of you have solved this mystery, please, do let me know.



Skill level


  • 500 g green tomatoes, roughly chopped
  • 100 ml white wine vinegar
  • 75 g caster sugar
  • 1 tsp yellow mustard seeds
  • 2 g pink peppercorns
  • 1 red chilli, deseeded and thinly sliced
  • 100 g white onion, roughly diced
  • 100 ml water
  • ½ tsp ground coriander seeds
  • pinch sea salt

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a medium saucepan on a medium heat, place all the ingredients and cook for 10 minutes covered with a lid.

Remove the lid, turn the heat to high and continue to cook for a further 7–8 minutes, stirring occasionally, until the chutney has reduced to a compote consistency. Remove from the heat and allow to cool at room temperature.

Once cool, taste and adjust the seasoning if required, then store in the fridge where it will keep for up to three weeks.

Serve with a mature Cheddar, or a creamy blue cheese. As a Frenchman I would also suggest that a great Comté, Roquefort, Bleu de Gex or any of the other 400 French cheeses will go very well with this chutney.

• This chutney is very light in vinegar and low in sugar. Vinegar is the preservative that enables you to keep chutneys for many months, but this recipe doesn’t contain enough to allow you to store the chutney for more than three weeks. On the other hand, it will be beautifully rounded and fresh without the sharp acidity that comes from recipes that contain a lot of vinegar.

• When you make something spicy, acidic or sweet, the flavouring will feel much stronger while the dish is hot so be aware of this when you test your chutney. It may taste a little fierce at first but the spicing will mellow.

Recipe from Kew on a Plate with Raymond Blanc (Headline, hb, $55) . See more from Raymond Blanc in Royal Gardens On A Plate , on SBS and SBS On Demand.

How to Preserve Green Tomato Chutney

If you&rsquod like to preserve your chutney for keeping in your pantry, you can process filled jars in a water bath.

Here are the steps to preserve your chutney with the water bath method.

  • The National Center for Home Food Preservation provides home canning instructions and many recipes that have been tested for food safety.
  • Wash jars, lids and rings in hot soapy water, or run jars and rings through the dishwasher. If a recipe calls for 10 minutes or more processing time, you do not need to sterilize jars by boiling.
  • Scoop the chutney into the jars, leaving a ½ inch space. A canning funnel is very useful. Use a wooden or plastic chop stick to release any air bubbles. Wipe the rims clean with a wet paper towel. Place lids and rings onto the jars, gently twist the rings until they stop, then tighten just once more inch. Air must be allowed to escape. The canner should have warm water in it about a quarter filled. (Don&rsquot place cool or cold jars into hot water.) Place the jars on the rack and add more water to cover the jars with 1&rdquo of water. Bring water to a rolling boil and start the timer for 15 minutes.
  • Turn off heat and wait 5 minutes. Then lift the jars out and put on a dish towel on a cutting board. Do not put hot jars on a cold surface. A canning jar lifter is almost essential, as you do not want to tilt the jars. (The water on top will evaporate and does not need to be removed). Don&rsquot touch the jars or rings for 12-24 hours. The lids with pop tight as they cool, rather quickly. If a lid doesn&rsquot seal within an hour, replace the lid and reprocess, or put in the refrigerator.
  • Remove the rings and wash the jars thoroughly. Store jars in a cool, dry place without the rings. Label with contents and date.

NOTE: The processing time is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes 6,000 feet, add 10 minutes 8,000 feet, add 15 minutes 10,000 feet, add 20 minutes.

Thermomix Green Tomato Chutney

Once Autumn draws to a close there is often a proliferation of green tomatoes – tomatoes that will be left unripe due to the cooler weather. While they may not be as versatile as their ripened red comrades, they make a truly delicious green tomato chutney that can be enjoyed over the winter. With the help of your Thermomix it is super easy.

Makes 800mlGluten free, Dairy Free, Vegan, Vegetarian

1 brown onion, peeled and halved
1 green apple, quartered and cored
2 long chilies, halved
1kg green tomatoes, roughly chopped
200g apple cider vinegar
70g brown sugar
50g sultanas
2 tsp salt

Place onion, apple and chili in TM bowl, chop for 5 seconds, speed 5.

Add tomatoes, vinegar, sugar, sultanas and salt. Cook for 50 minutes, Varoma temperature, reverse speed 1.5, MC removed and steamer basket on top to prevent splashes.

Fill warmed glass jars with hot chutney and seal.

Note: Cooking time at step 2 may vary depending on the tomatoes used – continue cooking until desired texture is achieved.

Step 9: Labelling and Topping Off

While the jars cool, write some labels showing the date, content and maker.

Once cool, add the lids and stick on the labels. You can start eating the chutney right away, or leave it to mature for one or two weeks. I couldn't wait so had some warm with cheese and biscuits. Mmmmmm.

The finished chutney, if preserved well, should keep for six months or more. Last week I opened a jar my gran gave me the previous Christmas (9 months) and it was still fine.

General Chutney Making Information

Chutneys - How to Make Chutney

Preserving Jars, Labels and Covers

Jam and Preserve Making Equipment

207 comments on &ldquo Green Tomato Chutney (2) Recipe &rdquo

This is the first time I have ever made any sort of chutney. I have just picked a whole load of green tomatoes. Decided to look for a recipe that is similar in taste to one I used to have in a steak house in Zambia. This one is very good. Not quite the same.
I also added 2 green peppers, 1 TBl spoon mustard seed,and cider vinegar as that is all I have. I also used brown onions for the same reason. Thank you for this recipe. I will make it again.

Far far too salty my taste. After experimenting I used 600g tomatoes, 100g sultanas, 300ml vinegar, one cooking apple, 400g sugar, 1flat teaspoon of salt, and add spices to taste depending what I have in my cupboard!….paprika, chilli powder, ginger etc……I guess this recipe is very variable depending upon personal taste. It made 3 small Kilner jars full.

If you only have metal jar lids for the the chutneys why not loosely cover the jar top, containing the chutney, with a double layer of loose fitting cling film so that when you apply the lid there is a plastic layer separating the lid from the acidic chutney. Ensuring that you eat/start that jar first.

Help………….I have followed this recipe to the letter. After over an hour of simmering it is still too runny (more like a soup) I now find it is sticking to the bottom of the pan and burning! I don’t want to have to stand and stir for another hour or more. I will be gutted to waste all the ingredients that have gone into this. Any suggestions please

Made this last week, used dates instead of sultanas and mixed spice. First time making chutney and it turned out brilliant. So happy with it. Thanks for sharing your recipe.

Just finished making this chutney and its Delicious, cant wait till it goes cold!! but will only eat little jar, save the rest until it matures a bit. Thank you for the recipe. Just a shame all my green tomatoes are gone till next year.

This is such a good recipe, that I have been making it for years, and always receive compliments on the finished product, and requests for the recipe. I don’t use quite as much salt, since I’m very conscious about its bad effect on one’s blood pressure, and it still turns out fine. It’s also still good with reduced cayenne for people who don’t like food too hot. Thanks very much.

Trim the stem and blossom ends from tomatoes and cut into 3/4-inch dice (you should have about 6 cups).

Combine all ingredients in a heavy kettle bring to a boil. Reduce the heat and cook for about 1 hour, until reduced and thickened.

Spoon the chutney into hot sterilized jars, leaving 1/4-inch headspace wipe jar rims. Cover immediately with metal lids and screw on bands. Tighten, but do not over-tighten the bands.

Process for 15 minutes in a boiling-water bath canning pot.

How you adjust the processing time with boiling water canning will depend on the altitude, and on the length of processing time called for in the recipe.

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Cheese and chutney

Autumn is the perfect time for preserving the last of the summer’s fruits and veggies. It’s no secret that I’m a huge pickle fan and often have jars of various veggies in a vinegar based brine.

With my huge batch of tomatoes I wanted to do something different – the obvious preserve for these beautiful specimens had to be chutney.

I like my chutney’s slightly sweet but also slightly spicy so you will find light brown sugar as well as fresh chillies in this recipe. You can tweak the amount of chilli and other spices so that its a little milder (or hotter) to suit your tastes.

The sweet, sour and spicy notes in this chutney mean it needs a punchy cheese that will be able to stand up to it. I like a mature farmhouse cheddar but it would also work well with a Cheshire or Red Leicester.