Green Tomato Chutney Recipes

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GREEN TOMATO CHUTNEY



Green Tomato Chutney image

Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith a cheese plate,spread it on a sandwich, oruse it as a topping for grilledpork chops or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 10

4 pounds green tomatoes (about 12 medium), diced
2 yellow bell peppers, ribs and seeds removed, finely diced
2 Vidalia or other sweet onions, finely diced
1 cup golden raisins
1 tablespoon mustard seeds
1/4 teaspoon ground cayenne pepper
2 cups packed light-brown sugar
Finely grated zest of 1 lemon
2 sticks cinnamon (each 3 inches long)
1/2 cup cider vinegar

Steps:

  • Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.
  • Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.
  • Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
  • Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.

OLD FASHIONED GREEN TOMATO CHUTNEY



Old Fashioned Green Tomato Chutney image

Old fashioned green tomato chutney (relish) is an excellent way to use leftover green tomatoes at the end of the season. This easy, 60-year-old family recipe has been passed down through several generations and is glossy, with a robust flavour - and is the perfect combination of sweet and savoury. Incredible when spread over a burger or steak sandwich, it is also perfect with crackers, cheeses and grilled or cold meats.

Provided by Andrea Geddes

Categories     Appetizer

Time 2h20m

Number Of Ingredients 14

1.35 kg green (un-ripe) tomatoes (chopped)
2 large onions (500 grams, finely diced)
2 tablespoons salt (regular table salt)
3 cups white sugar
95 ml Ezy sauce (*OR see ingredients below for a homemade spiced pickling vinegar as an alternative to Ezy sauce. )
1 teaspoon mustard powder
1 teaspoon curry powder
1 teaspoon cornflour
1/2 teaspoon ground turmeric
15 grams whole cloves
7 grams chilli flakes (mild)
15 grams whole black peppercorns
30 grams ginger (fresh, peeled and roughly chopped)
400- 500 ml double strength white vinegar (8% acidity)

Steps:

  • Add the cloves, chilli, peppercorn and ginger to a glass jar with a 500ml capacity. Add 400-500ml of the vinegar (to the top of the jar) and cover with the lid. Leave to sit for at least 12 hours (but it can be made weeks ahead and will be more flavourful the longer it sits).
  • Before using, the vinegar must be strained and the cloves, chilli, pepper and ginger discarded. *Please note you will not need to use all of the spiced vinegar in this recipe. Only 95ml is required (same quantities as Ezy sauce). The rest can be stored in your pantry.
  • In a large mixing bowl, add the tomatoes, onions and salt and stir together. Cover and set aside in a refrigerator for 12 hours, overnight if possible.
  • Add the tomato mixture (including the excess liquid from the tomatoes) to a large pot. Bring to the boil over low heat. When boiling, add the sugar and 95ml of Ezy sauce (or 95ml of the homemade spiced pickling vinegar) and stir.
  • Gently simmer over low heat, uncovered, for 2 hours, stirring occasionally. Make sure the chutney doesn't catch on the bottom of the pan as it thickens, or it will burn.
  • Remove from the heat and stir the relish mix into a chunky paste. Add the mustard powder, curry powder, cornflour and turmeric. Stir and return to a low heat for a further ten minutes, stirring occasionally.
  • Add the hot chutney to sterilised jars and seal. Enjoy!

Nutrition Facts : Calories 695 kcal, Carbohydrate 175 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 3537 mg, Fiber 5 g, Sugar 166 g, ServingSize 1 serving

GREEN TOMATO CHUTNEY



Green Tomato Chutney image

Make use of end-of-season tomatoes with this sweet and vinegary green tomato chutney made with unripe tomatoes. Can it to enjoy all year long.

Provided by Elise Bauer

Categories     Canning     Sauce     Chutney     Green Tomato     Tomato

Time 1h15m

Number Of Ingredients 14

2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped
1 1/4 cups brown sugar, packed
1 cup chopped red onion
1 cup golden raisins
1 cup cider vinegar
2 Tbsp chopped candied ginger
1 Tbsp mustard seeds
1 teaspoon chili pepper flakes
1 teaspoon fennel seeds
1 teaspoon of salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cinnamon stick
Pinch of ground nutmeg

Steps:

  • Heat the jars: Place a steamer rack in a large (16 quart) pot, and place the jars on the rack. Fill the jars and the pot with water up to the rim of the jars. If you don't have a rack you can place a clean dish towel at the base of the pot. You want to prevent the glass jars from touching the bottom of the pot which can get quite hot and cause the glass to crack. Bring to a boil and reduce to a simmer. Wash the lids in hot, soapy water.

Nutrition Facts : Calories 19 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 25 mg, Sugar 4 g, Fat 0 g, ServingSize Makes 6 8-ounce jars, or 3 pint jars, UnsaturatedFat 0 g

GREEN TOMATO CHUTNEY RECIPE



Green Tomato Chutney Recipe image

Easy green tomato chutney recipe with green tomatoes, red onions, malt vinegar, and spices. This is a delicious condiment that pairs well with cheese and bread and cured meats. You can make it in an hour and the jars last up to a year.

Provided by Tanya Anderson

Categories     Preserves

Time 1h30m

Number Of Ingredients 9

1 Kg Green Tomatoes (2.2 lbs or about 6 cups / skinning is optional)
1 Kg Red Onions (2.2 lbs or about 6 cups)
150 g Raisins (5.2 oz or about 1 cup)
3 Garlic cloves
1/4 tsp Cayenne pepper
1/4 tsp Black pepper
2 tsp Sea salt
500 g Brown sugar (2½ cups)
1 Litre Malt Vinegar (32 fl oz or about 4¼ cups)

Steps:

  • Prepare the vegetables. Chop the tomatoes, onions, and raisins roughly and mince the garlic.
  • Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to a vigorous simmer and leave uncovered. Depending on batch size and your appliance's heat, it can take one to three hours. Keep an eye on it and stir regularly.
  • The chutney is ready when it's reduced down and appears thick and brown.
  • Spoon the chutney into warm, sterilized jars and seal with lids. It's common in the UK to reuse supermarket jars for homemade chutney and to simply finish with this step. If you do this, ensure that the lid of the jar doesn't have any exposed metal since the vinegar in the recipe can react with it. The vinegar can corrode the metal turning it black and potentially affecting your chutney. It's better to use preserving jars with non-metal lids. Either plastic-coated on the inside or two-piece Tattler lids. It's also best practice to water-bath the jars after they're filled*.
  • Water-bath the jars to ensure that they're fully sterilized. Fill a tall pan with water and place a rack at the bottom if you have one**. Bring to a boil, then lower your (still hot) jars in so that they're not touching and that there's at least an inch of water above. Bring back to a rolling boil and leave the jars in the boiling water for ten minutes. Lift them out vertically (not tilted) with a jar lifter and set them on the counter to cool. The lids will seal as the chutney cools. It may take twelve or more hours for the seal to take.
  • Label the jars when cool and store in a dark cupboard. Refrigerate the jars once opened and try to use it within a year.

Nutrition Facts : ServingSize 1 Tbsp, Calories 35 kcal, Carbohydrate 9 g, Fiber 2 g, Fat 0.1 g

GREEN TOMATO CHUTNEY - TRADITIONAL ENGLISH RECIPE



Green Tomato Chutney - Traditional English Recipe image

My Mum used to make green tomato chutney many years ago but she lost the recipe. I have spent ages looking for a replacement recipe & this is the closest to what we remember. This recipe is adapted from one on Hidden England. I love this best with cheese sandwiches or a ploughmans salad etc. Time to make doesn't include the 'resting' times given.

Provided by Um Safia

Categories     Apple

Time 1h50m

Yield 4-6 jars

Number Of Ingredients 9

1 lb green tomato
1 lb onion
1 lb apple (granny smith or other firm, tart apple)
1 lb brown sugar
1 pint malt vinegar
1/2 teaspoon mixed spice
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
2 ounces salt

Steps:

  • Finely chop the tomatoes, apples and onions. Put them in a bowl and sprinkle with the salt. Cover and leave somewhere cool overnight.
  • Strain off the resulting salty juice and discard. Put the remains of the onion, tomato, apple mix into a pan and add the vinegar, spice, mustard, ginger and pepper. Bring to the boil and simmer for about 1½ hours, stirring occasionally. You will know when it is ready because the chutney will start to become 'thick' in texture.
  • Turn off the heat and leave it in the pan to cool. Once it is at room temperature then decant it into clean storage jars, seal and put to one side for use. This can be eaten immediately after cooking, but you will find that the flavour improves if left for a few weeks in the jars before eating.

Nutrition Facts : Calories 590.6, Fat 0.8, SaturatedFat 0.1, Sodium 5606.5, Carbohydrate 144.9, Fiber 5.7, Sugar 130.9, Protein 2.9

PORK WITH GREEN TOMATO CHUTNEY



Pork with Green Tomato Chutney image

Don't pick up soft green colored heirloom tomatoes for this recipe! The chutney here needs tart, firm underripe green tomatoes that are easy to find towards the end of tomato season. They can be simmered without totally losing their shape and balance the bit of sweetness expected in a chutney.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1/2 sweet onion, chopped
1 stalk celery, sliced
1 yellow bell pepper, chopped
2 unripe green tomatoes (about 1 pound), cored and chopped
1 teaspoon finely chopped fresh thyme, plus 1 large sprig
Kosher salt and freshly ground pepper
1/4 cup apple cider vinegar
3 tablespoons packed light brown sugar
4 boneless pork chops (about 1 inch thick; 8 ounces each)
2 cups microwavable wild rice blend, for serving
1/4 cup chopped fresh parsley, plus more for sprinkling

Steps:

  • Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and bell pepper. Cook, stirring, until softened, about 5 minutes. Add the tomatoes, thyme sprig, 3/4 teaspoon salt and a generous grinding of pepper; stir well to coat. Add 1 cup water, the vinegar and brown sugar and bring to a simmer. Cook, stirring and mashing the tomatoes as they soften, until the mixture thickens but is still chunky, adding a splash of water toward the end if needed, 20 to 25 minutes.
  • Meanwhile, season the pork all over with salt, pepper and the chopped thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until just cooked through but still a touch rosy in the center, about 7 minutes per side. Transfer to a cutting board to rest, 5 minutes.
  • Divide the rice among plates. Stir any accumulated juices from the pork into the tomato chutney along with the parsley. Divide the pork and chutney among the plates. Top with more parsley.

Nutrition Facts : Calories 660, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 136 milligrams, Sodium 729 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 54 grams, Sugar 17 grams

GREEN TOMATO CHUTNEY



Green Tomato Chutney image

Provided by Robert Farrar Capon

Categories     condiments, project

Time 1h45m

Yield 6 to 7 pints of chutney

Number Of Ingredients 11

2 8-ounce packages tamarind (available in Oriental groceries)
2 whole lemons, seeded and chopped
10 cloves garlic, peeled and chopped
10 cups chopped green tomatoes
6 cups brown sugar
1 1/2 cups seeded raisins
1 1/2 cups seeded muscat raisins, cut up
1 1/2 cups peeled, chopped ginger root
1 tablespoon salt, or as desired
1 teaspoon cayenne pepper, or as desired
4 cups cider vinegar

Steps:

  • Pour boiling water (about 2 cups) over the tamarind and let stand until cool. Place a sieve over a bowl and work the tamarind in it with your fingers, pressing the pulp through the sieve and leaving the seeds in it. Add hot water as you work to facilitate the separation of seeds from pulp.
  • Put the tamarind pulp and liquid into a deep, heavy pot, add all other ingredients and simmer, uncovered, about 1 hour, or until the mixture is reduced to a saucelike consistency.
  • Put the mixture into sterilized jars, cover with canning lids and bands and process in a water-bath canning kettle for 30 minutes. Cool, tighten bands and store until needed.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 0 grams, Carbohydrate 102 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 481 milligrams, Sugar 85 grams

GREEN TOMATO CHUTNEY



Green tomato chutney image

This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year

Provided by Mary Cadogan

Categories     Condiment

Time 1h40m

Yield Makes about 3kg

Number Of Ingredients 7

2½ kg green tomatoes
500g onion
1 rounded tbsp salt
500g sultanas
500g cooking apples
500g light muscovado sugar
1.14l jar spiced pickling vinegar

Steps:

  • Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
  • The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
  • Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

Nutrition Facts : Calories 34 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

GREEN TOMATO CHUTNEY



Green Tomato Chutney image

At the end of this summer I had about 13 lbs of green tomatoes that I salvaged from my garden. In looking for uses for them, I found several chutney recipes. This one was my favorite that I tried. Adapted from a recipe found on simplyrecipes.com. Lovely as a condiment on chicken, pork, seafood, even hot dogs! Also great with a little cheese on a cracker or tortilla chip.

Provided by flower7

Categories     Chutneys

Time 1h15m

Yield 3 pints

Number Of Ingredients 14

2 1/2 lbs green tomatoes (a few ripe or partially ripe are fine to be included)
1 1/4 cups light brown sugar, packed
1 cup chopped red onion
1 cup golden raisin
1 cup cider vinegar
2 tablespoons chopped candied ginger
1 tablespoon yellow mustard seeds
1 teaspoon chili pepper flakes
1 teaspoon coriander seed
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cinnamon stick
1/16 teaspoon ground nutmeg

Steps:

  • Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
  • Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.

BETTY'S GREEN TOMATO CHUTNEY



Betty's Green Tomato Chutney image

This sweet green tomato chutney is a great way to use up unripened tomatoes.

Provided by Sian Kathryn Cross

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 3h

Yield 128

Number Of Ingredients 13

2 pounds green tomatoes, chopped
1 pound cauliflower, chopped
1 ½ pounds onions, chopped
2 ½ pounds brown sugar
3 cups distilled white vinegar
1 ¼ cups all-purpose flour
2 ½ teaspoons ground turmeric
2 ½ teaspoons dry mustard powder
2 ½ teaspoons curry powder
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
1 cup distilled white vinegar

Steps:

  • Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
  • Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.

Nutrition Facts : Calories 43.6 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 4.8 mg, Sugar 9.2 g

GREEN-TOMATO CHUTNEY



Green-Tomato Chutney image

Provided by Melissa Fernandez

Categories     quick, condiments

Time 30m

Number Of Ingredients 9

1 pound green tomatoes, chopped
½ medium white onion, chopped
½ cup golden raisins
1 cup brown sugar
½ teaspoon freshly grated ginger
¼ teaspoon ground allspice
1/8 teaspoon freshly ground black pepper
1 teaspoon salt
¾ cup apple cider vinegar

Steps:

  • Simmer all ingredients in a small covered saucepan for 30 minutes.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 527 milligrams, Sugar 51 grams

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From indianhealthyrecipes.com


GREEN TOMATO CHUTNEY - HEALTHY GREEN KITCHEN
2021-09-24 Cook for 3-4 minutes. 2. Add green tomatoes and salt. Cook, stirring the contents of the pan around, for another 2 minutes. 3. Add the spices (mustard seed through cayenne), stir around for a minute or two, and then add the vinegar and the sugar. Bring to a boil, then reduce the heat to a simmer and cook for about 30 minutes more.
From healthygreenkitchen.com


GREEN TOMATO AND APPLE CHUTNEY RECIPE - THE SPRUCE EATS
2021-10-08 In a large 10-quart pot, combine green tomatoes, tart apples, onions, raisins, light brown sugar, ginger, crushed black peppercorns, quatre-épices, coarse salt, and garlic . Add 6 tablespoons of the vinegar and cook over medium-high heat, adding the remaining vinegar gradually as the mixture boils.
From thespruceeats.com


GREEN TOMATO CHUTNEY - COMMUNITY FOR SLOW COOKER RECIPES
2020-12-06 1. In a large mixing bowl, add the chopped tomatoes, chopped onions and salt and stir together. Cover and set aside for 12 hours, overnight if possible in the fridge. 2. Drain liquid from tomato & onion & put in the slow cooker along with all the other ingredients & stir together. Cook in the slow cooker on high for 7-8 hours.
From slowcookercentral.com


GREEN TOMATO CHUTNEY – JUST LIKE MOTHER USED TO MAKE
2013-09-24 1 pint (568 ml) malt vinegar. 1/2 oz (14g) pickling spice, in a spice bag. Method: Mince or finely chop the tomatoes, onions, and apples but don’t turn them into a slurry. I put them into a food processor with the raisins and ginger. Gently boil all ingredients except for the vinegar and sugar for 1 1/2 hours.
From mrsportlyskitchen.com


GREEN TOMATO CHUTNEY - PLAYFUL COOKING
Instructions. Using a coffee grinder, grind the whole mustard to powder. In a bowl, mix mustard powder with chopped green chilies and 1 tablespoon water.
From playfulcooking.com


EASY GREEN TOMATO CHUTNEY (PRESERVE GARDEN HARVEST)
2020-11-04 This green tomato chutney can be made from completely unripe or a combination of both ripe and unripe tomatoes. Any variant of tomatoes can be used. I even added the smaller ones which were yet to grow big. So you can just add in all the un ripes you have. Many recipes call for the addition of onion to the chutney.
From cookwithrenu.com


GREEN TOMATO CHUTNEY - RECIPES - ABC RADIO
2011-04-10 Method. Place all the ingredients except the cornflour paste in a large saucepan and bring to the boil, stirring often. Boil for one and a …
From abc.net.au


GREEN TOMATO CHUTNEY RECIPE - CHILI PEPPER MADNESS
2019-10-04 Place the jars on the rack and add more water to cover the jars with 1” 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 …
From chilipeppermadness.com


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Top Asked Questions

How do you make homemade tomato chutney?
Method 1 Heat the sugar in a frying pan until the sugar melts and caramelises. 2 Add the white wine vinegar, shallot, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. ... 3 Spoon the chutney into sterilised jars.
What is green tomato chutney?
When life gives you green tomatoes, you make green tomato chutney! Green tomato chutney is one of the simplest and quickest preserves you can make. You literally chop the ingredients up, put them in a pot, and cook them together for an hour (or three!). It’s also a great way to use up green tomatoes at the end of the season.
How do you sterilize Green Tomato chutney jars?
Scoop the green tomato chutney into the jars, filling them to 1/4 of an inch from the rim. Wipe the rims with a clean wet paper towel. Place sterilized lids on the jars. Secure with canning rings. Place the filled jars back on the steamer rack in the pot of hot water.
How long do you cook chutney for?
Method Heat the oil in a preserving pan, then add the onions and let them gently soften for 10 mins. Tip in the tomatoes, apples and half the vinegar, then simmer for about 15 mins or until the tomatoes and apples are soft. Turn up the heat a little, then bubble the chutney for about 1 hr 30 mins, or until it is thick and jammy.

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