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Green Tomato Chutney

Green Tomato Chutney
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Green Tomato Chutney is a traditional British-style preserve made from unripe green tomatoes simmered with onions, vinegar, sugar, and spices. The slow cooking process melds the ingredients into a thick, flavorful relish that balances acidity, sweetness, and spice. It’s a wonderful way to use leftover green tomatoes at the end of the growing season and can be stored for months in sterilized jars.

Ingredients

Scale

  • 2 lbs (900 g) green tomatoes, chopped

  • 2 medium onions, finely chopped

  • 2 tart apples (like Granny Smith), peeled and diced

  • 1 cup (200 g) light brown sugar

  • 1 ½ cups (350 ml) malt vinegar or apple cider vinegar

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon mustard seeds

  • 1 teaspoon ground ginger

  • ½ teaspoon chili flakes (optional, for mild heat)

  • ½ teaspoon turmeric powder

  • ½ teaspoon ground cinnamon

  • 1 garlic clove, minced (optional)

Optional Add-ins:

  • ½ cup raisins or sultanas (for sweetness)

  • 1 tablespoon grated fresh ginger (for extra spice)

Instructions

Step 1: Prepare the Ingredients

Wash the green tomatoes thoroughly, remove the stems, and chop them into small chunks. Finely dice the onions and apples. If you’re using garlic or raisins, prepare them now.

Step 2: Combine Ingredients in a Pot

Add the chopped tomatoes, onions, apples, sugar, vinegar, and all the spices (mustard seeds, ginger, turmeric, chili flakes, cinnamon, salt, and pepper) to a large heavy-bottomed pan. Stir everything together to combine evenly.

Step 3: Bring to a Boil

Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to help the sugar dissolve. Once boiling, reduce the heat to low.

Step 4: Simmer the Chutney

Let the chutney simmer uncovered for 1 to 1½ hours, stirring occasionally to prevent sticking. As it cooks, the mixture will thicken, and the tomatoes will break down into a rich, jam-like texture.

Step 5: Check for Consistency

The chutney is ready when it’s thick enough to hold its shape on a spoon and no excess liquid remains. The vinegar should be fully reduced, and the mixture should have a glossy finish.

Step 6: Taste and Adjust

Taste the chutney and adjust seasoning if needed — add more sugar for sweetness, vinegar for tanginess, or chili flakes for heat.

Step 7: Store the Chutney

Spoon the hot chutney into sterilized jars while still warm. Seal tightly and let cool completely. Once cooled, store in a cool, dark place for at least 2 weeks before using — this resting time allows the flavors to mature beautifully.

Find it online: https://gordonramsayeats.com/green-tomato-chutney/