Green Tomato Chutney Recipe

Green Tomato Chutney

When life gives you lemons? Well, when September gives you to many green tomatoes it time to make chutney! Here’s a recipe that would go well with almost anything that’s roasted. Chicken, beef or lamb. It’s a bit sweet but very savory, I would also serve it on the side of my Chicken Tikka or any Vindaloo preparation.

This makes quite a bit of chutney a little more than 2 liters or 2 quarts. I will keep in the fridge for about 4 months. If you want to keep it longer be sure to sterilize your jars and process then in a water bath for 25 minutes. You can also freeze small quantities which is how I deal with it.

Green Tomato Chutney

Besides cutting up of the tomatoes and onions this recipe is a whiz to get through. Super easy and very delicious
4 from 1 vote
Prep Time 1 hr
Cook Time 1 hr
Total Time 3 hrs
Cuisine Jellys, Chutneys & Compotes
Servings 6 8oz. jars
Calories 354 kcal

Ingredients
  

  • 2 1/2 pounds firm green tomatoes corsely chopped
  • 1 1/4 cups brown sugar packed
  • 1 cup red onion chopped
  • 1 cup golden raisins
  • 1 cup cider vinegar
  • 3 tbsp fresh ginger grated
  • 3 cloves garlic pressed
  • 1 tbsp mustard seeds
  • 1 teaspoon chili pepper flakes
  • 1 teaspoon fennel seeds
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cinnamon stick
  • 1/4 teaspoon ground nutmeg

Instructions
 

  • Place all of the ingredients in a medium-sized (about 6-8 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes stirring frequently. Taste and adjust seasonings.

Notes

I have amended the recipe by adding 3 cloves of pressed garlic.

Nutrition

Serving: 30gCalories: 354kcalCarbohydrates: 87gProtein: 3gFat: 1gSaturated Fat: 0.1gSodium: 513mgPotassium: 626mgFiber: 3gSugar: 73g
Tried this recipe?Let us know how it was!

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Canapes

I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
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