Spicy Green Tomato Chutney is a quick, flavorful and healthy condiment that will awaken the taste buds! This chutney recipe is full of green tomatoes, cilantro, red chili peppers and peanuts. Serve it with any meal of your choice or with your favorite bread. Spicy Green Tomato Chutney is a favorite condiment at my house during the season when green tomatoes are abundant. This preserve is also good on grilled meats, sandwiches, and with fried eggs.
Green Tomato Chutney Recipe
Enjoy your green tomatoes with this flavorful green chutney recipe with step-by-step instructions. Uses plenty green tomatoes, chilies, garlic and lots of seasonings. Perfect condiment and flavor enhancer.
Let’s talk about how we make green tomato chutney, shall we?
Ingredients Needed
- 1.5 pounds green tomatoes, chopped
- 2-3 green chilies of choice, chopped
- 2 cloves garlic, minced
- ½ cup apple cider vinegar
- 1 tablespoon yellow curry powder
- 1 tablespoon cayenne
- 1 tablespoon ginger powder (or use fresh chopped ginger)
- 1 teaspoon mustard powder
- 1 teaspoon sugar
- ½ teaspoon salt
How To Make Green Tomato Chutney – The Recipe Method
First, heat a pot to medium heat and add all of the ingredients.
Simmer, stirring often, until the mixture breaks down and becomes thick and sauce, about 20 minutes.
Enjoy! Store your green tomato chutney in the refrigerator sealed in glass jars for a month or so, or freeze it for up to 3 months.
Simple, isn’t it? It’s basically a bit of chopping and simmering. You can beat that for simplicity!
You can, of course preserve your chutney if you’d like to keep it longer in your pantry. Here are some instructions:
How To Preserve Green Tomato Chutney
If you’d 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.
- Instructions for home canning as well as numerous recipes that have passed food safety tests are available from the National Center for Home Food Preservation. NCHFP.uga.edu.
- Jars, lids, and rings should be washed in hot, soapy water or put through the dishwasher. You do not need to boil the jars to sterilize them if a recipe specifies 10 minutes or more of processing time.
- Leave a 12 inch space between the chutney and the jars as you scoop it in.
- A canning funnel comes in quite handy. To get rid of any air bubbles, use a chopstick made of wood or plastic. Apply a moist paper towel to the rims to clean them. Place the jars’ lids and rings on top, give the rings a gentle twist until they stop, and then tighten them one more inch. Allowing air to escape is necessary. Warm water should fill the canner up to roughly a quarter of the way. Avoid submerging chilly or cold jars in hot water. Add more water until the jars are covered with 1″ of water, then place the jars on the rack. Set a timer for 15 minutes and bring the water to a roaring boil.
- Eliminate heat and wait five minutes.
- Lift the jars out and place them on a cutting board with a dish towel on top. Hot jars shouldn’t be placed on a cold surface. As you don’t want to tilt the jars, a canning jar lifter is practically necessary. There is no need to remove the water on top because it will evaporate. For 12 to 24 hours, avoid touching the jars or rings. The lids will snap shut pretty quickly as they cool. Replace the lid and reprocess it, or place it in the refrigerator, if a lid doesn’t seal within an hour.
- Take off the rings and give the jars a good cleaning.
- Jars should be kept without the rings in a cool, dry location. Label the items and the day.
NOTE: Processing takes place at elevations of 1,000 feet or less. Add 5 minutes, 10 minutes, 15 minutes, and 20 minutes for altitudes up to 3,000 feet, 6,000 feet, 8,000 feet, and 10,000 feet, respectively.
Recipe Notes
- Simmering. Depending on the consistency you choose, you can simmer for a short while or a long time. For extra sauce, go longer. Adding more liquid will make it thinner.
- Ingredients. A “chutney” is essentially a condiment created from a combination of fruits and/or vegetables, frequently combined with vinegar, spices, and some kind of sweetener, like sugar or honey. You may simply change the proportions of your ingredients, experiment with adding different fruits like mango or pineapple, as well as other vegetables like additional hot chili peppers.
- The Peppers. I like to use spicier peppers for my recipe, as (shocker!), I like it spicy. however, if you’re looking for a milder version, use green bell peppers. You’ll still get great flavor without the heat.
- Seasonings. You can use so many! I’ve used curry powder, cayenne, ginger, mustard, sugar and salt. Try using different chili powders, toss in some herbs, use mustard seeds, brown sugar, or even your own favorite seasoning blends.
Serving Suggestions For Green Tomato Chutney
Green tomato chutney is a versatile, everyday condiment. Use it anywhere you might use ketchup for a wonderful change up. Spoon it onto sandwiches, as part of a charcuterie board, or mixed with your morning scrambled eggs. It is great spooned over grilled meats, like chicken or pork, or served over grilled sausages. It will also go right along perfectly with your spicy Indian dishes, like your favorite curry recipes.
That’s it, my friends! I hope you enjoy your green tomato chutney! This stuff ROCKS! So many ways to enjoy it.
Easy Green Tomato Chutney
Fresh green tomatoes are used to make this mouthwatering chutney, which is brimming with sweet and spicy aromas.
Course: Condiments
Cuisine: Indian
Keyword: Chutney, Garden Harvest Recipes, Tomato
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 2 Kg
Ingredients
- 2 Kg – approximately 13 Cups Green Tomatoes (One can use ripe as well as unripe ones)
- 20-24 – 35 grams Green chilies
- 3-4 – 10 grams Garlic Cloves chopped roughly into bite-size pieces
- 2- inch – 25 grams ginger chopped roughly into bite-size pieces
- 1 ½ tablespoon – 30 grams – Salt (or to taste)
- 2 tablespoon – 20 gram – Roasted Cumin powder
- 2 tablespoon – 20 gram – Garam Masala Powder (I used a bit more, you can reduce it) ** Refer notes for Gluten Intolerance
- 1 tablespoon – 20 gram – Roasted Paprika Powder (Can be substituted with Red chilly powder)
- ½ Cup – 120 ml Vinegar – I used apple cider
- 500 grams Jaggery (One can use granulated sugar too)
Instructions
- Cut the tomatoes into quarters using a knife.
- Slice the ginger, garlic, and green chilies into small, bite-sized pieces.
- Add all the ingredients to a clean, heavy-bottomed saucepan, with the exception of the jaggery (sugar). These components include salt, cumin powder, garam masala, roasted paprika powder, and vinegar.
- Combine each component.
- Bring the ingredients to a boil over medium heat, stirring occasionally.
- When the tomatoes are tender, cover the pan and cook it on low to medium.
- As the tomatoes begin to soften, continue mashing them with a fork or the back of a spoon while stirring in between.
- As all the components come together gradually, you should be able to transition from a coarse to a fine consistency.
- Stir in the jaggery or sugar, then boil the mixture for an additional five minutes.
- At this time, you can taste and make seasoning adjustments.
- When finished, turn it off and give it time to cool completely.
- Fill it into sterile, clean jars.
Notes
- 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- I used Apple Cider Vinegar which is a bit sharp and pungent to taste. One can however use Wine Vinegar or malt vinegar.
- In accordance with your needs, you can cut the recipe in half.
- Each quantity can be changed to suit personal preference.
- After a few days, the chutney starts to taste good. Fill sterile, dry jars with the chutney.
- If the chutney is properly sealed and closed, it can be kept at room temperature. Refrigerate and use after opening.
- It keeps fresh for at least five to six months when refrigerated.
- I have omitted the usual additions of apples and onions to this chutney. If you want to, you can add.
- If you are purchasing from a store and are gluten sensitive, be sure to check the contents of the garam masala. There may be gluten in certain substances.
Green Tomato and Apple Chutney
Prep:25 mins
Cook:2 hrs 52 mins
Canning Time:40 mins
Total:3 hrs 57 mins
Servings:28 servings
Yield:7 cups
| Nutrition Facts (per serving) | |
|---|---|
| 184 | Calories |
| 0g | Fat |
| 46g | Carbs |
| 1g | Protein |
(Nutrition data is calculated using an ingredient database and is only a rough approximation.)
overrun by green tomatoes? Not to worry. Use up an abundance of green tomatoes before the frost arrives with this recipe for green tomato and apple chutney. An fascinating chutney is created when the tangy flavor of green tomatoes combines with apples and spices.
Chutney, a sour condiment made out of fruit, vinegar, sugar, and spices, is derived from the East Indian term chatni. It might be smooth or chunky, mild or hot. It is served as a side dish with dishes like curries. The sweeter chutneys, like this one, go well with cheese or as a spread on bread.
Click Play to See This Green Tomato and Apple Chutney Come Together
“This versatile, tangy-sweet chutney condiment pairs well with roasted meats, rice, or cheese.
Ingredients
- 2 pounds green tomatoes, cored and chopped (about 4 large)
- 2 pounds tart apples, peeled, cored, and chopped (about 4 large)
- 1/2 pound onion, chopped (about 1 medium)
- 1 pound raisins
- 4 cups packed light brown sugar
- 2 teaspoons ground ginger
- 2 teaspoons black peppercorns, crushed
- 2 teaspoons quatre-épices (four spices)
- 2 tablespoons coarse salt
- 2 cloves garlic
- 3 cups wine vinegar
Steps to Make It
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- assemble the components.
- Green tomatoes, tart apples, onions, raisins, light brown sugar, ginger, crushed black peppercorns, quatre-épices, coarse salt, and garlic are all combined in a sizable 10-quart saucepan.
- Cook over medium-high heat with 6 tablespoons of the vinegar added, gradually adding the remaining vinegar as the mixture boils.
- Set the heat to a lively simmer for three hours, stirring often as the sauce starts to noticeably thicken. When you can pull a silicone spatula through the mixture and the area you clear remains open for two to three seconds, the mixture is finished.
- Chutney should be transferred to sterilized jars when thick, with a 1/2 inch headspace.
- Process for 15 minutes in a water bath. Maintain in a cool, dark area.
How to Store
- You can either can the chutney in eight 8-ounce jars or four 16-ounce jars to keep it. To prevent your processing pot from becoming too crowded while utilizing the smaller jars, you might need to process in many batches.
- Small canning jars are excellent as gifts and for reducing food waste.
- Use any opened jars within two months and store in the fridge.