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Fresh Green Tomato Chutney

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A tangy and flavorful chutney made from fresh green tomatoes, perfect for preserving late-season harvests and adding zest to winter meals.

Ingredients

Scale
  • 3 pounds (1.4 kg) green tomatoes, washed and roughly chopped
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup (240 ml) apple cider vinegar
  • 3/4 cup (150 g) brown sugar
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon chili flakes (optional)
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  1. Prepare your ingredients: Wash and roughly chop the green tomatoes into bite-sized pieces (about 1-inch chunks). Finely chop the onion, mince the garlic, and grate the ginger. This prep should take about 10-15 minutes.
  2. Toast the mustard seeds: In your large saucepan over medium heat, add the mustard seeds and dry-toast them for about 1-2 minutes until they start popping. Stir constantly to avoid burning.
  3. Sauté aromatics: Add the olive oil to the pan, then toss in the chopped onions. Cook for 5-7 minutes, stirring often, until the onions turn soft and translucent. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
  4. Add the tomatoes and spices: Dump in the chopped green tomatoes, ground cinnamon, ground cloves, chili flakes (if using), salt, brown sugar, and apple cider vinegar. Stir everything together well. Cook over medium-low heat, stirring occasionally, and let the mixture simmer gently for about 30-40 minutes.
  5. Simmer to chutney consistency: You want the tomatoes to break down and the chutney to thicken. It should coat the back of a spoon and have a chunky, jam-like texture. Taste and adjust seasoning if needed, adding more sugar or vinegar to balance tartness. Once done, carefully spoon the chutney into sterilized jars while hot. Let it cool before sealing.

Notes

Toast mustard seeds dry before adding oil to unlock their flavor. Use medium-low heat and stir regularly to prevent burning. If chutney is too watery, simmer longer; if too thick, add a splash of water or vinegar. For variations, add fresh chili, swap sugars, or add fruits like apples or raisins. Can also be made in a slow cooker on low for 3-4 hours.

Nutrition

Keywords: green tomato chutney, chutney recipe, green tomatoes, homemade chutney, fall recipes, preserving tomatoes, easy chutney, winter condiment

Find it online: https://gleefulfork.com/fresh-green-tomato-chutney-recipe-5-easy-steps-before-first-frost/