Green tomato and chilli chutney

Making this easy vegetable chutney recipe is a great way to use up your green tomatoes and make them last all year long.

Making tomato & chilli chutney or relish is a must do in autumn in my household. So easy to do big batches of and can easily be jarred or frozen to use throughout the year. Homemade chutney with hand-picked tomatoes from my garden is so much nicer and healthier than store bought chutney! It´s worth the effort!

In late autumn when my tomatoes has stopped ripening, there is usually a few green tomatoes left. Don’t let them go to waste. There is many delicious things you can make with your green tomatoes.

This recipe for tomato and chilli chutney is one of my favorite condiments using green tomatoes. It’s versatile and easy to make.

When storing it in sterilized jars they last for a long time. At least 1 year until it´s time to do a new batch.

I leave it in an outside cupboard where it’s dark and cool. I only store it in the fridge once its opened. 

Making chilli tomato chutney

Green tomato and chilli chutney is one of the easiest preserves you can make. Just chop all the ingredients and cook them together for a couple of hours. A great way to use up green tomatoes at the end of the season.

To make it, you can use small or large tomatoes, and it doesn’t matter if you mix and match tomato varieties. A few red or orange once as well are fine.

This green tomato chilli chutney has a thick, sticky texture, which comes from the tomatoes and onion being cooked long and slow in a mixture of brown sugar, vinegar and spices until the vegetables have broken down and all the moisture has absorbed to a jam like consistency.

Chunky or smooth

It’s a personal preference! Both are great!

To make chunky tomato chutney, I recommend using a potato masher or a whisk and simply just smash the cooked vegetables to your preferred consistency.

For smooth chutney, I like to use a stick blender, but a food processor works well too.

how to serve green tomato and chilli chutney

I use this chutney with:

• roast meat or pork chops,
• as a spread in sandwiches or burgers and
• it’s excellent on a cheeseboard.

A great all round chutney.

You might also like:

• Gather food
• Masa corn dumplings (chochoyotes)
• Wild Rabbit meat in tomato and saffron
• Homegrown food
• Ways to be self sufficient, Autumn
• methods of food storage and preserving

 536 total views,  6 views today

Green tomato and chilli chutney

This easy to make chutney is rich, sweet and sour, with a hint of spice. It pairs well with cheese, bread, cured meats and more.

growing

Author: Camilla Cooking Method: Slow cooked Cuisine: European Courses: sides Recipe Keys: Dairy Free Egg Free Gluten Free Low Carb Vegan Vegetarian Meals

Print Recipe

Pin Recipe

Prep Time 15 min Cook Time 3 min Total Time 18 mins Difficulty: Beginner Best Season: Fall

Ingredients

Servings

chutney tomato and chilli

• 1 kilogram green tomatoes (chopped)
• 2 onions (chopped)
• ¹⁄₂ tablespoon salt
• 2-3 chilli (chopped)
• ¹⁄₂ teaspoon cinnamon (ground)
• 200 grams sultanas
• 200 grams brown sugar
• 500 grams cider vinegar
• 5 cloves garlic

Instructions

1. chutney tomato and chilli

   • Cut the tomatoes in large chunks (cherry tomatoes I leave whole).
   • Put everything together in a saucepan.
   • Bring to the boil and simmer for 2-4 hours until its thickened, dark and jam like.
   • Mash it up with a potato masher for a chunky tomato chutney or mix it with the hand blender for a smooth consistency. 
   

Keywords: tomato chilli chutney, green tomato and chilli chutney, chilli tomato chutney, chutney tomato and chilli, tomato & chilli chutney, chunky tomato chutney, and chilli chutney, easy vegetable chutney recipe, tomato chilli relish recipe