This recipe for tomato and chilli chutney is one of my favorite condiments to make using green tomatoes. It is simple to make with only a few ingredients, it taste delicious and I serve it with many different nibbles, snacks and meals.
This Green tomato chutney is agreat all round condiment that pairs well with many different meals and snacks. I spread it in my sandwiches, serve it with my cheese and charcuterie board and alongside roast meat just to name a few.
Making this easy vegetable chutney recipe is a great way to use up and preserve your green tomatoes to make them last all year long.
Making tomato & chili chutney or relish is a must do in autumn in my household. It’s easy to make 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 much nicer and healthier than store bought chutney! It’s well worth the effort!
green cherry tomatoes in my garden
In late autumn when my tomatoes have stopped ripening, there is usually a few green tomatoes left on the vine. I don’t let them go to waste. There is many delicious things I can make with them.
This recipe for tomato and chilli chutney is one of my favorite condiments to make using green tomatoes. It’s versatile and easy to make.
Ingredients needed
To make this green tomato and chilli chutney, you can use small or large tomatoes, and it doesn’t matter if you mix and match tomato varieties. A few red and orange once are fine too.
Green tomatoes
Onions
Garlic
chili
sultanas
Apple cider vingar
Brown sugar
cinnamon
Salt
Equipment needed
Chopping board
Knife
Sauce pan
potato masher or whisk
hand blender or mixer ( for a smooth chutney )
How to make 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.
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 it is 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.
Ingredients for green tomato and chili chutney in a sauce pan
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.
Green tomato chili chutney starting to boil
Mix and match large and small tomato varieties. A few red or orange once mixed in is fine
Cook slowly until it’s a jam like consistency and the vegetables have broken down.
Chunky or smooth
This green tomato chutney recipe can be made 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 green tomato chili jam consistency, I like to use a stick blender, but a food processor works well too.
How to serve green tomato and chilli chutney
I like serving this autumn tomato chutney with:
Roast meat or pork chops
as a spread in sandwiches or burgers
It’s excellent on a cheese board
Perfect with a charcuterie board
Mix the chutney with mayonnaise and natural yogurt and serve as a dip
Making chutney and relish is a great way to preserve your home grown produce. Read more aboutpreserving and storing food here.
You can either store the chutney in sterilized jars or freeze it in good zip lock bags. Both methods works well and the tomato chili relish will last for a long time. At least one year until it’s time to make a new batch.
I leave the jars of chutney in an outside cupboard where it’s dark and cool. I only store them in the fridge once the jar has been opened.
Variations and substitutes
You can substitute part of the green tomatoes with apples, chopped capsicum or bell pepper
Add more chilli or leave it out depending on your heat preference
Substitute the tomatoes with courgette and apple
Substitute the apple cider vinegar with malt or red wine vinegar
This easy green tomato chutney is rich, sweet and sour, with a hint of spice from the chili. It pairs well with cheese, bread, cured as well as roast meats and more.
Prep Time20 minsCook Time3 hrsRest Time1 hrTotal Time4 hrs 20 mins
Difficulty:
Beginner
Servings:
50
Best Season:
Fall
tomato and chilli chutney recipe
tomato chilli chutney recipe
Instructions
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 chutneyGreen tomato chili chutney starting to boilor mix it with the hand blender for a smooth consistency.
Keywords:
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I am always looking for new ways to use green tomatoes (we end up with a lot of them in USDA Zone 8B). When I’ve canned all the chow chow and green salsa I can, this one is next! Thanks so much for the great recipe.
This was such a lovely chutney, highly recommend!
Thank you Marie! I’m glad you liked it
These are so good! I always love your recipes!
Thanks Eric! I appreciate your comment and happy that you like my recipes!
I am always looking for new ways to use green tomatoes (we end up with a lot of them in USDA Zone 8B). When I’ve canned all the chow chow and green salsa I can, this one is next! Thanks so much for the great recipe.
Thanks Lisa, I hope you end up making it and liking it! It’s a great condiment that you will end up serving with many things!
What a great combination of flavors! I can’t wait to try this recipe!
Thanks Cassie! I hope you like it!
This is a new recipe that needs to be added to my book. It is so easy and definitely delicious! Thank you!
Thanks Amy, I’m glad yo liked it!