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.
Green tomato chutney
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.
Tomato chutney for long storage
You can either store the chutney in sterilized jars or freeze it in good zip lock bags. Both methods works well and the tomato chilli relish last for a long time. At least one 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.
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 chilli 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 my autumn tomato chutney with:
- roast meat or pork chops,
- as a spread in sandwiches or burgers and
- it’s excellent on a cheeseboard with my sunflower seed crackers or my Fluffy focaccia bread.
Making chutney and relish is a great way to preserve your home grown produce. Read more about preserving and storing food here.
Check out my other easy preserve recipes:
Try this chilli tomato chutney recipe yourself. I’m sure you love it!
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Green tomato and chilli chutney
This easy green tomato chutney is rich, sweet and sour, with a hint of spice. It pairs well with cheese, bread, cured meats and more.
tomato and chilli chutney recipe
tomato chilli chutney recipe
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.