Estimated reading time: 5 minutes
This Green tomato chutney is a great 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!
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.
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
Chopping board
Knife
Sauce pan
potato masher or whisk
hand blender or mixer ( for a smooth 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.
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
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.
I like serving this autumn tomato chutney with:
A great all round chutney. It pairs really well with my roast duck recipe and alongside my Bacon and egg Pie amongst many other dishes.
Making chutney and relish is a great way to preserve your home grown produce. Read more about preserving 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.
Check out my other easy preserve recipes:
Try this chili tomato chutney recipe yourself. I'm sure you love it!
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.
Green tomato chili chutney starting to boil[/caption]
or mix it with the hand blender for a smooth consistency.