If your chillies and tomatoes haven’t ripened before the first frost, this green tomato chilli chutney recipe is an excellent way to salvage the harvest. It’s a classic autumn preserve that marks the end of the growing season while turning surplus green fruit into a flavoursome storecupboard staple.
At Chilli King HQ many of our tomato plants have finished for the year, while chillies continue to mature slowly. This straightforward chutney is ideal for using up unripe tomatoes and any extra vegetables you have, creating jars of tangy, spicy chutney to enjoy through the winter months.
Green Tomato and Chilli Chutney Ingredients
- 1 kg green tomatoes, chopped
- 700 g apples, peeled and diced
- 500 g onions, chopped
- 300 ml white wine vinegar
- 5 chilli peppers, chopped (adjust to taste)
- 300 g brown sugar
- Fresh thyme, to taste
- Salt and black pepper, to taste
- 1 teaspoon ground coriander seed
Method
This is a flexible base recipe that can be adapted to what you have on hand. Add chopped carrots, courgettes, peppers, marrow, sultanas, beans, cauliflower or other vegetables to vary texture and flavour.
Place all chopped ingredients in a large, deep pan. Add the vinegar, brown sugar, thyme, ground coriander, and a good pinch of salt and pepper. Bring to a gentle boil, then reduce the heat and simmer slowly for 2–3 hours, stirring occasionally, until the mixture is soft and reduced to a thick, sticky consistency.
While the chutney cooks, sterilise your jars by placing them in an oven preheated to around 150°C (300°F) for about 10 minutes. Boil lids and any rubber seals separately for five minutes to avoid damaging them in the oven. This recipe yields roughly five large jars, depending on jar size and how much you reduce the mixture.
Once the chutney has reached the desired thickness, carefully ladle it into the hot, sterilised jars, seal immediately and allow to cool. Store in a cool, dark place and refrigerate after opening. Properly sealed, the chutney will keep for several months — perfect for adding a spicy, tangy kick to winter meals.