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    Home » Condiments

    Green Tomato, Apple & Chilli Chutney

    Published: Nov 3, 2015 · Modified: Oct 25, 2024 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 28 Comments

    Jump to Recipe

    This Green Tomato, Chili & Apple Chutney is perfect for when you are faced with end of season green tomatoes that just refuse to ripen. Made with (optional) apples and a hint of chili, this delicious condiment is a great way to use up Autumn ingredients and have something delicious ready to use with cheese or gift at Christmas.

    Green tomato, chili and apple chutney ready to eat. this recipe

    This easy green tomato chutney recipe was born quite some time ago (way back in 2015 when I started my first blog), and it has been one that I turn to at that time of year when I have a glut of unripe tomatoes. The great thing is that once you have the recipe, you can vary the quantities according to what you have available, which as gardener's know, tends to vary quite a bit year on year!

    Some years I find my tomato plants are super productive and ripen up really well, in which case I make my Granny's Tomato and Onion Chutney which uses overripe tomatoes.

    The key to creating a good chutney, is layering different levels of spice and flavour, in order to preserve a glut of whatever it is you have a glut of. I've eaten all kinds of sweet, tangy, and savoury spreads... the best always have a pleasing resemblance to their original main ingredient , with a hint of sweetness, a tang of vinegar, and a layering of spices that intrigue the palette. I love to add chutney to a salad sandwich,  or to layer onto a cracker with vegan cream cheese, served up with my Vegan Savoury Cheese Biscuits (Cookies) or to give out as Christmas presents or for teacher appreciation gifts.

    Jump to:
    • 🍅Ingredients
    • 👩‍🍳Instructions
    • 🌶️Substitutions & Variations
    • 🔪Equipment
    • 🥫Storage
    • ❗Top tip
    • ❓FAQ
    • Other Condiments:
    • Burgers and More
    • 📖 Recipe
    • 🌶️Substitutions & Variations
    • 💬 Comments

    🍅Ingredients

    Ingredients for green tomato and chili chutney laid out.
    • Green Tomatoes: If you're a gardener, you'll know that some years you'll have loads of unripe green tomatoes to use, other years, just a few stubborn ones. Make up the weight with apples.
    • Apples: choose a tart cooking apple (or whatever your neighbour brings around). You can also omit the apples if you have a huge amount of green tomatoes to use up and don't want to bulk out the recipe too much.
    • Chillies - either red or green chillies
    • Garlic- I like to use fresh garlic cloves.
    • Onion- brown or white onions, or even banana shallots work.
    • Brown/Malt or Apple Cider vinegar-Make sure not to use the super astringent white vinegar that you get for cleaning. Apple cider or malt vinegar is milder and tastier in this recipe.
    • Brown Sugar: Or white, I like brown for the slightly warmer taste but you can use a mixture or just whichever you prefer.
    • Cumin and/or mustard seeds: Either work well, or you can use a combination of both.
    • Ginger (Fresh ginger root OR you can also use ground ginger, however it will be slightly less potent. )

    See recipe card for quantities.

    👩‍🍳Instructions

    The method for this easy green tomato chutney is pretty simple:

    1. Dice the onion and finely chop the garlic.
    2. Remove the stems and any not so good bits from the raw tomatoes and chop into 1-2 cm pieces.
    3. Peel and core the apples and dice.
    4. Finely chop the chilies. (adjust according to how spicy you want the chutney)
    5. In a large saucepan, bring all the ingredients to a rolling boil, then reduce to a medium heat and simmer. Make sure you don't let it over boil, or catch on the bottom of the pan.
    6. Cook for around 1 hour. Use a potato masher to mash it up a bit so it is a more even texture. You want it to be a bit chunky and not too watery.
    7. Sterilize some wide mouthed jam or preserve jars.
    8. Very carefully spoon the hot chutney into the prepared jars, tap the jars a few times to remove air bubbles from the churney, then wipe the rims and seal tightly.
    9. The chutney is best left to cool and is most delicious if left for a month before eating (if you can wait that long) .

    Hint: The cooking time will vary according to how much chutney you are making and the liquid content. Cook the chutney for longer if you double or triple the recipe or if the apples or tomatoes you use have more moisture content.

    🌶️Substitutions & Variations

    This delicious green tomato chutney recipe is a really great template for adding other flavours to (check out the comments and add your own for some other ideas that people have tried with the recipe). I would choose just a few rather than add all of them in!

    1. Curry Leaves - A few fresh leaves added in at the end.
    2. Whisky or Brandy -As suggested by one of my blog readers!
    3. Bell Peppers or capsicum - chopped and added at the same time as all the other ingredients.
    4. Cinnamon Sticks or powder- for a fragrant and gentle curry.
    5. Star anise- fragrant and so pretty.
    6. Garam Masala or Curry Powder- A few tablespoons mixed with the vinegar to ensure it does not become clumpy.
    7. Other vinegars such as red wine or white wine vinegar to replace the apple cider vinegar
    8. Chili flakes in place of the fresh chilli.
    9. No apples: replace the apples entirely with green tomatoes.

    🔪Equipment

    To make this chutney recipe you will need a big saucepan and  4 or 5, 500ml/16oz jars. A ladle or funnel is also useful for pouring in the churnty.

    🥫Storage

    The vinegar and sugar content in this green tomato and chilli chutney ensures that once it has been boiled and sealed in sterilized jars, it can last for up to a year, or even longer unopened. Once opened, keep in the fridge and use within 2 weeks. (Don't stick your dirty butter knife in there and it might last longer!)

    ❗Top tip

    To sterilize the jars to use them, put them on a high heat through the dishwasher or wash in hot soapy water and dry in a cool oven. Be sure not to touch the inside of the jars or the jar lids and to seal them up tightly.

    ❓FAQ

    What kind of apples can you use for chutney?

    You can use tart or cooking apples for making chutney. I have also used eating apples from my tree and the recipe worked out well.

    Why is my chutney watery?

    If your chutney is watery or too liquid, it has not been simmered long enough. Return it to the pan and simmer for longer until the water is evaporated and you have a thicker chutney.

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    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    Green tomato and chilli chutney getting prepared.

    Green Tomato, Apple & Chilli Chutney

    Louise-Claire Cayzer
    A yummy chutney to use up the glut of green tomatoes and apples that happens in Autumn!
    4.26 from 50 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 2 hours hrs
    Total Time 2 hours hrs 30 minutes mins
    Course Condiment
    Cuisine Vegan
    Servings 60
    Calories 26 kcal

    Equipment

    • 4 500ml/16oz jars
    • 1 Large Saucepan

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 1 kg (5 ½ cups) (ish) green tomatoes, roughly chopped
    • 800 g (4 cups) chopped apples ((around 1 kg before coring & chopping))
    • 4 cloves garlic (, finely chopped)
    • 1 (1 cup) large onion (, finely chopped)
    • 200 g (⅞ cup) brown sugar
    • 200 ml (⅞ cup) malt vinegar (or apple cider vinegar)
    • 1 teaspoon (1 teaspoon) cumin seeds
    • 3 (3) chillies finely chopped
    • 1 inch (1 inch) piece ginger (, peeled & finely chopped)
    • 1 tablespoon (1 tablespoon) salt

    Instructions

    • Make sure everything is chopped. Peel the apples before chopping them.
    • Put all ingredients in a heavy saucepan and let them cook until they release their juices, then bring to a rolling boil for just a minute.
      1 kg (ish) green tomatoes, roughly chopped, 800 g chopped apples, 4 cloves garlic, 1 large onion, 200 g brown sugar, 200 ml malt vinegar, 1 teaspoon cumin seeds, 3 chillies finely chopped, 1 inch piece ginger, 1 tablespoon salt
    • Reduce the heat and simmer for 1 hour or up to 2 hours, until it looks like a 'chutney' - use a potato masher to break up ingredients a bit if necessary.
    • Sterilize jars & spoon in & seal.
    • Leave for at least 3 weeks for the flavour to develop

    Notes

    To sterilize jars, either put them through the dishwasher and use hot, or wash with water & pop on a low heat in the oven, which evaporates the water whilst the heat sterilizes the jar.
    As I don't have a dishwasher, I boil the lids, and use metal tongs to pull them out & position them on the jars.
    This makes around 3 x 500 ml jars.

    🌶️Substitutions & Variations

    This delicious green tomato chutney recipe is a really great template for adding other flavours to (check out the comments and add your own for some other ideas that people have tried with the recipe). I would choose just a few rather than add all of them in!
    1. Curry Leaves - A few fresh leaves added in at the end.
    2. Whisky or Brandy -As suggested by one of my blog readers!
    3. Bell Peppers or capsicum - chopped and added at the same time as all the other ingredients.
    4. Cinnamon Sticks or powder- for a fragrant and gentle curry.
    5. Star anise- fragrant and so pretty.
    6. Garam Masala or Curry Powder- A few tablespoons mixed with the vinegar to ensure it does not become clumpy.
    7. Other vinegars such as red wine or white wine vinegar to replace the apple cider vinegar
    8. Chili flakes in place of the fresh chilli.
    9. No apples: replace the apples entirely with green tomatoes.

    Nutrition

    Serving: 20gCalories: 26kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 120mgPotassium: 65mgFiber: 1gSugar: 5gVitamin A: 136IUVitamin C: 8mgCalcium: 7mgIron: 1mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Reader Interactions

    Comments

      4.26 from 50 votes (44 ratings without comment)

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    1. Dawn says

      October 24, 2024 at 6:38 pm

      How can it come to a rolling boil if there's only 200ml of liquid?

      Reply
      • Louise-Claire Cayzer says

        October 25, 2024 at 9:54 am

        The tomatoes release a lot of their own juices which combined with the liquid create enough to come to a boil. It might take a few minutes to all cook down, but once it does, there will be plenty of liquid to bring to a proper boil. You only need it to be super bubbly for a minute, then reduce to a simmer.

        Reply
    2. Paul Davis says

      September 26, 2024 at 11:47 am

      3 stars
      Check which . Malt vinegar as in the recipe is too strong

      Reply
      • Louise-Claire Cayzer says

        September 26, 2024 at 1:02 pm

        Thank you for your feedback. It can really depend on your personal taste as to which vinegar you use. I have used both malt and apple cider vinegar and like the outcome of both. That said, they all benefit from 'maturing' for a few weeks which also mellows the flavor.

        Reply
    3. mrs J Samson says

      September 26, 2021 at 4:25 pm

      How many calories in this recipe.?

      Reply
      • Louise-Claire Cayzer says

        October 19, 2021 at 7:22 pm

        We have updated the calories on the nutrition label at the bottom of the recipe.
        Per 20g (tablespoon) serving is around 26 calories.
        This recipe makes around 3 jars which we think would have 20 servings per jar.

        Reply
    4. Jane Lindsay says

      January 23, 2021 at 4:37 am

      Im making this now. I wonder if a few fresh curry leaves would be good?

      Reply
      • Louise-Claire Cayzer says

        January 23, 2021 at 11:25 am

        I haven't tried with them, but I imagine they would be very good in it! The flavours would certainly match very well. Please let me know if you do end up using them and how it turns out!

        Reply
    5. Martin Murray says

      October 28, 2020 at 3:37 pm

      5 stars
      I’ve doubled up on all the ingredients as picked 2.3kg of green tomato’s to use. Also gave away around 8kg but received 10kg of sweet cooking apples ?

      Subbed the cumin for Mustard seeds and added a couple of drams of 18 year old single malt.

      First time making chutney and all home grown by us and our neighbour

      Tastes yummy ? but took over 5 hours due to the amount ?

      Reply
      • Louise-Claire Cayzer says

        October 29, 2020 at 6:37 pm

        OH sounds amazing! I love how chutney can be adapted to what you have a big glut of to use up! And now you'll have loads to give away for presents too 🙂 x

        Reply
    6. Loraine Brown says

      September 28, 2020 at 9:39 pm

      5 stars
      I added some apple pulp left over from making apple jelly as well as peeled and chopped windfall eating apples. Left out the cumin seeds and added a tablespoon of whole grain mustard. Used apple cider vinegar. It only took an hour to cook. Can’t wait to try it in a month’s time. Thanks for the recipe.

      Reply
      • Louise-Claire Cayzer says

        September 29, 2020 at 2:58 pm

        Mustard seeds sound like a delicious alternative to cumin! Glad you liked the recipe & hope the results are delicious!

        Reply
    7. Diane says

      August 07, 2020 at 10:21 pm

      My chutney is often a little runny. I wonder if it’s because I make it in a straight sided stock pot rather than the open jam pan my mother would use, so less surface area for steam to escape and the sauce to reduce.
      Question: Should the apples be a particular type, like Granny Smith, which fall apart as you cook them?

      Reply
      • Louise-Claire Cayzer says

        August 08, 2020 at 3:38 pm

        My chutney runniness depends on the amount of liquid in the pot- to make it less runny you could boil for a little longer to evaporate some of the liquid, or yes, use a jam pan.
        For the apple variety- I've used all kinds over the years. Some from neighbours, some from my little apple tree in the garden. I'm not sure any are a 'type'- It really depends on what I have a glut of! (our own apple tree is a rescue from a garden centre, I don't even know what variety it is!!)

        Reply
        • Tracey D Shepherd says

          August 24, 2020 at 6:48 pm

          5 stars
          I have just started this recipe, chopped loads of green tomatoes, some apples, garlic, chilli’s and half a red pepper that I had left over, leaving it now until tomorrow then to add the wet stuff, smells Devine so hopefully will taste amazing in a few months..x

          Reply
    8. Trish Barnett says

      March 20, 2020 at 9:27 pm

      I am going to make this today. I shall also add some figs off my tree and reduce a couple of apples. I will let you know how it goes.

      Reply
    9. Christina says

      January 13, 2020 at 6:35 pm

      5 stars
      Thank you for this recipe. I made it September 2019 and had it January 2020 it is absolutely gorgeous. I followed the recipe exactly. Someone gave me unwanted green tomatoes unfortunately I am unable to buy them anywhere in the UK.

      Reply
      • Meic says

        July 31, 2020 at 4:12 pm

        You can orderthem by the kilo on-line from the Tomato Stall

        Reply
        • Vanessa says

          August 02, 2020 at 3:00 pm

          Fab Christina! We love a good bulk buy too ?

          Reply
    10. tezliz says

      October 27, 2018 at 2:18 pm

      do you leave skin on the apples?

      Reply
      • Louise-Claire Cayzer says

        October 29, 2018 at 11:26 am

        I peeled the apples for a smoother chutney.

        Reply
    11. tezliz says

      October 27, 2018 at 2:16 pm

      do you leave the skin on the apples?

      Reply
    12. David Lewis says

      September 13, 2017 at 10:23 pm

      5 stars
      Followed the recipe but substituted the malt vinegar with red wine vinegar and added 1tsp of all spice. From the test taste seems like a promising chutney but will let the flavours to infuse for another 3 weeks to make my final assessment. Made 5x 425ml jars in total.

      Reply
      • louise says

        September 15, 2017 at 8:17 pm

        Ohh.. hope it tastes delicious! Sounds like you've made enough to share with friends too!

        Reply
    13. Kathryn Grace says

      November 05, 2015 at 10:47 pm

      That looks wonderfully delicious. I'll tuck this away and save it for next year, as I don't believe our CSA will send any more green tomatoes in our farm box this fall. I was wondering how many jars and of what size this recipe makes.

      Reply
      • louise says

        November 18, 2015 at 9:59 am

        Hi Kathryn,
        This made 3 x 500ml jars & a little left over which we ate up straight away! As I was using up produce I kind of winged it a bit, but was very happy to have it turn out. x

        Reply
      • Mark says

        October 31, 2022 at 1:51 pm

        Do you really mean a tablespoon of salt?? That's a LOT of salt!

        Reply
        • Louise-Claire Cayzer says

          November 01, 2022 at 1:12 pm

          It does seem like a lot, but it's to preserve around 2kg of produce. 1 tbsp = about 15g. You can reduce the salt if you wish, however I do not recommend to reduce it by more than half. (7g)

          Reply

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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