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Green Tomato Chutney

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Great way of using up the green tomatoes. Lovely store cupboard stock, and great gifts too. It is great with all kinds of things, like cheese, meats, on sandwiches or crackers.

Great way of using up the green tomatoes. Lovely store cupboard stock, and great gifts too. It is great with all kinds of things, like cheese, meats, on sandwiches or crackers.

Ingredients

Serves: 1

Metric Cups

For the Chutney

  • 1 kilogram tomatoes (green - roughly chopped)
  • 1 medium onion (finely chopped)
  • 400 millilitres red wine vinegar (or white wine vinegar)
  • 300 grams sugar
  • 1 chilli (optional)
  • ½ teaspoon salt

For the Spice Mixture

  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • ½ teaspoon allspice
  • 3 cardamom pods
  • 8 cloves garlic (roughly chopped)
  • 2 centimetres piece of fresh root ginger (roughly chopped)

For the Chutney

  • 2⅕ pounds tomatoes (green - roughly chopped)
  • 1 medium onion (finely chopped)
  • 14 fluid ounce red wine vinegar (or white wine vinegar)
  • 10⅗ ounces sugar
  • 1 chile (optional)
  • ½ teaspoon salt

For the Spice Mixture

  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • ½ teaspoon allspice
  • 3 cardamom pods
  • 8 cloves garlic (roughly chopped)
  • ⅘ inch piece of fresh gingerroot (roughly chopped)

Method

Green Tomato Chutney is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Blend the spice mixture up, with 2 tbsp of vinegar, in food processor. Should be fairly smooth, but don't worry about a few whole mustard seeds or peppercorns
  • Place tomatoes, onion and remaining vinegar in large pan and simmer until softened. (20mins roughly) stir occasionally to ensure it doesn't catch on bottom of pan
  • Add sugar and cook for about 10 minutes at a simmer.Stir occasionally to ensure it doesnt catch on bottom of pan
  • Add the spice mixture, chilli and salt. Cook until thickens and pour into sterilised jars.
  • Blend the spice mixture up, with 2 tbsp of vinegar, in food processor. Should be fairly smooth, but don't worry about a few whole mustard seeds or peppercorns
  • Place tomatoes, onion and remaining vinegar in large pan and simmer until softened. (20mins roughly) stir occasionally to ensure it doesn't catch on bottom of pan
  • Add sugar and cook for about 10 minutes at a simmer.Stir occasionally to ensure it doesnt catch on bottom of pan
  • Add the spice mixture, chile and salt. Cook until thickens and pour into sterilised jars.
  • Additional Information

    Make sure you're organised and have your jars washed and ready to sterilise while this is cooking. Get them sterilised and make sure they are still warm when you come to fill them.

    Makes: 1kg, about 3x 454g

    Make sure you're organised and have your jars washed and ready to sterilise while this is cooking. Get them sterilised and make sure they are still warm when you come to fill them.

    Makes: 1kg, about 3x 454g

    Tell us what you think

    What 1 Other has said

    • We tried this but were a little short on tomatoes so chucked in some red ones and 150g of sultanas. We also didn't have any cardamom so we made it with garam masala (just over half a teaspoon). I just tried it straight from the pan with some cheese on toast and it tasted fab!

      Posted by Badgerpaws on 11th September 2011
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