Tangy and Spicy Green Tomato Chutney Recipe

Hello and welcome to my recipe article for Green Tomato Chutney. As a chef specializing in British cuisine, I can confidently say that this traditional English recipe is a must-try. It’s a unique combination of tangy and sweet flavors that will satisfy your taste buds and leave you wanting more.

But what exactly is chutney? In its simplest form, it’s a savory condiment made with fruits, vegetables, and spices. Chutneys can be used as a dip, a spread on sandwiches, or even as a marinade for meats. In the UK, it’s often served alongside cheese and crackers as a perfect appetizer.

For this recipe, we’re using green tomatoes – unripe tomatoes that are firm in texture and slightly sour in flavor. Don’t let their unripeness fool you; they make an excellent base for chutney. Mixed with brown sugar, malt vinegar, onion, and a selection of spices such as cayenne pepper and dry mustard, this chutney will pack a punch in terms of taste.

I highly recommend trying this recipe out if you’re looking to diversify your condiment options or simply trying something new. Not to mention, it’s incredibly easy to make! So come along and let’s dive into the world of Green Tomato Chutney – I guarantee you won’t regret it.

Why You’ll Love This Recipe

Green Tomato Chutney - Traditional English Recipe
Green Tomato Chutney – Traditional English Recipe

If you’re looking for a versatile and delicious condiment that’s perfect for any season, look no further than this traditional English Green Tomato Chutney. Not only does it make use of unripe green tomatoes that might otherwise go to waste, but it’s also easy to make and customizable to suit your tastes.

One of the things I love about this recipe is how simple the ingredients are. With just some green tomatoes, onions, vinegar, sugar, and a few spices, you can create a tangy and sweet chutney that pairs perfectly with cheese or crackers. It’s also a great way to add some depth of flavor to sandwiches or grilled meats.

But what really sets this chutney apart is its versatility. It can be canned and stored for months, making it an ideal condiment to have on hand for impromptu picnics or potlucks. It can also be served warm as a side dish or used as a marinade for pork or chicken.

Plus, if you’re feeling adventurous, there are plenty of ways to mix things up. Add some apples or cherries to the mix for a fruity twist or play around with the spice level by adjusting the cayenne pepper.

So why do I love this recipe? Because it’s easy, versatile, and delicious all year round. Try it out for yourself and see – I promise you won’t be disappointed!

Ingredient List

 A burst of green goodness in every jar!
A burst of green goodness in every jar!

Here’s what you’ll need to make Green Tomato Chutney:

Main Ingredients

  • 1 lb (500g) green tomatoes, cored and chopped
  • 1 large onion, chopped
  • 2 pounds (1 kg) green tomato, chopped
  • 1 cup (240ml) malt vinegar
  • 2 cups (400g) brown sugar
  • 2 cooking apples, peeled and chopped
  • 1 cup (150g) golden raisins
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • 1 tbsp dry mustard
  • 2 tsp mixed spice

Other Ingredients

  • 4 garlic cloves, minced
  • 1 pint (480ml) cider vinegar
  • ¼ cup (50g) light muscovado sugar
  • 4 large onions, chopped
  • 8 ounces (225g) cherry tomatoes, halved or quartered

The ingredients for this recipe are fairly easy to find in any grocery store. If there are any ingredients that you don’t have on hand or can’t find, don’t worry. There are many substitutions and variations that can be made to suit your taste preferences.

The Recipe How-To

 Fresh, tangy, and oh so flavorful.
Fresh, tangy, and oh so flavorful.

Step 1: Prepare the Ingredients

Before starting the cooking process, it is essential to prepare all the ingredients. Peel and chop one large onion and core and chop two pounds of green tomatoes. Peel and core three cooking apples, chop them into small pieces, and set aside in a bowl.

Step 2: Cook the Green Tomatoes and Onions

Place the chopped green tomatoes and onions in a large pot over medium heat. Add a tablespoon of salt, half a teaspoon of cayenne pepper, a teaspoon of dry mustard, two teaspoons of mixed spice, and a pint of malt vinegar (approximately 2 cups).

Allow the mixture to boil and then reduce heat to low, letting it simmer for around an hour until the vegetables become soft.

Step 3: Add Sugar and Apple Ingredients

After an hour, add one pound of brown sugar, a cup of chopped onion, two chopped apples from earlier, and half a cup of golden raisins to the pot. Stir well, making sure all ingredients are evenly mixed.

Step 4: Simmer for One More Hour

Simmering the chutney slowly will give it more flavor. So, let it cook on low heat for another hour or until it becomes thick and syrupy.

Step 5: Bottle or Can the Chutney

When the chutney has cooled down, transfer it to sterilized jars or bottles. Seal them tightly so that there is no air inside. If you plan on storing your chutney for future use, make sure you follow proper canning procedures.

This easy green tomato chutney recipe is perfect as a condiment with any dish. Use it as an alternative to ketchup or alongside cheese on crackers for appetizers. It’s also great as part of a cheese platter.

Enjoy your homemade condiment and don’t forget to store it correctly to keep its freshness longer!

Substitutions and Variations

 The perfect condiment to add zing to your meals!
The perfect condiment to add zing to your meals!

If you want to add a twist to your green tomato chutney, try substituting some of the ingredients in the recipe. Here are some suggestions you can consider:

– Swap green tomatoes for red tomatoes: While green tomatoes are the traditional base of this chutney, you can still make a delicious and flavorful chutney using ripe, red tomatoes. You may need to adjust the sugar level slightly as red tomatoes are sweeter.

– Use different vinegar: The recipe calls for malt vinegar, but you can also use cider vinegar or white wine vinegar if you prefer. Each type of vinegar has a distinctive flavor profile that will affect the final taste of your chutney.

– Mix up the spices: The combination of mixed spice, cayenne pepper, and dry mustard in this recipe gives the chutney its distinct flavor. But if you don’t have all these spices on hand, substitute with other spices that complement the green tomato’s tartness such as cinnamon, clove, and cardamom.

– Try different sweeteners: Instead of brown sugar or muscovado sugar, you can use honey or maple syrup to sweeten your chutney. Keep in mind that these sweeteners will add their own unique flavors to the chutney.

– Add fruits: This recipe already includes dried fruit in the form of golden raisins, but feel free to add chopped fresh fruits such as apples or pears for extra sweetness and texture.

Remember that these substitutions are only suggestions; feel free to experiment with different combinations until you find your perfect green tomato chutney recipe.

Serving and Pairing

 Never let your green tomatoes go to waste with this chutney recipe.
Never let your green tomatoes go to waste with this chutney recipe.

Serving green tomato chutney is super easy and versatile. You can serve it as a condiment or a side dish with an endless list of meals. Try adding it as a topping on your sandwiches, burgers, or hot dogs. Trust me; it will give your dish an extra pop of tang and sweetness that would leave everyone craving for more.

This chutney also pairs well with savory dishes like pork chops, grilled chicken, beef stew, and roasted vegetables. The zesty flavors complement the richness of the dishes perfectly and make them stand out. You can also use it as a dip for your favorite snacks or spread it over your crackers or toast.

Another great idea is to use this chutney as a base for making salad dressings, marinades, or even pasta sauce! Its consistency and flavor profile can elevate the taste of any dish. So get creative with it and explore new ways to include this goodness in your meals.

When serving it, make sure to let it sit at room temperature for at least 15 minutes before serving to allow all the flavors to blend together. And if you have any leftovers, no worries! This chutney can be stored in an airtight container in the refrigerator for up to two weeks.

So go ahead and experiment with this versatile green tomato chutney recipe and let its sweet and sour flavors transform your everyday meals into something extraordinary!

Make-Ahead, Storing and Reheating

 Add some color and spice to your cheeseboards with this chutney.
Add some color and spice to your cheeseboards with this chutney.

I always recommend making a big batch of green tomato chutney, as it’s a versatile and long-lasting condiment. It could be stored in an airtight jar or container in the fridge for up to six months. However, if you’re planning to keep your chutney longer, then you may look into canning. This process involves preserving the chutney in sterile jars, which could extend its shelf life by up to 18 months.

To make the most of your green tomato chutney, I suggest letting it rest in the fridge for at least two weeks before digging in. This time allows for the flavors to meld and mature further. If you need to store your chutney before eating it for the first time, let it cool down to room temperature first before transferring to an airtight container or jar.

Reheating the chutney is not necessary as it’s delicious served cold, particularly as an accompaniment to cheese platters and charcuterie boards. But if warm chutney is what you desire, then heat it gently on low heat on the stove whilst stirring regularly. Avoid using high heat as it could scorch and ruin its delicious flavor.

Finally, if you do have leftover green tomato chutney, try using it in new recipes! Use it as a marinade for meats or vegetables, as a glaze for roasted pork loin or chicken breasts, or even as a dip for tortilla chips. Trust me; you’re going to want to make extra batches of this delicious and versatile chutney recipe!

Tips for Perfect Results

 The taste of England in a jar!
The taste of England in a jar!

The Green Tomato Chutney is a popular condiment in England, with a unique blend of flavors that make it a perfect accompaniment to various dishes. However, mastering the preparation of this recipe can take some practice. To help you achieve perfect results every time, I am sharing some essential tips that will ensure your chutney is flavorful and has the perfect texture.

Firstly, always use firm green tomatoes when making the chutney. As tempting as it may be to use ripe or red tomatoes, they will result in a softer texture and sweeter taste, which will not work well in this recipe. The same goes for the apples – make sure you use firm tart apples like Granny Smith to balance out the sweet and sour flavors.

Next, do not rush the cooking process. Chutneys are meant to be slow-cooked over low heat to allow the flavors to blend together perfectly. Rushing this process could affect the final outcome of your chutney.

Another important tip is to stir regularly while cooking. Stirring helps prevent the chutney from burning or sticking to the bottom of the pan. It also ensures that all ingredients are evenly distributed throughout the mixture.

It is important to choose the right type of vinegar for this recipe. Malt vinegar is recommended because of its rich flavor and dark color that adds depth to the chutney’s flavor profile. However, if malt vinegar is hard to find, apple cider vinegar can be used as an alternative.

Lastly, don’t forget that chutneys get better with age! The flavors improve as they sit in jars, so it’s worth considering making large batches and storing them for several weeks before using.

In conclusion, following these tips will help you create delicious green tomato chutney with a unique blend of sweet and sour flavors perfect for any mealtime.


As we come to the end of the article, you may still have some questions or concerns about making this green tomato chutney recipe. To help ease your mind and ensure your success in the kitchen, I’ve compiled a list of frequently asked questions (FAQs) and their corresponding answers. From ingredient substitutions to canning concerns, we’ve got you covered. So, let’s dive in and get all your queries addressed before you start cooking!

What vinegar is best for chutney?

When making chutney, it is crucial to use vinegar of high quality with a minimum of 5% acetic acid content. Any respectable brand of white, malt, wine or cider vinegar can meet the necessary standards. Brown sugar is commonly used for darker hued chutneys, while granulated sugar is recommended for lighter ones.

Is green tomato chutney made from unripe tomatoes?

For this recipe, it is recommended to use green tomatoes that are not able to ripen fully by the end of the season. These tomatoes are typically discarded but can be utilized to make a flavorful chutney. It is important to avoid using ripe, red tomatoes as they tend to be too juicy for the recipe. Choosing the right kind of green tomatoes will result in a delicious and satisfying chutney.

What preservative is used in tomato chutney?

For the homemade tomato chutney, you’ll need a list of ingredients to create that classic British taste. One key ingredient that helps extend the shelf life of the chutney is sodium benzoate, which acts as a preservative. With these ingredients, you’ll be on your way to creating a delicious and long-lasting tomato chutney.

What is the difference between relish and chutney?

When it comes to condiments, chutney and relish are often compared due to their common ingredients of chopped vegetables, vinegar, and spices. However, chutney differs from relish in its texture and composition, as it usually incorporates a combination of fruit pieces while relish typically contains only one vegetable ingredient.

Bottom Line

In conclusion, this Green Tomato Chutney recipe is an excellent traditional English dish that is both versatile and delicious. With a perfect combination of sweet and tangy flavors, this recipe is sure to become a favorite in any household.

By using fresh ingredients, such as green tomatoes and apples, you can create a chutney that is full of flavor and nutrition. And with the added mix of spices, you’ll be left with a condiment that is perfect for adding flavor to sandwiches, grilled meats, or even as a topping on crackers or toast.

Moreover, the fact that it’s easy to make and can be stored easily makes it the ultimate choice for anyone who wants to enjoy a little taste of tradition without stepping outside their comfort zone.

So why not give this Green Tomato Chutney recipe a try? I promise you won’t regret it! Whether you’re looking for a new way to add flavor to your meals or just want to try something new, this chutney is sure to impress. So don’t hesitate to indulge yourself in this traditional and tangy English pickle – I assure you that it will leave you wanting more!

Green Tomato Chutney - Traditional English Recipe

Green Tomato Chutney - Traditional English Recipe Recipe

My Mum used to make green tomato chutney many years ago but she lost the recipe. I have spent ages looking for a replacement recipe & this is the closest to what we remember. This recipe is adapted from one on Hidden England. I love this best with cheese sandwiches or a ploughmans salad etc. Time to make doesn't include the 'resting' times given.
Course Condiment
Cuisine English
Keyword < 4 Hours, Apple, Easy, European, Fruit, Inexpensive, Onions, Savory, Spicy, Stove Top, Vegan, Vegetable
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 4 jars
Calories 590.6kcal


  • 1 lb green tomato
  • 1 lb onion
  • 1 lb apple (granny smith or other firm, tart apple)
  • 1 lb brown sugar
  • 1 pint malt vinegar
  • 1/2 teaspoon mixed spice
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 2 ounces salt


  • Finely chop the tomatoes, apples and onions. Put them in a bowl and sprinkle with the salt. Cover and leave somewhere cool overnight.
  • Strain off the resulting salty juice and discard. Put the remains of the onion, tomato, apple mix into a pan and add the vinegar, spice, mustard, ginger and pepper. Bring to the boil and simmer for about 1½ hours, stirring occasionally. You will know when it is ready because the chutney will start to become 'thick' in texture.
  • Turn off the heat and leave it in the pan to cool. Once it is at room temperature then decant it into clean storage jars, seal and put to one side for use. This can be eaten immediately after cooking, but you will find that the flavour improves if left for a few weeks in the jars before eating.


Serving: 2542g | Calories: 590.6kcal | Carbohydrates: 144.9g | Protein: 2.9g | Fat: 0.8g | Saturated Fat: 0.1g | Sodium: 5606.5mg | Fiber: 5.7g | Sugar: 130.9g

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