If your chillies and tomatoes have failed to ripen before winter then this green tomato chilli chutney recipe is for you. Its the perfect autumn recipe that really signals the end of the chilli growing season for us.
Here at Chilli King HQ most of our tomato plants have well and truly past it while our chilies are still ripening – all be it very slowly. This simple recipe is perfect to use up any unripe fruit and preserve any excess harvest to eat throughout the winter.
Green Chutney and Chilli Chutney Ingredients
- 1 kg of green tomatoes
- 700g of apples
- 500g onions
- 300ml of white wine vinegar
- 5 chopped chillies
- 300g brown sugar
- fresh thyme
- salt and pepper
- 1 teaspoon of ground coriander seeds
Method
First of the above is just a base recipe that can be easily adjusted depending on what you have available. You could easily add chopped carrots, marrow, courgettes, peppers, sultanas, beans, cauliflower, or pretty much any vegetable you like.
Chop all of the ingredients into cubes and add to a large, deep pan. Bring to the boil then simmer slowly for about 2-3 hours until the vegetables are soft and the mixture has reduced down to a thick, almost sticky mixture.
To sterilise your jars place them in an oven at about 150 degrees for about 10 minutes. Boil the lids or any rubber seals in a pan for 5 minutes as these can be damaged in the oven. This green tomato chilli chutney recipe makes about 5 large jars.
Related: Do check out our classic chilli chutney recipe.
Made this today, I tweaked the recipe by using dark brown sugar and adding some mustard seeds, 2” of ginger, some smoky red chili powder I had from last years crop and an extra spoon of salt. Took four hours on a gentle simmer until drawing the spoon across the pan base wouldn’t close up immediately.