Easy Green Tomato Chutney Recipes

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BETTY'S GREEN TOMATO CHUTNEY

This sweet green tomato chutney is a great way to use up unripened tomatoes.

Provided by Sian Kathryn Cross

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 3h

Yield 128

Number Of Ingredients 13



Betty's Green Tomato Chutney image

Steps:

  • Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
  • Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.

Nutrition Facts : Calories 43.6 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 4.8 mg, Sugar 9.2 g

2 pounds green tomatoes, chopped
1 pound cauliflower, chopped
1 ½ pounds onions, chopped
2 ½ pounds brown sugar
3 cups distilled white vinegar
1 ¼ cups all-purpose flour
2 ½ teaspoons ground turmeric
2 ½ teaspoons dry mustard powder
2 ½ teaspoons curry powder
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
1 cup distilled white vinegar

GREEN-TOMATO CHUTNEY

Provided by Melissa Fernandez

Categories     quick, condiments

Time 30m

Number Of Ingredients 9



Green-Tomato Chutney image

Steps:

  • Simmer all ingredients in a small covered saucepan for 30 minutes.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 527 milligrams, Sugar 51 grams

1 pound green tomatoes, chopped
½ medium white onion, chopped
½ cup golden raisins
1 cup brown sugar
½ teaspoon freshly grated ginger
¼ teaspoon ground allspice
1/8 teaspoon freshly ground black pepper
1 teaspoon salt
¾ cup apple cider vinegar

GREEN TOMATO CHUTNEY

This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year

Provided by Mary Cadogan

Categories     Condiment

Time 1h40m

Yield Makes about 3kg

Number Of Ingredients 7



Green tomato chutney image

Steps:

  • Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
  • The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
  • Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

Nutrition Facts : Calories 34 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

2½ kg green tomatoes
500g onion
1 rounded tbsp salt
500g sultanas
500g cooking apples
500g light muscovado sugar
1.14l jar spiced pickling vinegar

GREEN TOMATO CHUTNEY

Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith a cheese plate,spread it on a sandwich, oruse it as a topping for grilledpork chops or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 10



Green Tomato Chutney image

Steps:

  • Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.
  • Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.
  • Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
  • Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.

4 pounds green tomatoes (about 12 medium), diced
2 yellow bell peppers, ribs and seeds removed, finely diced
2 Vidalia or other sweet onions, finely diced
1 cup golden raisins
1 tablespoon mustard seeds
1/4 teaspoon ground cayenne pepper
2 cups packed light-brown sugar
Finely grated zest of 1 lemon
2 sticks cinnamon (each 3 inches long)
1/2 cup cider vinegar

GREEN TOMATO & APPLE CHUTNEY

This classic condiment makes the most of end-of-season green tomatoes with apples, sultanas and spice

Provided by Jane Hornby

Categories     Condiment

Time 2h30m

Yield Makes 5 x 450ml jars

Number Of Ingredients 14



Green tomato & apple chutney image

Steps:

  • Heat the oil in a preserving pan, then add the onions and let them gently soften for 10 mins. Add the garlic, spices and bay, and cook for 5 mins more until fragrant.
  • Tip in the tomatoes, apples and half the vinegar, then simmer for about 15 mins or until the tomatoes and apples are soft. Add the rest of the vinegar, then the sugar, dried fruit and salt, and cook gently until the sugar dissolves.
  • Turn up the heat a little, then bubble the chutney for about 1 hr 30 mins, or until it is thick and jammy. When ready, you will be able to drag a line across the bottom of the pan without the chutney flooding back straight away. The timing can vary depending on the water content of the tomatoes. Remove the bay leaves before potting the hot chutney into hot, sterilised jars.

Nutrition Facts : Calories 18 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Sodium 0.1 milligram of sodium

4 tbsp olive oil
1kg onions, chopped
6 garlic cloves, finely chopped
1 tbsp mixed spice
1 heaped tsp yellow mustard seeds
1 tsp chilli flakes (optional)
2 bay leaves
2kg green tomatoes, roughly chopped
500g cooking apples, peeled and diced
850ml cider vinegar
500g light soft brown sugar
200g soft pitted dates, chopped
200g sultanas
1 tbsp flaky sea salt (or 1 heaped tsp coarse crystal)

GREEN TOMATO CHUTNEY

At the end of this summer I had about 13 lbs of green tomatoes that I salvaged from my garden. In looking for uses for them, I found several chutney recipes. This one was my favorite that I tried. Adapted from a recipe found on simplyrecipes.com. Lovely as a condiment on chicken, pork, seafood, even hot dogs! Also great with a little cheese on a cracker or tortilla chip.

Provided by flower7

Categories     Chutneys

Time 1h15m

Yield 3 pints

Number Of Ingredients 14



Green Tomato Chutney image

Steps:

  • Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
  • Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.

2 1/2 lbs green tomatoes (a few ripe or partially ripe are fine to be included)
1 1/4 cups light brown sugar, packed
1 cup chopped red onion
1 cup golden raisin
1 cup cider vinegar
2 tablespoons chopped candied ginger
1 tablespoon yellow mustard seeds
1 teaspoon chili pepper flakes
1 teaspoon coriander seed
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cinnamon stick
1/16 teaspoon ground nutmeg

GREEN TOMATO CHUTNEY - TRADITIONAL ENGLISH 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.

Provided by Um Safia

Categories     Apple

Time 1h50m

Yield 4-6 jars

Number Of Ingredients 9



Green Tomato Chutney - Traditional English Recipe image

Steps:

  • 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.

Nutrition Facts : Calories 590.6, Fat 0.8, SaturatedFat 0.1, Sodium 5606.5, Carbohydrate 144.9, Fiber 5.7, Sugar 130.9, Protein 2.9

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

GREEN TOMATO CHUTNEY

This is a good way to use up the green tomatoes from the garden at the end of the season. I'm estimating the prep time - using a food processor will reduce it!

Provided by CountryLady

Categories     Chutneys

Time 4h

Yield 5 quarts

Number Of Ingredients 13



Green Tomato Chutney image

Steps:

  • Skin (or not- its your choice) tomatoes.
  • Pare& core apples.
  • Peel onions.
  • Chop the whole lot as finely as you like it- or until your arm gets tired!
  • Put everything into a LARGE, heavy pot.
  • Add raisins& first amount of vinegar.
  • Cook until, about 1/2 hour.
  • Meanwhile, dissolve mustard in 2nd amount of vinegar& add to pot.
  • Tie pickling spice into a square of cheesecloth& add to pot.
  • Add the rest of the ingredients to the pot& bring to a boil.
  • Reduce heat& simmer uncovered, stirring occasionally for 2 hours.
  • Remove cheesecloth spice bag& pour hot mixture into sterilized jars.

Nutrition Facts : Calories 1200.3, Fat 3.1, SaturatedFat 0.4, Sodium 2908.2, Carbohydrate 286.8, Fiber 17.8, Sugar 236.3, Protein 10.6

3 lbs green tomatoes
3 lbs apples (I prefer green)
3 lbs onions
1 lb raisins
1 1/2 quarts vinegar, plus
1 pint vinegar (any kind)
2 tablespoons dry mustard
2 tablespoons whole pickling spices
1 1/2 lbs brown sugar
2 tablespoons salt
2 teaspoons white pepper
1 teaspoon cayenne
2 teaspoons ground ginger

SOUTHERN GREEN TOMATO CHUTNEY

This is a delicious and versitile condiment. I find it especially good with grilled pork loin. This is a great way to use your green tomatoes in the garden at the end of the season. I found this in a cookbook I got at the library called THE COUNTRY STORE. (Unfortunately I did not write down the author's name.) Cooking time does not include processing time.

Provided by wood stove stoker

Categories     Vegetable

Time 1h30m

Yield 5 3/4 pints

Number Of Ingredients 10



Southern Green Tomato Chutney image

Steps:

  • Quarter the tomatoes and place them in a large pot.
  • Quarter, core and chop the unpeeled apples and add them to the tomatoes.
  • Chop the onions and add them to the tomatoes with all the other ingredients.
  • Heat gently, stirring until all the sugar has dissolved.
  • Bring to a boil and simmer uncovered, stirring occasionally, for one and half hours until the chutney has thickened.
  • Pour the chutney into warm, sterilized jars.
  • Seal (canning process) immediately.

Nutrition Facts : Calories 482.9, Fat 0.9, SaturatedFat 0.1, Sodium 61.8, Carbohydrate 119.7, Fiber 5.8, Sugar 105.8, Protein 3.8

2 1/4 lbs green tomatoes
1 lb apple (I use granny smiths)
2 medium onions
4 cups malt vinegar
2 cups minus 2 tablespoons brown sugar
1 cup golden raisin
1 1/2 teaspoons mustard powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper

GREEN TOMATO CHUTNEY

Provided by Robert Farrar Capon

Categories     condiments, project

Time 1h45m

Yield 6 to 7 pints of chutney

Number Of Ingredients 11



Green Tomato Chutney image

Steps:

  • Pour boiling water (about 2 cups) over the tamarind and let stand until cool. Place a sieve over a bowl and work the tamarind in it with your fingers, pressing the pulp through the sieve and leaving the seeds in it. Add hot water as you work to facilitate the separation of seeds from pulp.
  • Put the tamarind pulp and liquid into a deep, heavy pot, add all other ingredients and simmer, uncovered, about 1 hour, or until the mixture is reduced to a saucelike consistency.
  • Put the mixture into sterilized jars, cover with canning lids and bands and process in a water-bath canning kettle for 30 minutes. Cool, tighten bands and store until needed.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 0 grams, Carbohydrate 102 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 481 milligrams, Sugar 85 grams

2 8-ounce packages tamarind (available in Oriental groceries)
2 whole lemons, seeded and chopped
10 cloves garlic, peeled and chopped
10 cups chopped green tomatoes
6 cups brown sugar
1 1/2 cups seeded raisins
1 1/2 cups seeded muscat raisins, cut up
1 1/2 cups peeled, chopped ginger root
1 tablespoon salt, or as desired
1 teaspoon cayenne pepper, or as desired
4 cups cider vinegar

GREEN TOMATO CHUTNEY

Make and share this Green Tomato Chutney recipe from Food.com.

Provided by Bergy

Categories     Chutneys

Time 4h

Yield 8 Pints

Number Of Ingredients 10



Green Tomato Chutney image

Steps:

  • Put layers of tomatoes the with pickling salt.
  • Add enough cold water to cover tomatoes.
  • Cover and refrigerate overnight.
  • Drain& rinse the Tomatoes.
  • Put them a large pot place and add Onions, apples.
  • green pepper and vinegar.
  • Bring to a boil and boil 30 minutes.
  • Tie the pickling spice in gauze and add to the pot.
  • Stir in the brown sugar.
  • Simmer over low heat for about 2 hours.
  • Watch that it doesn't burn!
  • Pour into sterilized jars, seal and water bath for 10 minutes.

Nutrition Facts : Calories 887.6, Fat 1.3, SaturatedFat 0.2, Sodium 7179.7, Carbohydrate 220.9, Fiber 11.5, Sugar 203.3, Protein 6

16 cups green tomatoes, peeled and sliced
1/2 cup pickling salt
3 onions, peeled
16 cups apples, chopped
3 green peppers, chopped
3 fresh long hot red peppers (optional)
4 cups vinegar
3 tablespoons pickling spices
6 cups brown sugar
1 teaspoon chili powder

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GREEN TOMATO CHUTNEY RECIPE (STEP BY STEP) - WHISKAFFAIR
Instructions. Heat vegetable oil in a pan. Once the oil is hot, add tomato and green chilli and cook for 8-10 minutes until tomatoes are charred and nicely cooked. Transfer the tomatoes and chillies in the jar of a blender. Add garlic, peanuts, salt and tamarind paste and grind to make a smooth chutney. Add little water if required.
From whiskaffair.com


EASY GREEN TOMATO CHUTNEY BEST RECIPES
Steps: Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.
From findrecipes.info


GREEN TOMATO CHUTNEY - EASY RECIPE - PENNY'S RECIPES
Instructions Roughly chop the tomatoes Peel and finely chop the onion Place all the ingredients in a large heavy bottomed saucepan and bring to the boil Stir and simmer for about 1 hour (or longer) with the lid off until the mixture has gone thick Allow to cool a little then put into jars Label the ...
From pennysrecipes.com


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