If your tomato plants are still holding onto a good few green ones as the season winds down, don’t worry — they’re not a waste at all. Green tomatoes are actually the star ingredient in one of the most satisfying preserves you can make at home: green tomato chutney.
This recipe is a real favourite among home growers, and for good reason. You won’t find green tomatoes for sale in the shops, so this is very much a recipe for anyone who grows their own — a lovely way to make the most of every last tomato on the plant before the frost gets to them.
The chutney takes a little patience (there’s some standing and simmering time involved), but the actual hands-on work is simple, and the result is well worth the wait: a rich, tangy chutney that gets better the longer you leave it.
Ingredients
- 3kg green tomatoes
- 6 large onions (about 1kg)
- 3 or 4 large green peppers
- 700g brown sugar
- 1.2 litres of vinegar
- Spices: 3 tbsp mustard seed, 1 tbsp coriander seed, ½ tsp celery seed, 1 tsp turmeric
Directions
Chop the onions and slice the tomatoes finely. Layer them in a very large bowl — start with onions, then tomatoes, then onions again, and so on — seasoning each layer generously with salt and a little pepper as you go.
Leave the mixture to stand for a day, then drain off the liquid that has collected and transfer the vegetables to a large stock pot. Add the sugar, vinegar and spices, bring everything to the boil, and let it simmer gently for two to three hours. Return it to the bowl and let it sit for another day.
Put the mixture back into the stock pot and cook for a further half hour, so the liquid reduces down further. You want just enough liquid to cover the vegetables once they’re transferred into jars.
Sterilise some jam jars and ladle the chutney into them while it’s still hot. Try to resist eating any for about a month — like a good wine, this chutney only gets better with age.
A Note From the Recipe’s Creator
This recipe comes from Michael Kelly, founder of GIY Ireland, a community that encourages people to grow their own fruit and vegetables at home. GIY has long championed simple, seasonal recipes like this one that make the most of a home harvest — including the parts of it, like green tomatoes, that might otherwise go to waste.
Frequently Asked Questions
Can I use red tomatoes instead of green ones?
This recipe is designed specifically for green, unripe tomatoes, which have a firmer texture and sharper flavour that holds up well to slow cooking. Ripe red tomatoes will break down differently and won’t give you the same result.
How long will the chutney keep?
Once sealed in sterilised jars and stored in a cool, dark place, homemade chutney typically keeps well for several months unopened. Once a jar is opened, keep it in the fridge and use it within a reasonable time.
Do I need to peel the tomatoes first?
No — this recipe simply asks you to slice the green tomatoes finely, skin and all, so there’s no need for peeling.
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If you enjoyed this recipe, you might also like Broad Bean Hummus, another simple homegrown recipe idea perfect for using up your garden produce.
Browse More Homegrown Ideas
Growing your own fruit and vegetables comes with plenty of happy surprises — including gluts you weren’t quite expecting. Browse our other family food ideas for more simple ways to turn your harvest into something delicious.
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