Wednesday, May 11, 2011

Green Tomato Chutney

This is super delicious. I have literally been eating it all day with fresh pieces of bread. My housemate grew some tomatoes in the backyard and they are getting to the point where the vines are starting to die off but there is still green fruit hanging from them. I picked a bunch and made this. You could make this with red tomatoes, I'm sure. Give it a go and tell me how you went. xx

Time: Half an hour.
Makes one jar.

  • Ten green tomatoes, chopped.
  • Half a cup of raw sugar.
  • Half a cup of red wine vinegar.
  • One teaspoon of fennel seeds.
  • One teaspoon of cumin seeds.
  • One teaspoon of mustard seeds.
  • One teaspoon of chili flakes.
  • One tablespoon of soy sauce.
  • One teaspoon of oil.

In a saucepan, heat the oil over a medium heat. Add the spices. It's a good idea to crush them with a mortar and pestle prior if you have one.
Then add the tomatoes, sugar, vinegar and soy sauce. Stir.
Leave the mixture for about half  an hour, stirring occasionally.
Eventually, it will look a lot more like chutney.
At this point, it's ready to jar.

Make sure that you sterilise the jar first. You can do this by putting it in a saucepan of boiling water for a few minutes. This will ensure that you can keep the chutney for a long, long time in the cupboard as long as you don't open it. Once it's opened, store it in the fridge.


  1. I came home from a weekend away and my husband have picked a huge tub full of green tomatoes (too much early frost here in Canberra has killed the plants).
    So this is a most timely and wwelcome recipe.
    Thanks Sally! :)

  2. No worries, Nina! Hope you enjoy it. I've been eating it pretty much everyday on fresh bread. It's delicious. :) xx