Green tomatoes were my grandma’s favorite snack. She would pick them fresh from the plants and sprinkle a bit of salt for a simple yet unforgettable treat. While I could never quite handle the strong flavor of raw green tomatoes, I discovered something magical in green tomato chutney. It’s a recipe that turns green tomatoes into something more delicious.
The Magic of Green Tomatoes
Green tomatoes are simply tomatoes that you harvest at the end of the tomato season. Whether they’re little, medium, or big tomatoes (any size is fine) left on the plant, as long as they’re green and you know that they won’t be able to ripen because it’s late in the season, you can pick them up and make them green tomato chutney.
In this way, you will save everything and you will have a low waste impact on your harvest.
More than that, they bring a unique, slightly tart flavor that can be molded into something extraordinary. Their firm texture makes them perfect for cooking and when turned into chutney, they will add a burst of flavor to your dishes!
We recently harvested a whopping 10kg of green tomatoes and turned them into 30 jars of green tomato chutney. Let me take you through this journey by sharing the process in this blog.
Ingredients for Green Tomato Chutney
Here are the ingredients that you need for a sweet and savory green tomato chutney:
- 1kg of green tomatoes
- 400g of apples with skin
- 100g of ginger
- 200g of Thai basil
- Juice of 4 oranges
- 2 onions
- 6 garlic cloves
- 500g of demerara sugar
- 500ml of vinegar
- 1 Tbsp of salt
- 5 Tbsp of olive oil
The Step-By-Step Process
- Preparation: Start by washing and chopping the green tomatoes, apples, ginger, onions, and garlic.
- Mixing: In a large an, combine the tomatoes, apples, ginger, onions, garlic, and Thai basil.
- Adding Flavors: Pour in the orange juice, vinegar, and olive oil. Sprinkle the salt and demerara sugar over the mixture.
- Cooking: Bring the mixture to a boil, then reduce the heat and let it simmer. Stir occasionally to ensure it doesn’t stick to the bottom. Cook until the chutney thickens and the flavors meld together beautifully.
- Jarring: Once done, carefully transfer the hot chutney into sterilized jars. Clean the lid using vinegar, seal them well, and let them cool.
Note: Ensure the chutney is stored in sterilized jars and kept in a cool, dark place for optimal preservation. Once opened, it should be refrigerated and consumed within a few weeks.
Other Ways To Use Green Tomatoes
While chutney is a fantastic way to use green tomatoes, there are plenty of other ideas you can try.
- Fried Green Tomatoes: A Southern classic, fried green tomatoes are crispy, tangy, and perfect as an appetizer or side dish.
- Green Tomato Relish: Similar to chutney, but with a more pronounced vinegar flavor, green tomato relish is a great addition to potato salads!
- Pickled Green Tomatoes: Pickling is another excellent way to preserve green tomatoes. They make a tasty snack on their own or a crunchy addition to salads and plant-based sandwiches.
- Green Tomato Soup: For a comforting and warming dish, cook down green tomatoes with onions, garlic, and herbs, then blend into a smooth soup. It’s a delightful twist on traditional tomato soup.
And there you have it—a perfect batch of green tomato chutney that not only honors my grandma’s love for green tomatoes but also transforms it into a delightful condiment that can brighten up any meal.
Whether you’re spreading it on a slice of bread or just enjoying it by the spoonful, this chutney is sure to become a favorite in your household too.
Happy cooking!
