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You are here: Home / Recipes / Gluten-free / Spicy green tomato and apple chutney – move over, Mrs Ball!

Spicy green tomato and apple chutney – move over, Mrs Ball!

by Jeanne Horak on November 23, 2008 41 Comments in Gluten-free, NaBloPoMo 2008, Vegetable side dishes, Vegetarian

This easy spicy green tomato and apple chutney is the perfect way to use up the last of the tomatoes that refuse to ripen!

 

I like to believe that things happen for a reason.

The reason is sometimes frustratingly not apparent at the time when things are happening, but if you wait long enough, nine times out of ten the reason becomes apparent later.

If things had gone according to plan, I would have planted my Moneymaker tomatoes, lovingly tended them, got Nick to make a growing frame for them, trimmed their leaves to give the fruit more sun, and this beautiful crop of 36 or so tomatoes would slowly grow to sun-ripened scarlet goodness and become caprese salads, roasted tomato sauces and pizza toppings.

But that’s not what happened.  Well, the first part did happen, albeit (ahem!) a few weeks later than tomatoes were supposed to be planted.  But all seemed to go according to plan from there.  The seeds germinated, the plants flourished and the crop looked promising.

GreenTomatoesCollageWeb

But that’s when Things Happened.  Two things in particular:  a spectacularly un-sunny summer which simply did not ripen the tomatoes; followed by my trip to the USA during which time my neighbour kept an eye on my garden.  She did a fine job, and left the tomatoes on the plants to try and catch some late sun and ripen.  As there had been a cold snap while I was away, I thought the few wilted, brown leaves might have been a result of this.  It was only when the brown bits spread that I read up and realised it was tomato blight.  Bugger!!  So all bets were off and all the tomatoes that were free of brown marks had to be picked immediately – green as green can be.

I did toy with making fried green tomatoes, but since Nick had spent so much time making the growing frame I thought it woudl be churlish to finish all the tomatoes while he was still in Chicago.  So the race was on to find something I could make that woudl keep till he came back.  Inspiration came from an unusual source – EAT sandwich shop.  I was too lazy to make sandwiches one day last week so I popped down there for lunch and got a Cheddar ploughman’s sandwich.  But something about this sandwich was different to the ones I’d had before – the chutney they were using was new and super-delicious.  It was listed on the back of the pack as green tomato and apple chutney, and in a flash I knew what I’d be doing with my green tomatoes.

I will confess to being a jam/chutney virgin and was slightly worried that this plan would go horribly wrong, but armed with a recipe from the BBC (which I halved and added some spice to) and some advice from the internet as to how to sterlise jars, I gave it a go.  The thing that has always put me off making jams and preserves is the sterilisation of the jars – and if you share my trepidation, let me set your mind at east – it’s not difficult!  I promise.  I’m a total wuss and I managed. And the resulting chutney was so spectacularly good as to rival South Africa’s favourite, Mrs Ball’s.

So what seemed like a gardening disaster happened for a reason, and that reason is 2 jars of heaven.  If life gives you green tomatoes, make chutney!

20081123 - GreenTomatoChutneyCollage

GREEN TOMATO & APPLE CHUTNEY (makes approx 2 x 400g jars)

Ingredients:

1 kg tomatoes, chopped
250g green apple, cored, peeled & chopped
125g raisins, chopped
315g shallots, chopped
8g root ginger (or 1 heaped tsp chopped ginger in brine)
3-4 fresh chillies (I used1/2 tsp chilli flakes)
1tsp salt
1/4 tsp allspice
250g brown sugar
285 ml vinegar (I used white wine vinegar)

Method:

If you are using fresh ginger root and chillies, bruise the ginger slightly and chop the chillies.  Tie in a piece of muslin.  If, like me, you don’t own a piece of muslin or fresh ginger root, take a  heaped teaspoon of grated ginger in brine and 1/2 a teaspoon of chilli flakes and place them in a tea infusion ball.  Attach by its hook to the side of the pot you are using so that it will hang in the chutney mixture without getting lost.

Chop all apples, tomatoes, raisins and shallots.  Place in a large pot together with the other ingredients and bring to the boil.  Stir until all the sugar has dissolved, then turn the heat down to leave it on a low simmer until the desired consistency is reached.  I left mine till most of the liquid had cooked away, probably an hour or so.

To sterilise the jars:

Wash the jars and lids in hot, soapy water.  Place the damp jars upside down in a cold oven and turn it to 160C.  Once the oven has heated up to 160C the jars are ready to be used.  In the meantime, place the lids in a small saucepan of water and bring to the boil.  Boil for 5 minutes, after which the lids are ready to use.

Carefully remove the HOT jars from the oven and fill each with chutney.  Screw the lid on tightly.  As the chutney starts to cool, the lid should be sucked down into the sealed position (I was impetient and kept popping the lids down to see if they’d stay down and was squealing with unbridled delight when they sealed. But I’m a little strange that way.)

I’m submitting this recipe to Rachel of The Crispy Cook who is hosting the current edition of Grow Your Own, the event where you cook with produce that you’ve grown yourself.

Follow me every day in November as I complete National Blog Posting Month – a post a day, every day, for 30 days! Here’s what I’ve written so far.

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  1. courtney says

    November 24, 2008 at 3:05 am

    That lloks terrific. I could picture that on my Thanksgiving table as well. I hope the event of last week have resolved themselves.

    Reply
  2. Super Sarah says

    November 24, 2008 at 4:25 am

    I LOVE chutney and started making it as Christmas gifts a few years ago. My favourite is still the traditional apple chutney but this version looks great. Considering I have a large crop of still green tomatoes outside and rain is predicted for the next week I might even be forced to harvest them just to try your recipe! Will let you know.

    Reply
  3. Kit says

    November 24, 2008 at 8:22 am

    Well done – it looks great!
    That way of sterilising jars sounds good too. I’ve always been lazy and just washed them, then filled them with boiling water, to stand until the jam was ready. If the jars are wet, you just put a metal spoon in as you pour the water, so they don’t crack in the heat.

    Reply
  4. Claudia says

    November 24, 2008 at 8:34 am

    Great story, Jeanne.
    I have always avoided jar sterilization because things went pretty bad with me once and my jam jars went all green.
    Every time I make jams, curds and sauce I make one pot only for immediate consumption. Maybe I can try again.
    Have a great week!
    C.

    Reply
  5. lesley says

    November 24, 2008 at 12:18 pm

    I haven’t made this for ages! but I’m getting my apron on.
    I did 12 jars of Piccalilli for Christmas pressies, by request, and promptly forgot about myself! and my love of tomato chutney. Thanks for the reminder :0)

    Reply
  6. Manggy says

    November 24, 2008 at 6:04 pm

    I’m a chutney virgin too, Jeanne– even though I’m madly in love with the stuff, when I go to Indian restaurants 🙂 I ought to do something about it too! Thanks for the gently shove 😉

    Reply
  7. jacoba says

    November 24, 2008 at 9:28 pm

    You go girl!!!! It looks like a stunning one and one I have never made! I am chutney crazy and have made it with almost everything – except green tomatoes. I adore pasta and always make pasta sauce with green tomatoes when I can get it. As you usual your photo’s are beautiful!!!
    Will give you feedback on the green tomato chutney the minute I get some green tomatoes!

    Reply
  8. Robyn Vickers says

    November 24, 2008 at 11:03 pm

    You know, one of my favourite things in the whole world is a good cheese plate, and a good cheese plate with a home-made chutney? Hellooo! Heaven!
    I almost wish I had planted tomatoes and that they’d gotten blight. And now the fruits of all that labour will last a lot longer than if you’d fried them up. Yum!

    Reply
  9. Darius T. Williams says

    November 25, 2008 at 1:32 am

    Can I just say that I sooo love the title of this post – really…and the chutney looks sooooo good!
    -DTW
    http://www.everydaycookin.blogspot.com

    Reply
  10. nina says

    November 25, 2008 at 9:49 am

    It is time for a SA holiday if you are taking on Mrs Balls, Jeanne!!!!! I prefer the taste of Wellngtons though, because the spices reminds me of my gran’s chutney!I am still waiting for my tomatoes, so I’ll keep this one for when they are ready.
    Ps my dad just made me a killer herb stand, will post about it later. Maybe Nick can copy and make for you too!

    Reply
  11. grace says

    November 25, 2008 at 12:56 pm

    the first time i tried a chutney, i was very surprised to like it as much as i did. now i eat whenever i can, although i’ve never made my own. i think this is a spectacular use for green tomatoes (of which i had several)–the combination with apples had no choice but to be delightful. 🙂

    Reply
  12. Rachel says

    November 28, 2008 at 2:13 am

    Great entry for Grow Your Own and I’m happy to see that you have had success with canning. Green tomato chutney is a great way to use up those boatloads of green tomatoes!

    Reply
  13. Avril Taylor Spacey says

    September 24, 2011 at 3:02 pm

    What is the storage life of the chutney? Am dying to try it! Loads of green tomatoes to use up as well as apples!

    Reply
  14. Kavey says

    October 13, 2013 at 3:28 pm

    I love making chutney and the green tomato and raisin one I made a few years ago matured into something super special after a couple of years in the cupboard!

    Re: sterilisation, I have always done my jars in the oven but I do mine right side up on a baking tray. When my chutney is ready, the whole tray comes out onto a cork surface protector and I (or Pete) fill the chutney straight into the jars. I sterilise the lids as you do, in a saucepan of boiling water on the stove top and drain them on a clean tea towel a few minutes before I need them. As each jar is filled, a lid goes on, is sealed tightly and we turn the jar upside down for half a minute, putting it down on the tray. Once the next jar has been dealt with, we go back to the previous and turn it right way up. I read that this helps do a final sterilisation of the underside of the jar and means we don’t need to use the wax lids people sometimes use for jams and jellies.

    Hope your chutney matures beautifully, am sure it will. If you can resist eating it all straight away, leave a few jars for 6 months, 1 year and 2 years and get a feel for how it matures.

    x

    Reply
  15. sarah pippilini says

    October 14, 2013 at 9:48 am

    My darling child…

    As you well know I am deep into my studies at the moment and as an assside may I suggest that boiling the jars and the lids in a pressure cooker for 15 mins would be a tad easier?

    Oh yea and dont ever forget that youre not strange. ..u just a tad queer!!!!

    Reply
  16. Alister says

    May 4, 2014 at 12:24 am

    I have lots of green tomatoes and apples, this recipe looks great. I also find that putting the jars in the oven the easiest way for me. Thanks so much for sharing and the very helpful comments !

    Reply
  17. Robin says

    September 12, 2015 at 9:26 am

    First try

    Reply
  18. SarahStar says

    October 13, 2015 at 9:17 pm

    Thanks for the easy-to-follow, delicious recipie! I’ve just done a huge batch of this and it tastes great in the pan so should be amazing in a month’s time. I’ve shared a link on my blog too. 🙂

    Reply
  19. Diane says

    October 14, 2015 at 1:27 pm

    Thanks for this recipe, I have a glut of green tomatoes and a mass of small apples from our tree right now. As an ex Rhodesian and South African (now living in France) I am delighted to play Mrs Balls at her own game 🙂 Thanks for this Diane

    Reply
  20. David Balfour says

    October 16, 2015 at 8:43 am

    how on earth do you manage to fit 1kg of toms into 2 x 400g jars, that’s without the other stuff too.is there some Magic only you sisters know about!

    Reply
    • Jeanne says

      October 16, 2015 at 3:22 pm

      Hi David – remember you cook it at a low simmer for about an hour. During that time, all the water (which is the major constituent of a tomato!) boils away and the mixture reduces massively in volume. So yes, 1 kg of tomatoes after an hour of cooking *will* fit into 2x400g jars. No magic required 🙂

      Reply
  21. Ben says

    October 25, 2015 at 8:19 am

    lovely chutney, would skin tomatoes first or chop smaller. Great flavour and will go well with cheese. 🙂

    Reply
  22. Iris says

    November 3, 2015 at 10:58 pm

    had bowls of green tomatoes after this great summer. I tried several different dished to can the fruits, this is definitely my favorite one!!
    My third batch has just started to cook.

    Reply
  23. Marina says

    February 23, 2016 at 8:24 am

    I really really enjoyed the rooibos seed compote. At the whole jar in two days!

    Reply
  24. Eileen says

    September 20, 2016 at 5:28 pm

    I’m going to try this at the weekend I have lots of green tomatoes and lots of Cooking apples on the tree . Will cooking apples work?

    Reply
  25. A fellow tomato grower says

    October 26, 2016 at 12:36 pm

    I’d love to leave you some cheese ….how about emmental on ryebread? I hope it tickles your taste buds ad much as the chutney will tickle mine 🙂 Really enjoyed reading your article, looking forward to trying your recipe, I love all the ingredients.

    Reply
  26. Foggybob says

    December 1, 2016 at 4:03 am

    Hi
    Thankyou for the green tomato and apple chutney recipe
    I used cherry type tomatoes and apple cider vinegar… Probably cheating but too good not to
    Had no idea or expectations and was certainly not disappointed by the outcome
    Thankyou
    The end product is divine
    Ham cheese and chutney bread rolls this summer

    Reply
  27. Katherine says

    October 25, 2017 at 7:21 pm

    This is a nice recipe. I had vegetarian friends over and wanted something to go with the naan I was serving with my spicy meal. My guests lapped up the chutney.

    Reply
  28. Sue J says

    September 11, 2018 at 9:27 pm

    Going to try green tomato chutney this weekend. Sound great.

    Reply
  29. Janice Lyon says

    October 9, 2018 at 12:16 am

    Great green tomato chutney recipe!

    Reply
  30. Carolyn says

    November 2, 2018 at 10:49 am

    I’ve made your green tomato chutney twice now, I’ve tweaked the recipes a little around the ingredients I have but both batches delicious. Still more green tomatoes to pick!!!

    Reply
  31. Pete says

    October 7, 2019 at 4:32 pm

    I made green tomato chutneys about 4 years ago , had been a bad late summer so the tomatoes refused to ripen, I followed a easy guide( if I can anybody can) made lots of chutney about 15 jars !! Three years later I have just opened the last one still taste mmmmmmmmmm the same age kne I gave away had the same response but asked have you any jars left ? This time I will give it a little kick at the back of the throat will take out 2 jars worth of plain chutney has per the receipt, then add som chillies , not too much but will put some in give it a chance to enfuse then taste if I need to add a tiny bit more I will do. If you have never made chutney give it a go very rewarding , oh get down the market get good quantity of Red Tomatoes and make some soup you will need a lot but I always make home made soup to have with Christmas dinner, you can do plain , and a spicy version.

    Reply
  32. Mai Duff says

    November 1, 2019 at 10:03 pm

    This recipe looks amazing and very similar to a rhubarb chutney recipe I make and can. I have a quick question. Do you not boil the jars once you’ve filled them with chutney? My other chutney recipe has me boiling the jars with chutney and lids on for about 15 minutes. It sounds like your method leads to a seal, which causes me to wonder why one would ever bother with boiling the canned items as most canning recipes call for. Any thoughts or insights?

    Thanks!
    Mai
    Dublin, Ohio

    Reply
    • Jeanne Horak says

      November 11, 2019 at 10:16 am

      Hi Mai and thanks for your question 🙂 So whether you boil once or twice it is a decision based on risk. The boiling at any stage is designed to minimise the possibility of bacteria surviving in the jars and spoiling the food. However, the likelihood of bacteria living in the jar is dependent on a number of things, including the PH (acidity) of the food you are preserving. Jam/chutney is considered a farly low risk, whereas if you are canning other food, especially things containing animal protein (or, I have heard, tomatoes) the risk is higher. The second boil after the jars are full is also supposed to help create a good seal, but I have never had a problem with my jars making a good seal. I use jars with the “pop-up” centre metal lids and as the chutney/jam cools, the lid gets sucked down, indicating a good seal. If the lid can still pop up and down, you know there has not been a good seal and then you can keep the jar in the fridge and use as soon as possible. So for me, making jam or chutney, one boil is sufficient and I have never had a bottle go bad. But to be as safe as possible, you could re-boil the jars after filling. Hope that helps 🙂

      Reply
  33. Lynn says

    November 8, 2020 at 11:27 pm

    I made this chutney. It is absolutely delicious! I am very disappointed that the lids did not seal although I followed all directions very carefully. Have researched further and it is advised to can the jars in boiling water for 10 minutes. I’m going to try again and use this method. I plan to freeze the jars I already made and hope that will be okay.

    Reply
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

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