Green Tomato Chutney Recipe
Stuck with unripe tomatoes? Don’t toss them—transform them into jars of delicious green tomato chutney instead. Made with green tomatoes, bell peppers, carrots, garlic, onions, and a mix of savory spices, this chutney is tangy, sweet, and full of flavor. It’s great on sandwiches, burgers, or as a homemade gift. Don’t let your green tomatoes go to waste - start preserving today!
Ingredients
- 3 lb. 1.4 kg green tomatoes
- 2 lb. 900 g bell peppers, any color
- 1/2 lb. 226 g. carrots
- 1 lb. 0.5 kg sweet or bell pepper
- ¼ lb. 120 g. garlic
- ¾ lb. 340 g. yellow onions
- 4/5 cup 200 ml. sunflower oil
- 2 tbsp. salt
- ¾ cup 150g. sugar
- ½ cup 120 g. white vinegar
- 1 -3 spicy peppers optional
- ½ tsp. dry marjoram
- ½ tsp. dry oregano
- 1 tsp. dry savory
- 1 tsp. black pepper
Instructions
Step 1: Prepare the Ingredients
- Start by washing the vegetables
- Peel the carrots, onions, and garlic. Core the bell peppers and green tomatoes, removing blemishes as you go.
- Cut the vegetables into chunks that fit easily into your meat grinder or food processor.
Step 2: Mince the Ingredients
- Grind the garlic and spicy peppers first. If you're using spicy peppers, mince them with the garlic and set aside
- Run the green tomatoes, carrots, bell peppers, and onions through the meat grinder or food processor.
- Pour the minced veggie mix into a large, heavy-bottomed, wide pot—but leave out the garlic for now. We’ll use it later.
- Add dry herbs, black pepper and measured out sunflower oil to a pot with veggies. Then, mix to combine together.
Step 3: Cook the Green Tomato Chutney Mixture
- Place the pot with minced vegetables over medium-high heat and bring the mixture to boil.
- Reduce the heat to medium-low, cover the pot, and let the vegetables simmer for 1 hour. Stir every 20 minutes to prevent sticking.
- After 1 hour, stir in the salt, sugar, and minced garlic. Cook uncovered for another 30 minutes, stirring frequently.
- Stir in the vinegar, cook for 5 more minutes, and turn off the heat.
Step 4: Can the Green Tomato Chutney
- Carefully ladle hot green tomato chutney into clean, sterilized canning jars.
- Process the jars in a boiling water canner or steam canner following the times listed in the canning table.
- Let the jars cool completely before storing them in your pantry.
Notes
Processing time guidelines for hot water bath or atmospheric steam canners
Style of Pack: Hot| Process Time at Elevations of: | |||
| Jar Size | 0 - 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Pints (16 oz, ~500ml) | 15 min | 20 min | 25 min |