Homemade Green Tomato Chutney
Vibrant Green Tomato Chutney: A Smooth, Jam-like Condiment for All Your Culinary Adventures!
Unlike typical pickles, Green Tomato Chutney boasts a wonderfully smooth, jam-like texture. It’s absolutely delightful spread on fresh bread, but it also pairs beautifully with pizzas and roasted meats. Today, I’ll share my cherished recipe for making this delicious Green Tomato Chutney. Get ready to transform your green tomatoes into a flavor-packed condiment!
Main Ingredients- 2kg Green Tomatoes, firm and unripe
- 1 medium Onion, finely chopped
- 1 Apple, firm and slightly tart, finely chopped
- 2 cups Apple Cider Vinegar (approx. 480ml)
- 2 cups White Wine Vinegar (approx. 480ml)
- 1 cup Granulated Sugar (approx. 200g)
- 1 cup Brown Sugar (approx. 200g)
- 2 Tbsp Salt (approx. 30g)
- 3 Tbsp Cornstarch or Potato Starch (approx. 30g)
- 1/2 Tbsp Whole Peppercorns (approx. 7g)
- 1 Cinnamon Stick
- 1/2 Tbsp Mustard Seeds (approx. 7g)
Cooking Instructions
Step 1
Begin by thoroughly washing the 2kg of green tomatoes. Remove the stems and then finely chop them. You can use a food processor for a quicker chop, but aim for a texture that still has some small pieces, rather than a completely smooth purée.
Step 2
Place the finely chopped green tomatoes into a large, heavy-bottomed pot.
Step 3
Evenly sprinkle 1 cup of granulated sugar over the chopped tomatoes.
Step 4
Peel and finely chop the medium onion, then spread it evenly over the tomatoes.
Step 5
Finely chop the apple, core removed. You can leave the skin on for extra flavor and texture, then add it to the pot.
Step 6
Sprinkle 2 tablespoons of salt evenly over all the ingredients in the pot.
Step 7
Now, we’ll layer the remaining ingredients. Start again with sugar, then brown sugar, onion, apple, and salt. Continue layering these ingredients, ensuring they are spread out as you add them.
Step 8
Once all ingredients are in the pot, cover it and let it sit for about 30 minutes. This resting period allows the tomatoes and vegetables to release their juices, naturally beginning to pickle and meld their flavors.
Step 9
After 30 minutes, gently use your hands to ‘massage’ or lightly mash the mixture. You don’t need to crush everything, just gently press to help the juices release and combine the ingredients.
Step 10
As you do this, you’ll notice liquid accumulating at the bottom. This natural brine helps to soften the ingredients and allows all the flavors to start mingling beautifully. This is the crucial pre-flavor infusion step!
Step 11
In a separate bowl, combine 1 cup of brown sugar. Pour in the 2 cups of white wine vinegar and the 2 cups of apple cider vinegar.
Step 12
Whisk this liquid mixture well with a whisk or spoon until the brown sugar is mostly dissolved.
Step 13
Once the liquid mixture is ready, add the 3 tablespoons of cornstarch (or potato starch).
Step 14
Whisk the cornstarch into the liquid until it’s fully incorporated and smooth, with no lumps. This slurry will act as a thickener for our chutney.
Step 15
To the well-rested tomato mixture in the pot, add the cinnamon stick, whole peppercorns, and mustard seeds. These spices will infuse the chutney with complex aromas and flavors.
Step 16
Cover the pot again and bring the mixture to a boil over high heat. Cooking at high heat initially helps to kickstart the cooking process and flavor concentration.
Step 17
As soon as the mixture begins to boil, remove the lid and reduce the heat to medium-low. It’s time to simmer and allow the flavors to develop slowly.
Step 18
Pour the previously prepared vinegar mixture (from step 10) into the pot.
Step 19
At this point, add the remaining apple cider vinegar and white wine vinegar to enhance the tangy notes.
Step 20
Simmer uncovered over medium-low heat for about 1 hour, stirring occasionally to prevent sticking. Continue to cook until the chutney reaches your desired consistency, allowing it to reduce and thicken.
Step 21
Once the chutney has reduced significantly, gradually whisk in the cornstarch slurry (the mixture from step 12-13) you prepared earlier. The chutney will begin to thicken noticeably.
Step 22
Continue to cook over low heat for another 30 minutes, stirring constantly. This final simmering period ensures the cornstarch is fully cooked and the chutney achieves a lovely, glossy, jam-like texture without burning. If it gets too thick, you can add a splash more vinegar or water.
Step 23
Your delicious Green Tomato Chutney is now complete! Ladle it into sterilized jars and store in the refrigerator. It will keep for several weeks and is perfect served with cheese boards, grilled meats, sandwiches, or simply on toast!
