Don’t let those green tomatoes go to waste— green tomato and apple chutney is a delicious way to use up the last of the tomatoes in your garden, as summer comes to an end. Even better— combine them with apples to kick off the start of Autumn! For this easy recipe, all you have to do is add all the ingredients to a pot and simmer away!
Dairy-Free • Gluten-Free • Vegan • Vegetarian
First, sterilise the jars you plan on using. The best way to do this is to bring a big pot of water to a boil and carefully place the jars and lids in the the water, making sure they are completely submerged. You can use several mini jars if you don’t have a large enough pan to submerge larger jars. This recipe makes 1/2 pint jar full, so adjust the ingredients if you need to double or triple the amount.
After at least 15 minutes, carefully lift out the jars using tongs and let them air dry upside down on a drying rack. Once they are cooled completely, they are ready to be filled with chutney!
If you are making a big batch to serve immediately, you don’t need to sterilise the jars. If you have leftovers, store it in any clean jar or container in the fridge for 1-2 days.
Tip: Try not to use metal lids. The vinegar in the chutney causes the metal to corrode. Alternatively, you can put a layer of wax paper and then seal the lid. I love using Weck Jars because they have glass lids with a clip-close seal. [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
Time to make the green tomato and apple chutney! Begin chopping up the tomatoes, peeled apple, onion, and chillies. Toss everything into the pan as you go. Then, add in the apple cider vinegar, water, sugar, salt, and mustard seeds. Give it a good stir and set it to medium-heat. Cover it with a lid — this helps keep in the moisture, as it slowly starts to thicken.
Next, bring to a simmer and keep an eye on the clock. Usually it takes around 30 minutes, but depending on how juicy the tomatoes are, the time may differ slightly. Continue to stir so it doesn’t stick to the bottom of the pan. After about 15-20 minutes, reduce the temperature to keep it at a low-heat simmer. At this stage you’ll see the apple start to break down, and the chutney slowly come together and thicken.
Next, once the chutney has thickened, turn off the heat and let it cool completely. If you place hot chutney in a cooled jar, the jar could crack.
Now, it’s time to serve the chutney! It’s great served with crackers, cheese, and vegetables. Or, try it on a grilled cheese sandwich! What are you serving it with? Let me know in the comments below!
More Snacks & Sides
If you are looking for more snacks and sides to serve alongside your chutney, try my Zesty Beetroot Hummus with Dukkah or my Crunchy Cabbage Salad with Toasted Ramen Noodles!
Green Tomato and Apple Chutney
- 300 g chopped green tomatoes or 2 cups
- 120 g peeled and diced green baking apple or 1 large green baking apple
- 100 g diced white onion or 1/2 an onion
- 120 ml apple cider vinegar or 1/2 cup
- 80 ml water or 1/3 cup
- 2 chopped green chillies
- 2 tbsp sugar
- 1 tsp sea salt
- 1 tsp mustard seeds
- If you are making a big batch, sterilise the jars in boiling water and let them cool completely. If you are making some that will last over the next few days, any clean container will work just fine.
- Add all the ingredients to a pan, give it a good stir, and cover it with a lid.
- Bring to a simmer on medium-heat for about 30 minutes. Keep an eye on it and stir occasionally, making sure it's not sticking to the bottom of the pan. Half way through, lower the temperature slightly, keeping it at a low-heat simmer. It will slowly begin to thicken.
- Once it has thickened, turn the heat off and let it cool completely.
- The chutney can be served now, or pour it into a clean/sterilised jar (without a metal lid, see notes) and store it in the fridge.
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