Green Tomato Chutney

Submitted by Deanna Rankin

Green Tomato Chutney

This is a lovely chutney with a bit of a bite to it. Great for crackers
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Serving: 4
Prep Time 1 hour
Cook Time 8 hours
Total Time 9 hours
Servings 5 large jars


  • 1.4kg green (unripe) tomatoes, chopped
  • 3 onions diced
  • 2 tbs salt
  • 450ml Malt Vinegar
  • 2 cups brown sugar
  • 4 tsp turmeric
  • 2 tsp curry powder
  • 1 tsp grated fresh ginger
  • 1 & 1/2 tsp chili flakes


  • In a large mixing bowl, add the chopped tomatoes, chopped onions and salt and stir together. Cover and set aside for 12 hours, overnight if possible in the fridge.
  • Drain liquid from tomato & onion & put in the slow cooker along with all the other ingredients & stir together. Cook in the slow cooker on high for 7-8 hours. If mix seems too runny after about 5-6 hours take the lid off for a few hours during cooking. If it still does not reduce enough make a paste mix of corn flour & vinegar & stir through & leave the lid off. I do stir it throughout the cooking from time to time.
  • Add to sterilised jars and seal Enjoy!
  • NOTE: If mix doesn't thicken enough you can drain it through a sieve & then place in the jars. The sauce is lovely poured over stir fry veggies or to flavour other dishes.
  • This is a lovely chutney with a bit of a bite to it. Great for crackers

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