Tangy, Sweet, and Spicy is how I like to describe my Easy green tomato chutney. Made using my fresh garden harvest, this is one the best recipe with green tomatoes.
This green tomato chutney is bursting with flavours. It is made slightly Indian style with the addition of fresh green chilly and Garam Masala but at the same time, it also has roasted paprika powder, and Vinegar is added as a preservative.
I love gardening. Whatever space I have I grow be it in small pots or large containers. This year I grew Spinach, carrot, tomatoes and strawberry. Herbs are common and I grow mint and coriander. I even tried Rosemary and Basil this year from seeds.
I love to use my fresh produce in different recipes. Like this Spiced Spinach Sourdough Bread which uses fresh Spinach or this Methi Matar Paneer which uses fresh methi from my garden. Once you are hooked to growing your own veggies, its a lot of fun.
Yes, there is a lot of hard work too and pure love that goes into growing your own food. But many times due to the weather, you need to harvest a lot of your stuff as is, even though it has not ripe. And when you grow your own vegetables and fruits you know what I am talking.
Last year I had a pretty good harvest with my tomatoes. But I started late and hence could not get the tomatoes red or ripe before the harsh weather. Secondly, Ireland has a very short summer, we have less sun here, so it is difficult to grow veggies or fruits and get them ripe in time.
As I said I had an abundance of delicious green tomatoes last year. The cold weather or the frost had set in and I had to harvest all my tomatoes. Be it green, red, half-ripe, or whatever state it was in. Yes better than getting them in the garbage pile, because once they start rotting, there is no turning back.
Recipes with Red Tomatoes
I did make tomato puree, tomato sauce with the ripe ones. Even one of two rounds of Tomato soup were done. So I made a puree of the remaining ripe tomato and froze it for later use.
Last year I even made this Open-Faced Grilled Cheese Sandwich from my fresh harvest of cherry tomatoes.
Recipes with Green Tomatoes
Recipes with green tomatoes are difficult at times. But we make this lip-smacking Green tomato sabji (Vegetable)(Recipe hopefully soon). I made a batch of the sabji, ate some, and froze the remaining for later use. I gave a few green tomatoes to friends but still could not finish it. Yes, I had loads and loads.
One can make green tomato salsa too and I am going to try it next time. I am sure it will go pretty well with some nachos and chips. Or you can even try a green tomato pickle. Yes, the possibilities are endless, but currently, I am hooked to my Green Tomato Chutney :-).
I even tried to ripen the tomatoes in brown bags and all the different steps and procedures I could find on the net. But only a few did and then they started rotting. I could not go my hard work down the drain. And wasting so much fresh organic produce was a complete no.
So what, I knew one can make some green tomato chutney from it. So I googled a couple of recipes and decided to put my green tomatoes to good use. I did not follow a particular recipe but made a fusion kind of recipe. I did add a slight Indian touch to this green tomato chutney by adding a few spices.
Recipe process of Easy Green Tomato Chutney
This green tomato chutney can be made from completely unripe or a combination of both ripe and unripe tomatoes. Any variant of tomatoes can be used. I even added the smaller ones which were yet to grow big. So you can just add in all the un ripes you have. Many recipes call for the addition of onion to the chutney. I have not added any. But you can add if you like it.
I have spiced this chutney with garlic, ginger, and my Indian Garam masala. The garam masala gives a nice kick to the chutney. I have added Roasted paprika powder too for a tiny bit of flavour and some nice colour.
Last year I used Dermera sugar to sweeten this and this year I have added Jaggery. Feel free to use the sweetener of your choice. Though I am specifying the ratio of ingredients used, the chutney would need to be adjusted to your taste. As the sourness or the taste of green tomatoes will differ.
This chutney develops the taste and flavour after a few days. So do keep it sealed in an airtight container in a cold place away from the Sunlight. Though it would be delicious and you can start enjoying it immediately. I did as I could not control :D.
This chutney can stay good for a year if stored in a clean and sterile airtight glass jar. Once you open a jar, keep it refrigerated. It stays good for a couple of months in the fridge too. Of course you need to follow some good practices and maintain hygiene while using the chutney or any preserve you make
Serving Suggestions of Green Tomato Chutney
I love this green tomato chutney simply as a spread on my bread or crackers. It also goes well with Paratha, Idli, Dosa, Chila, Dhokla, or almost everything. At times I like to enjoy this even in my dal rice. When I make the dal plain without any spices, I love to add a dollop of this chutney to the mix to give in a nice oomph. I even enjoy this with my homemade Wholemeal Breadsticks (Recipe coming next week). Do I say that I just need an excuse to enjoy it?
So here goes the recipe for Green Tomato Chutney
Easy Green Tomato Chutney
- 2 Kg – approximately 13 Cups Green Tomatoes (One can use ripe as well as unripe ones)
- 20-24 – 35 grams Green chilies
- 3-4 – 10 grams Garlic Cloves chopped roughly into bite-size pieces
- 2- inch – 25 grams ginger chopped roughly into bite-size pieces
- 1 ½ tablespoon – 30 grams – Salt (or to taste)
- 2 tablespoon – 20 gram – Roasted Cumin powder
- 2 tablespoon – 20 gram – Garam Masala Powder (I used a bit more, you can reduce it) ** Refer notes for Gluten Intolerance
- 1 tablespoon – 20 gram – Roasted Paprika Powder (Can be substituted with Red chilly powder)
- ½ Cup – 120 ml Vinegar – I used apple cider
- 500 grams Jaggery (One can use granulated sugar too)
- Roughly chop the tomatoes into quarters.
- Chop the green chilies, garlic, and ginger into small bite-size pieces
- In a clean heavy bottom, pot add all the ingredients except Jaggery (Sugar) including the salt, cumin powder garam masala, roasted paprika powder, and Vinegar.
- Mix all the ingredients
- On a medium stove bring the ingredients to a boil stirring in between.
- Cover and cook this on slow to medium until the tomatoes are soft.
- Keep stirring in between and keep mashing as the tomatoes turn soft using a masher or the back of your spoon.
- Slowly you will see that all the ingredients come together and you should be able to get coarse to a fine consistency.
- Add Jaggery or Sugar, mix it and let this simmer further for 5 minutes.
- You can taste and adjust the seasoning at this point.
- Once done, switch off and let it cool completely.
- Fill it in clean and sterilized jars.
- 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- I used Apple Cider Vinegar which is a bit sharp and pungent to taste. One can however use Wine Vinegar or malt vinegar.
- You can reduce the recipe to half as per your requirement.
- All the quantities can be adjusted as per taste
- The chutney develops taste after a few days. Use sterilized and dry jars to fill the chutney.
- The chutney can be kept at room temperature if closed and sealed properly. Once open refrigerate and use.
- On refrigeration too it stays good for 5-6 months or more.
- I have not added apples or onions generally added to this chutney. You can add if you wish to.
- Do check the ingredients of Garam Masala if you are buying from the shop and are gluten-intolerant. Some ingredients may have gluten.
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