Green Tomato Chutney

Frosty nights have arrived here in New York’s Hudson Valley. Sadly, this means the end of tender plants including tomatoes.

If you’re able to salvage some green tomatoes from your vines in time (or if your favorite farmer’s market or your CSA has some), this heavily spiced chutney is a great way to put them to use.

This chutney is excellent with any Indian dish as well as on sandwiches or wraps (I like it with organic turkey); it’s also delicious atop scrambled eggs. If you don’t seed the jalapeños, it ends up quite fiery: feel free to seed them if that’s not your “thing”.

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This Green Tomato Chutney is my entry for Weekend Herb Blogging #255. This week’s host is Prof. Kitty of The Cabinet of Professor Kitty. WHB is managed by Haalo…please see this post for more information!

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Green Tomato Chutney Recipe

adapted from Think Like a Chef by Tom Collichio
Makes just over 2 cups


  • *1 tablespoon peanut oil
  • *1 garlic clove peeled and minced
  • *2 jalapeño peppers with seeds, chopped
  • *3 shallots peeled and chopped
  • *1/4 cup uncrystallized candied ginger available at Trader Joes or use 1-2 tablespoons of fresh ginger, and consider adding a little more sweetener
  • *1 large or 2 small green or red bell peppers cored, seeded and chopped
  • *10 green tomatoes cored and chopped
  • *sea salt
  • *2 cardamom pods
  • *1/2 teaspoon mustard seed
  • *1/2 teaspoon coriander seed
  • *1/2 teaspoon cumin seed
  • *1/4 teaspoon cayenne pepper
  • *1/2 cup apple cider vinegar
  • *2 tablespoons grated palm sugar or brown sugar


  • 1. Heat peanut oil in a pan over medium heat. Add garlic, jalapenos, shallots, ginger, and bell peppers. Cook for 3-4 minutes.
  • 2. Add green tomatoes and salt. Cook, stirring the contents of the pan around, for another 2 minutes.
  • 3. Add the spices (mustard seed through cayenne), stir around for a minute or two, and then add the vinegar and the sugar. Bring to a boil, then reduce the heat to a simmer and cook for about 30 minutes more.
  • 4. Allow to cool a bit and taste for seasoning. Add more salt, cayenne, or sugar, if needed. Spoon into glass jar(s) and store in the should keep for about a month.

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13 thoughts on “Green Tomato Chutney”

    • Lala,
      I really don’t know about canning this- not sure if there’s enough acid/sugar to do that safely here.

  1. Pingback: Pickled Green Tomato Recipe | Michael Ruhlman
  2. Made some of this 2 nights ago with the remnants of my tomato plants, it is FANTASTIC! Served it with a pork tenderloin, and am hoping I can find some more green tomatoes at my local market so that I can make enough to can for the winter. Thanks for the great recipe! – S

  3. This looks like a great way for me to use up some of the green tomatoes we have left on our plants before it gets too cold. Thank you!

  4. I love having chutney when I dine out when have never made it at home so this is perfect. Bookmarking now. Your green tomatoes are lovely.

  5. This looks wonderful! I’ve thought about making green tomatoe chutney bofore, but didn’t know if we’d like it. I’ll have to give your recipe a try, it sounds so perfect. Thanks for the serving ideas too!

  6. I have been looking for a good green tomato chutney recipe. Presently we are experiencing a heat wave in the Bay area, so can still enjoy our tomatoes on the vine. But I would happily trade that in for a proper New England autumn!

  7. You are talented. I would have no idea how to make this chutney look beautiful…but your photographs are just stunning! I want to print off these photos to hang on my fridge. And yes, the recipe sounds delicious too!

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