Make the most of end-of-season green tomatoes with this zesty chutney recipe. It combines sweet, spicy, and tangy flavors, creating a versatile condiment that will boost the taste of your sandwiches, wraps, and proteins.
Have some end-of-season green tomatoes still kicking around on the vine? Put them to great use with this zesty green tomato chutney.
This spicy condiment is bursting at the seams with flavor. We’re talking 14-ingredients worth of flavor.
But don’t let the heavy ingredient list fool you. Most spices are probably already in your pantry, and the rest you can easily find in the grocery store.
And let me tell you, the results are worth the effort. Expect an uber-flavorful chutney that will sweep all other chutneys under the rug.
So if you’re looking for the perfect enhancer for sandwiches, wraps, tofu, eggs, meats, you name it- try making this delicious green tomato chutney.
Why You’ll Love This Recipe
- Easy to Prep. While this recipe goes heavy on the ingredients, it comes together in a snap. Expect 5 minutes of prep time with 30 minutes of hands-off cook time.
- Incredibly Flavorful. This might just be the mother of all condiments, combining ginger, garlic, jalapenos, peppers, along with at least 5 spices. You’ll never have a bland meal again with this handy chutney in your fridge.
- Helps Reduce Waste. Whether you grow tomatoes in your garden or pick them up at the farmer’s market, buying unripe tomatoes helps prevent them from going to waste at the end of the season. Plus, they’re sometimes cheaper.
- Packed with Nutrients. While green tomatoes aren’t as nutritious as their ripened counterparts, you’ll still find a healthy dose of vitamin C, fiber, and beta-carotene in each serving (1). Even better, this chutney contains peppers rich in capsaicin, which is said to have antioxidant and anti-inflammatory benefits (2).
How to Make Green Tomato Chutney
You can whip up a jar of this chutney in just over half an hour. You’ll find the full version of the recipe at the end of this post, but here’s an overview of the ingredients and steps.
- Green Tomatoes. Otherwise known as unripe tomatoes. You can typically find them at a farmers market at the end of the growing season, usually around late summer or early fall. They have a tart, acidic flavor and firm, crunchy texture that tastes quite different from the juicy red tomatoes we all know know and love.
- Green Pepper. The mild flavor of the green pepper helps offset the tart acidity of the green tomatoes. It also creates a great blank canvas for soaking up the spices.
- Uncrystallized Candied Ginger. Important to note here that I’m using the uncrystallized version since crystalized ginger will make this chutney too sweet. You can find uncrystallized candied ginger at Trader Joe’s or Amazon.
- Jalapenos. This zesty pepper brings the spice to this recipe. Feel free to play around with the amount if you want more or less heat.
- Cardamom Pods. Using whole cardamom pods rather than the ground version imparts a robust flavor and aroma to this chutney. If you can’t find them at your grocery store, you can always buy them online.
While this recipe uses 14 ingredients, the steps are pretty straight forward. Here’s how to make it:
- Prep the ingredients. Chop the tomatoes, peppers, garlic, shallots, and jalapenos.
- Saute then simmer. Combine the ingredients in a pan, stir in the seasonings, then bring it to a boil.
- Cool and jar. After simmering for around 30 minutes, let it cool off then spoon it into a jar.
Recipe Tips, Variations, and Substitutions
- Play around with the spice. If you want this chutney to set your mouth on fire, feel free to add more jalapenos to the recipe. Or omit them entirely for a more mild flavor.
- Add tamarind for extra tang. Tamarind is a traditional Indian spice with a unique, sweet and sour flavor. If you want to amp up the tang in this recipe, try adding 1/2 or 3/4 of a teaspoon of ground tamarind.
- Use fresh coriander for more flavor. If you like the herbal taste of coriander or cilantro, add it in! Chop it first, then throw it in at the end for a fresh, zesty kick.
- Add raw peanuts for a delicious texture. Some versions of green tomato chutney use raw peanuts for a nuttier flavor and crunchy texture. If this sounds good to you, chop or pulse the peanuts in a food processor, roast them in a pan, and add them to the chutney at the end.
You can enjoy this chutney right away, but it will also keep in the fridge for about a month. Be sure to store it in an airtight glass jar for best results.
Frequently Asked Questions
What’s the difference between chutney and relish?
While these two condiments appear similar, there are a couple of key differences. Chutney typically has a softer consistency and consists of a few different veggies or fruits. Relish usually stems from one type of veggie and has a crunchier texture.
How to use green tomato chutney?
Green tomato chutney has many delicious possibilities. Spoon a dollop on top of scrambled eggs, wraps, sandwiches, and burgers for a punch of flavor. You can also stir it into soups and stews or use it as a marinade for tofu or meats. Or, just serve it with plain rice and naan. This versatile condiment can do no wrong!
What can I do with extra green tomatoes?
If you’re left with some extra green tomatoes after making this recipe, instead of tossing them, try making another recipe. Whip up a batch of fried green tomatoes, use them to make a tart salad, or preserve them into pickles. You can also roast green tomatoes and then blend them into soups for a tart kick.
Try These Other Zesty Condiments:
- 5-Minute Chimichurri– A bright, flavorful sauce featuring fresh herbs, pungent garlic, and tart lime juice.
- Spicy Lacto-Fermented Pickles – Spicy pickles that also double as a source of rich probiotics.
- Napa Cabbage Kimchi – A Korean staple side dish brimming with spicy, fermented flavors.
Green Tomato Chutney
- 1 tbsp peanut oil
- 1 clove garlic peeled and minced
- 2 jalapeno 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 green bell pepper Large, cored, seeded and chopped
- 10 green tomatoes cored and chopped
- sea salt
- 2 cardamom pods
- 1/2 tsp mustard seed
- 1/2 tsp coriander seed
- 1/2 tsp cumin seed
- 1/4 tsp cayenne pepper
- 1/2 cup apple cider vinegar
- 2 tbsp brown sugar
- Heat peanut oil in a pan over medium heat. Add garlic, jalapenos, shallots, ginger, and bell peppers. Cook for 3-4 minutes.
- Add green tomatoes and salt. Cook, stirring the contents of the pan around, for another 2 minutes.
- 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.
- 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 refrigerator…it should keep for about a month.