Harry & Marissa’s Green Tomato Chutney: The Recipe + 23 Ways to Enjoy It
Years ago, my son and I worked on a recipe for Green Tomato Chutney, and it soon became legendary amongst those who received it. They all loved it! This has become our most requested chutney to make and gift. However, sadly, we’ve had a patchy few years of tomato growing, so it can only be made when we have a long summer.
Chutneys are really easy to make. You chop your ingredients, stir everything together, stay close by and stir often. Once cooked, you prepare your jars and let the chutney mature before enjoying it. Below are a multitude of ways to enjoy your Green Tomato Chutney.
Harry and Marissa’s Green Tomato Chutney Recipe: A Family Favourite
Preparation time
Cooking time
Total time
Harry and Marissa’s Green Tomato Chutney is a delicious way to preserve those end-of-season green tomatoes. This chutney is wonderfully versatile and sure to become a favourite with family and friends.
Marissa: www.marissa.co
Recipe type: Chutney
Servings: 1.5 litres
Ingredients
- 4 tablespoons olive oil
- 250g onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 teaspoon mixed spice
- 1 heaped teaspoon fenugreek
- 1 teaspoon chilli flakes (optional)
- 2 bay leaves
- 770g green tomatoes, skin on roughly chopped
- 272g cooking apples, cored and diced, with the skin left on
- 425ml white distilled vinegar
- 250g light soft brown sugar
- 100g soft pitted dates, chopped
- 100g sultanas
- 1 tablespoon flaky sea salt or 2 teaspoons table salt
Method
- Place a few ceramic plates into the freezer to use when testing the chutney.
- Heat the oil in a heavy-bottomed preserving pan or large pot. Add the onions and allow them to soften gently for 10 minutes.
- Add the garlic, spices and bay leaves, and cook until they release their lovely fragrance.
- Add all the remaining ingredients to the pan or pot and stir well with a wooden spoon.
- Simmer for approximately 1½ hours, stirring often, until the mixture is thick and jammy.
- The cooking time can vary depending on the water content of the tomatoes, so keep an eye on the consistency rather than relying on the timing alone.
- To check whether the chutney is ready, use the wooden spoon you’ve been stirring with to drag a line across the bottom of the pan. If the chutney floods straight back into the gap, carry on simmering. If the gap remains visible for a few seconds, it’s ready.
- You can also test it on one of your chilled plates. Place a small spoonful of chutney on the plate and leave it for a moment. When you push a teaspoon through it, the chutney should leave a clear channel.
- Preparing and storing your jars
- My preferred method for preparing jars is to place the clean jars (washed in hot soapy water or in the dishwasher), onto a baking tray and sterilise them in a preheated oven at 100°C for 10 minutes.
- Carefully remove the hot jars from the oven and fill them with the hot chutney. I rinse a glass measuring jug with boiling water and use it to pour the chutney into the jars. Cover with a wax or parchment paper disc.
- Prepare the lids if separate by placing them in a bowl of boiling water, lift out using tongs that you have run boiling water over and shake the excess water before sealing the jars.
- Allow the chutney to mature for three months for the best flavour. Once opened, store the chutney in the fridge.
23 Delicious Ways to Enjoy Green Tomato Chutney
One of the things I love most about this chutney is how versatile it is. Of course, it’s wonderful on a cheeseboard, but there are so many other ways to enjoy it. Here are some ideas to inspire you.
- With a cheeseboard. Particularly delicious with mature Cheddar, creamy Brie, Stilton or goat’s cheese, alongside crackers or oatcakes.
- In a cheese and chutney toastie. Spread chutney inside a sandwich with mature Cheddar and toast until golden and beautifully melted.
- With a traditional Ploughman’s lunch. Serve with crusty bread, cheese, pickled onions and cold meats.
- Alongside roast pork, ham or gammon. The tangy sweetness complements the richness of the meat beautifully.
- As a dip for sausage rolls. Serve a little bowl alongside warm sausage rolls, pork pies or savoury pastries.
- In chicken, turkey, ham or beef sandwiches. Add a generous spoonful to your favourite sandwich for an extra burst of flavour.
- In burgers. Try it in beef, chicken or veggie burgers, either on its own or mixed with a little mayonnaise.
- With curry, samosas and poppadoms. A spoonful makes a lovely tangy accompaniment to Indian-inspired meals.
- On a baked potato. Add a spoonful to a jacket potato topped with grated cheese, baked beans or tuna mayonnaise.
- With sausages and mashed potato. Serve it alongside your favourite sausages and mash, or spread it inside a sausage sandwich.
- With scrambled eggs or a cheese omelette. A little chutney adds a delicious sweet-and-sour contrast to a savoury breakfast.
- Alongside roasted vegetables. Try it with roasted carrots, parsnips, squash or sweet potatoes.
- With warm cheese scones and butter. Perfect for a light lunch or an afternoon treat with a cup of tea.
- On a party platter. Add a little bowl to a spread of cold meats, cheeses, crackers and savoury bites.
- With grilled halloumi or in a veggie wrap. It pairs beautifully with salty halloumi and fresh salad leaves.
- With pork pies or Scotch eggs. A traditional picnic favourite made even better with homemade chutney.
- In a bacon sandwich. Swap your usual sauce for a spoonful of green tomato chutney.
- In a simple cheese sandwich. Sometimes the simplest combinations are the best. Add chutney to Cheddar in fresh bread for an easy lunch.
- With cold roast chicken and a green salad. A lovely way to use up leftovers and make a simple meal more interesting.
- Mixed with mayonnaise. Stir a little chutney into mayonnaise to make a tangy sandwich spread or burger sauce.
- In a cheese and onion pasty or quiche. Spread a thin layer inside a pasty before adding the filling, or serve alongside a slice of quiche.
- With savoury pancakes filled with ham and cheese. Add a little chutney to the filling for an extra layer of flavour.
- Alongside poppadoms, rice dishes or lentil dhal. A spoonful adds a tangy accompaniment to a simple rice or lentil dish.
Enjoy making this recipe, and I hope everyone who tastes it at your table will be showering you with compliments!
