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Green Tomato Chutney recipe

This delicious green tomato chutney makesa wonderful accompaniment with meats, poultry and seafood, notto mention the fact that it’s also a great way to use some ofyour garden’s bounty of tomatoes before they ripen.

Recipe: Green Tomato Chutney

5 juniper berries
4 whole cloves
4 cups green tomatoes, diced
2 cups onion, thinly sliced
2 cups tart apples, chopped with skin
3/4 cup packed light brown sugar
1/2 cup golden raisins1/2 cup water
1/4 cup cider vinegar
2 tablespoons minced fresh ginger
1 clove garlic, minced1 teaspoon salt or to taste

  • With a piece of cheesecloth, tie the juniperberries and the cloves together.
  • Place them in a large stockpot along withall the remaining ingredients. Bring mixture to a boil. Reduceheat and allow to simmer until the mixture becomes thick, about1 1/2 hours.
  • Remove the bouquet garni of juniper berriesand cloves. Allow chutney to cool at room temperature. Coverand refrigerate. Serve warm or cold.

    Makes about 2 quarts.

    Green Tomato Chutney (Rickvanman's Recipe)

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  • Comments

    1 Comment


    All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too. I am in the middle of making the chutney, there seems to be loads of fluid do I just boil it off a bet longer or thicken it with cornflour I was wondering if the flour change the taste ?

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