This old fashioned green tomato chutney (relish) is the perfect use for unripe tomatoes at the end of the season. It is glossy, beautifully sweet and savoury and has such a robust flavour. Perfect for biscuits, cheese, sandwiches and cold meats. It is also really good in burgers and steak sandwiches!
This old fashioned green tomato chutney comes from such a special recipe. It was shared with me by my husband’s beautiful aunty Carolyn, handed down from her mother. The recipe is at least 60 years old, possibly even older. I knew this as soon as I received it- written in beautiful handwriting and with the (Australian) measurements still in pounds and ounces! The taste has definitely stood the test of time and I feel so honoured to be sharing it here.
It also makes a lovely homemade hamper gift. You can use pretty, old jam jars and store the chutney in your pantry for up to 2 years.
You can sterilise any old jar, as long as the seals in the lid are intact. Sterilising is important if you want your chutney to last and not be contaminated. It can be done with a sterilising solution, such as Milton’s, or in the oven.
To sterilise your jars in the oven, simply clean them with warm, soapy water and place them on a rack in the oven. Heat at 120C° for 20 minutes. Carefully remove the jars from the oven and add the chutney.
To seal the lids, place the mixture (chutney, jam, curd, etc) into the jars whilst still hot. Close the lids and turn the jars upside down to seal. The lids will seal during this process. Store in a cool place in your pantry for up to two years. Once opened, store in the fridge for up to four weeks.
Old Fashioned Green Tomato Chutney
- 1.35 kg green (un-ripe) tomatoes chopped
- 2 large onions 500 grams, finely diced
- 2 tablespoons salt regular table salt
- 3 cups white sugar
- 95 ml Ezy sauce *OR see ingredients below for a homemade spiced pickling vinegar as an alternative to Ezy sauce.
- 1 teaspoon mustard powder
- 1 teaspoon curry powder
- 1 teaspoon cornflour
- ½ teaspoon ground turmeric
To make spiced pickling vinegar (this is only required if you can't use Ezy Sauce)
- 15 grams whole cloves
- 7 grams chilli flakes mild
- 15 grams whole black peppercorns
- 30 grams ginger fresh, peeled and roughly chopped
- 400- 500 ml double strength white vinegar 8% acidity
For the spiced pickling vinegar (this step is only needed if you don't have Ezy sauce)
- Add the cloves, chilli, peppercorn and ginger to a glass jar with a 500ml capacity. Add 400-500ml of the vinegar (to the top of the jar) and cover with the lid. Leave to sit for at least 12 hours (but it can be made weeks ahead and will be more flavourful the longer it sits).
- Before using, the vinegar must be strained and the cloves, chilli, pepper and ginger discarded. *Please note you will not need to use all of the spiced vinegar in this recipe. Only 95ml is required (same quantities as Ezy sauce). The rest can be stored in your pantry.
For the chutney
- In a large mixing bowl, add the tomatoes, onions and salt and stir together. Cover and set aside in a refrigerator for 12 hours, overnight if possible.
- Add the tomato mixture (including the excess liquid from the tomatoes) to a large pot. Bring to the boil over low heat. When boiling, add the sugar and 95ml of Ezy sauce (or 95ml of the homemade spiced pickling vinegar) and stir.
- Gently simmer over low heat, uncovered, for 1 ½- 2 hours, or until thickened to desired consistency, stirring occasionally. Make sure the chutney doesn't catch on the bottom of the pan as it thickens, or it will burn.
- Remove from the heat and stir the relish mix into a chunky paste. Add the mustard powder, curry powder, cornflour and turmeric. Stir and return to a low heat for a further ten minutes, stirring occasionally.
- Add the hot chutney to sterilised jars and seal. Enjoy!
- ‘Ezy sauce’ is an Australian sauce and condiment recipe mix that is used to make chutneys, spreads, pickles and sauces. It is a highly concentrated acid solution that is flavoured with black pepper, clove oil and chilli. It can be purchased online, as well as in most Australian supermarkets and grocers. (Continue reading for notes on substitutions for Ezy sauce).
- Vinegar/acid (from the Ezy sauce or spiced pickling vinegar) is an important ingredient in chutney making, as it inhibits the actions of unwanted micro-organisms. The vinegar needs to have an acetic acid content of at least 5%. Malt, white vinegar or distilled malt vinegar can be used. I use a ‘double strength’ white vinegar with 8% acidity, which can be found in most supermarkets.
- April 2022 update; As of early 2022, ‘Ezy sauce’ has been discontinued (but is currently still available in some stores). This recipe card has been updated with an alternative to Ezy sauce, labelled ‘spiced pickling vinegar’. Please note that the ingredients will make 400-500ml of pickling vinegar, but you will only need 95ml for this recipe. The pickling vinegar can be made 3 months in advance and stored in your pantry in a sealed jar. The longer the vinegar sits, the more flavourful it will be. The vinegar needs to be strained and the cloves, chilli, pepper and ginger discarded before adding the vinegar to the chutney.
- Green tomatoes are regular tomatoes that haven’t ripened. Any variety of green tomato can be used in this recipe. The best kind of green tomatoes for chutney are the tomatoes that don’t ripen by the end of the growing season and would otherwise be thrown away. They are much firmer and less juicy than a ripe, red tomato. Red tomatoes are too juicy for this recipe.
- Sugar helps to balance the vinegar and tomatoes and gives the chutney a ‘jammy’ consistency.
- I use Keen’s curry powder, but any mild curry powder will work.
- Keep the heat low and in the last half hour of the cooking time, stir the chutney more frequently and keep an eye on the bottom of the pan, as the chutney can catch and burn.
- To prevent contamination, the chutney needs to be added to clean, sterilised jars while hot. To effectively sterilise jars, clean them with warm, soapy water and place them on a rack in the oven. Heat at 120°C for 20 minutes. Carefully remove the jars from the oven (they will be very hot) and add the hot chutney. Alternatively, you can soak the jars (and lids) in Miltons’ or a similar sterilising solution according to the packet instructions.
- To properly seal the jars, place the chutney into the jars whilst still hot. Close the lids and turn the jars upside down to seal as the chutney cools. Store the sealed jars of chutney in a cool place in your pantry for up to two years. Once opened, store the chutney in the fridge for up to four weeks.
- This recipe yields 3-4 x 220ml jars.
- The colour of the chutney can vary, depending on the type of tomatoes you use.
- Please note that the nutrition information is based on the chutney being divided into 4 jars, with the nutrition information calculated per jar of chutney. The nutritional information is an estimate only and does not take into account any sides served with the chutney.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.