Green tomato chutney

Green tomato chutney

What can I do with green tomatoes?
A green tomato chutney!


This year not all tomatoes went ripe in my garden. So the question arose how I could still use them somehow.

I don’t like green tomato jams very much and so I had the idea to make spicy tomato chutney. Many years ago, I had already made that. And my whole family liked it back then.



The finished tomato chutney doesn’t really taste of tomatoes anymore, but of sweet-sour-spicy paste


It tastes great with cheese, eggs, or bread as an appetizer.


Green tomato chutney with cheese Green tomato chutney with cheese



It also goes well with a plate of cold cuts or in a sandwich.


You can use this recipe as a basic recipe for all chutneys

Depending on the spices you use, it tastes different every time.

In general, spices such as cloves, piment, cardamom, cinnamon, ginger, and of course pepper are fine.


Other basic ingredients instead of tomatoes are also possible

You can use other vegetables, like peppers, pumpkin or zucchini. Or fruit like mango, pineapple or plums.


Here too -> just try it out!


Green tomato chutney with cheese



What do you do with green tomatoes?



Here is the recipe for about 6 glasses of 2 dl:


Chutney al pomodoro verde ingredienti

Green Tomato Chutney

Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Sauce
Servings 6 glasses


  • 800 g green tomatoes possibly peeled, but not absolutely necessary
  • 500 g apples
  • 350 g onions
  • 5 garlic cloves
  • 1 tablespoon salt
  • 150 g raisins
  • 500 g dark sugar
  • 250 ml vinegar
  • 2 lemons juice only
  • 1 tsp coriander
  • 2 tsp allspice
  • ½ tbsp Cloves
  • 1 cinnamon stick
  • 3 cardamom capsules squeezed
  • 3 tbsp mustard seeds
  • Pepper from the mill quantity to taste
  • Cayenne powder quantity according to taste


  • Cut tomatoes into large pieces, peel apples, remove seeds and cut into large pieces.
  • Slowly bring tomatoes, apples, onions, garlic and salt to the boil and simmer for about 20 minutes on a low heat.
  • Add raisins, sugar, vinegar and lemon juice. Add the coriander, allspice, cinnamon stick and cardamom capsules into a spice bag or tea egg and also add them.
  • Bring everything to the boil again and let it simmer until everything has turned into a still somewhat soft paste. (about 30 minutes)
  • Remove the spices
  • Complete with mustard seeds and possibly cayenne, season with pepper and fill into sterilized glasses while still hot.


It tastes great with cheese ore eggs and also goes well with a plate of cold cuts.
Keyword chutney, green tomato chutney

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