Green Tomato, Apple & Pepper Chutney is the perfect way to use the last of the tomatoes of the season. Combining green tomatoes with apple and sweet peppers makes a sweet fruity chutney that is ideal as a gift.
I have been making chutney for over 40 years and I have to say that Green Tomato Chutney is my favourite. I haven’t been able to make it for a while, because I got my green tomatoes from my husband’s uncle, who sadly passed away.
This year I was very excited to see that The Tomato Stall in the Isle of Wight was selling green tomatoes specifically for chutney so I am back in business. By next year I hope that I will have a greenhouse in place and will be growing my own tomatoes.
What are Green Tomatoes?
Green Tomatoes are tomatoes that are not ripe. Tomatoes need sun and warmth to ripen and at the end of the growing season, there is often not enough of either to ripen the last of the tomatoes.
I don’t have Green Tomatoes what can I use?
This is a recipe to use green tomatoes, however, you can use very firm, not quite ripe, red salad tomatoes. The chutney will not be the same but as long as they are very firm you can make them into chutney.
What kind of apples should I use for chutney?
Use either cooking apples or sharp flavoured eating apples for this chtuney recipe.
What kind of peppers are in the Green Tomato, Apple & Pepper Chutney?
I use standard red and yellow sweet (bell) peppers. Use any combination of red, yellow, or orange peppers. I like the red peppers because you can see the pieces in the chutney.
What kind of vinegar should I use?
In this recipe, I use white malt vinegar which is a basic white vinegar. You can use white wine vinegar it will work just as well but is more expensive.
Don’t use non-brewed condiment often sold as white vinegar, as this is not true vinegar and will affect the quality of your chutney.
How many jars does this recipe make?
The recipe will make approximately 4 standard (378 ml) jars of chutney. It is not possible to be completely accurate because you may reduce your chutney slightly more or less than I did.
How long can I keep the Green Tomato, Apple & Pepper Chutney?
Green Tomato, Apple & Pepper Chutney will keep in a sterilised sealed jar for about 12 months. Once the jar is opened, please store in the fridge and use it within a month.
How soon can I eat the chutney?
Chuitney is best left for 6-8 weeks before use. The flavours will mature and the vinegar will mellow. You can eat it before 6 weeks but it is definitely better if you keep it.
How do I sterilise my jars?
I sterilise my jam jars and metal lids by thoroughly washing and rinsing them. I then put them, still wet, upside down onto a baking tray and place it in the oven at 150C just before I start to make the jam.
The water creates steam which helps to sterilise the jars. I take them out of the oven and fill them with the hot jam, then put on the lids. There are other methods but this is how I sterilise my jars.
How to make Green Tomato, Apple & Pepper Chutney
This really is a simple recipe and the result is a lovely combination of sweet and sharp flavours that makes it the perfect accompaniment to many different dishes.
All quantities and full instructions can be found in the recipe card at the bottom of the page
Ingredients for Green Tomato, Apple & Pepper Chutney
You will need:
- Green Tomatoes
- Sweet (Bell) Peppers
- Orange zest
- Soft brown sugar
Chop the Onions
- Chop the onions
- Put in a large pan with 2-3 tbsp of the vinegar
- Simmer until nearly soft
Prepare the fruit
- Quarter the tomatoes
- Peel, core and dice the apples
- Core and dice the peppers
Put the ingredients into the pan
- Add the tomatoes, peppers, and apples to the onions in the pan
- Add the vinegar, orange zest, lemon juice, and lemon zest
- Then add the sugar, spices, salt & pepper
Cook the Chutney
Bring the mixture slowly to the boil and simmer for 1 1/2 to 2 hours until thick.
Fill the jars
Use a ladle or a jug to fill the jars. I use a jam/chutney funnel which is a really good investment if you make a lot of preserves.
Seal the jars with the lids while still warm. Check the lids once the chutney has cooled to make sure they are tight.
What can I serve with Green Tomato, Apple & Pepper Chutney?
- Chutney is delicious on a sandwich
- Serve alongside ham or chicken salad
- Make chutney part of your cheeseboard
- Enjoy it with pies or sausage rolls
- Burgers, sausages, and any kind of barbeque are improved by a spoonful of chutney.
- Add a spoonful to your vinaigrette
- As chutney is originally derived from an Indian dish it is delicious with curries.
More Chutney & Relish Recipes from Farmersgirl Kitchen
Chutney is a great way to preserve all kinds of fruit and vegetables, and also a delicious way to perk up so many different dishes. Here are some other chutney and relish recipes you might like to try.
Spicy Courgette (Zucchini) & Apple Chutney is a fabulous way to use up a glut of courgettes from the garden or take advantage of the lower prices when they are in season. It’s a sweet, spicy and chunky chutney that retains a bit of texture.
Sweet Cucumber Relish is a sweet, crunchy, and pickled relish that is ideal to liven up your sandwiches, burgers, salads, and more.
Pineapple Chilli Jam is a sweet and spicy relish with a similar combination of flavours to mango chutney. The pineapple and chillies combine so well with ginger and garlic and an unusual ‘secret’ ingredient. It’s really delicious served with cheese, burgers or cold meats.
More Chutney Recipes
- Easy Spicy Mango Chutney – Fab Food 4 All
- Rhubarb & Ginger Chutney – Tin & Thyme
- Homemade Fruity Chutney – Recipes Made Easy
Find my Chutney & Relish Recipes
You can find the recipe index in the menu at the top of every page along with other ways to sort recipes including a handy shortcut to find my Jams, Jelly, Chutney & Pickles recipes.
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Green Tomato, Apple & Pepper Chutney
- large pan
- chopping board
- Sharp knife
- weighing scales
- Measuring spoons
- glass jam jars
- 1 kg green tomatoes
- 2 red or yellow peppers
- 125 g onions finely chopped
- 150 g cooking or tart eating apples 2
- 1 orange grated rind
- 1 lemon grated rind and juice
- 125 g soft brown sugar
- 300 ml white malt vinegar
- 1 tbsp salt
- ½ tsp black pepper
- ½ tsp cinnamon
- ½ tsp ground ginger
- Put the chopped onions into a large saucepan with 2-3 tbsp of the vinegar and simmer until nearly soft.
- Quarter the tomatoes. Peel, core and dice the apples. Core and dice the peppers.
- Add the tomatoes, peppers and apples to the onions in the pan.
- Add the vinegar, orange and lemon zest and lemon juice, salt, spices and sugar.
- Bring the mixture slowly to the boil and simmer for 1 ½ – 2 hours until thick.
- Pour or ladle the hot chutney into warm sterilised jars and seal at once.