Green Tomato, Apple & Pepper Chutney

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.

Bowl of Green Tomato Chutney with pepper, appole and tomatoes

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.

Green 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.

two appleas in a hand and apple tree

What kind of apples should I use for chutney?

Use either cooking apples or sharp flavoured eating apples for this chtuney recipe.

Red and yellow bell peppers

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.

Four jars of Green Tomato, Apple & Pepper Chutney with tomatoes

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.

Glass jam jars

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.

Ingredients for Green Tomato Chutney

Ingredients for Green Tomato, Apple & Pepper Chutney

You will need:

  • Green Tomatoes
  • Apples
  • Sweet (Bell) Peppers
  • Onions
  • Lemon
  • Orange zest
  • Soft brown sugar
  • Salt
  • Pepper
  • Cinnamon
  • Ginger
  • Vinegar
Pan with chopped onins and wooden spoon

Chop the Onions

  • Chop the onions
  • Put in a large pan with 2-3 tbsp of the vinegar
  • Simmer until nearly soft
Bowl of chopped apple, peppers, and green tomatoes

Prepare the fruit

  • Quarter the tomatoes
  • Peel, core and dice the apples
  • Core and dice the peppers
Pan with tomatoes, peppers and sugar

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.

Jar of chutney with spoon and tomatoes

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.
Pepper, Apples, tomatoes and bowl of chutney

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.

How to make Spicy Courgette and Apple Chutney

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.

Slow Cooker Date and Apple Chutney with a spoon in the jar

Slow Cooker Date and Apple Chutney is the easiest chutney I’ve ever made. All the ingredients go into your slow cooker and the result is a perfect sweet and sour relish that is perfect to serve with cheeses and cold meat.

Spoon of Sweet Cucmber Relish

Sweet Cucumber Relish is a sweet, crunchy, and pickled relish that is ideal to liven up your sandwiches, burgers, salads, and more.  

Pineapple and slices of pineapple with jar of pineapple chilli jam

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

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.

jar of Green Tomato, Apple & Pepper Chutney with spoon and tomatoes

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Green Tomato Chutney with tomatoes, peppers and apple

Green Tomato, Apple & Pepper Chutney

Janice Pattie
A thick sweet and fruity chuntney with a piquant bite, this chutney is so simple to make and makes a great gift too.
4.83 from 17 votes
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course chutney, preserves, Side Dish
Cuisine British, Scottish
Servings 56 servings
Calories 19 kcal

Equipment

  • large pan
  • chopping board
  • Sharp knife
  • weighing scales
  • Measuring spoons
  • grater
  • jug
  • glass jam jars

Ingredients

  • 1 kg ( pounds) green tomatoes
  • 2 (2) red or yellow peppers
  • 125 grams ( cups) onions finely chopped
  • 150 grams ( cups) cooking or tart eating apples 2
  • 1 (1) orange grated rind
  • 1 (1) lemon grated rind and juice
  • 125 grams (½ cups) soft brown sugar
  • 300 millilitres ( cups) white malt vinegar
  • 1 tablespoon (1 tablespoon) salt
  • ½ teaspoon (½ teaspoon) black pepper
  • ½ teaspoon (½ teaspoon) cinnamon
  • ½ teaspoon (½ teaspoon) ground ginger

Instructions
 

  • Put 125 g (2 ¼ cups) chopped onions into a large saucepan with 2-3 tbsp of the vinegar and simmer until nearly soft.
  • Quarter 1 kg (2¼ cups) tomatoes. Peel, core and dice 150 g (1¼ cups) apples. Core and dice 2 (bell) peppers.
  • Add the tomatoes, peppers and apples to the onions in the pan.
  • Add the remaining vinegar, orange and lemon zest and lemon juice, 1 tbsp salt, ½ tsp black pepper, ½ tps cinnamon, ½ tsp ground ginger and 125 g (½ cups) 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.

Video

Notes

This recipe will make approximately 4 standard (378 ml) jars of chutney.

Nutrition

Calories: 19kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 127mgPotassium: 58mgFiber: 1gSugar: 4gVitamin A: 254IUVitamin C: 12mgCalcium: 5mgIron: 1mg
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33 Comments

    1. Thank you, Camilla. It’s is remarkably delicious given that the tomatoes aren’t ripe. Fingers crossed your tomatoes do ripen.

  1. Will be making this next season as I was a bit overzealous and ordered some lovely green tomatoes from IOW for this very reason – left them too long and they all became red! Oops! So I ate them instead 🙂 Thanks for linking up to #CookBlogShare. Michelle x

  2. Thought I would try this as a change from my usual recipe.
    Having piles of fresh produce to deal with and not nearly enough time, I cut the tomatoes up into the required sized pieces and froze in a plastic bag until I could deal with them. This morning I put the frozen tomatoes in the preserving pan with the vinegar and heated it on the lowest possible setting for a while, turned it off and left it to finish defrosting. The onions were softened in different pan and then added, before adding the other ingredients.
    The consistency is very good and the taste lovely. The slight citrus flavour is a pleasant twist. Looking forward to eating it in a few months!

    1. Oh that’s great to hear. Thanks for letting me know, it’s also good to know you can freeze the raw tomatoes until you are ready to make the chutney.

  3. I’m making this right now, and am wondering about the sealing of the jars. I’m using standard ball jars with the 2 piece lids. Should I put them in my canning pot and boil to seal, or will the hot chutney itself seal the jars.

    1. Hi Candy, I don’t water bath any of my jams or chutneys. If the jars are sterilised and warm when to put the warm chutney in them they should seal. Just make sure you tighten up the lid when everything has cooled. Once opened the chutney should be stored in the fridge.
      I hope you enjoy your chutney.

      1. Hi Karen, the quantities are in the recipe card at the end of the article. You can use the Jump to Recipe button at the top of the page if you prefer not to read the rest of the information. Hope that helps.

  4. Having been given some green tomatoes from an allotment neighbour I looked for a suitable chutney recipe. This one looked the best by far. Easy to make and just waiting for near Christmas to try. Made lots so shared with my allotment friend. Thanks for a fab recipe!

    1. Thank you, Elaine. I’m so glad you liked the recipe and I love that you and your friend are sharing both the green tomatoes and the chutney. I hope you both enjoy it.

  5. After ploughing through pages of ads, finally come to the ingredients only to find no quantities given. What do I do, guess?

    1. Hi Peter, you may wish to use the Jump to recipe button at the top of the page. This will take you directly to the recipe card. I provide additional information in the main post to help my readers get the most from the recipe. While I understand that you are frustrated by the adverts, they are the means by which I earn a living and mean that my readers do not have to pay directly for my recipes. I hope that explains the advertising and that you enjoy the chutney.

  6. I was wondering what you would eat this with? I am going to make it today because I need to use up my green tomatoes. I’ve just never made or had chutney before. Thanks for your suggestions
    Lisa

    1. Hi Lisa
      Thanks for getting in touch, it’s definitely green tomato season! I like to serve chutney with crackers and cheese. It’s also nice with a cold meats and salad. You can serve it with hot dishes too, this chutney would be nice with roast pork. Try adding a spoonful to a stew or casserole for a little extra kick of flavour. I hope this helps.

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Recipe Rating




4.83 from 17 votes (8 ratings without comment)