Green Tomato Chutney Recipe

Green Tomato Chutney Recipe

  • Prep: 15 min
  • Cook Time: 40 min
  • Total: 55 min
  • Serving: Makes about 2 cups

Chutney adds wonderful sweet and spicy flavor to dishes. Use it in place of traditional condiments for added flair and depth.


  • 1 tablespoon peanut oil
  • 1 garlic clove, peeled and minced
  • 2 jalapeño peppers, with seeds, chopped
  • 3 shallots, peeled and chopped
  • 1/4 cup uncrystallized candied ginger
  • 1 large green or red bell peppers, cored, seeded and chopped
  • 10 green tomatoes, cored and chopped
  • sea salt
  • 2 cardamom pods
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon cumin seed
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup apple cider vinegar
  • 2 tablespoons grated palm sugar or brown sugar


  1. Place the peanut oil into a large sauté pan over medium heat. Once it begins to shimmer, add the garlic, jalapenos, shallots, ginger, and bell peppers, and sauté for 4 minutes.
  2. Stir in the green tomatoes and a few pinches of salt. Cook the mixture for 2 minutes before mixing in the cardamom, mustard seed, coriander, cumin and cayenne; cook for an additional 2 minutes.
  3. Add the vinegar and the sugar to the pan and then bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer the mixture for 30 minutes.
  4. Set the chutney aside to cool before transferring to clean glass jars. Store the chutney in the refrigerator for up to 1 month.


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