If your chillies and tomatoes didn’t ripen before the first frosts, this green tomato chilli chutney is an ideal autumn recipe. It’s a simple, satisfying way to use up unripe tomatoes and preserve the last of your summer harvest so you can enjoy the flavours through the colder months.
At Chilli King HQ many of our tomato plants have finished for the season while the chillies continue to colour up slowly. This chutney is forgiving and flexible — a great base recipe that accepts a wide range of extra vegetables, spices and heat levels depending on what you have on hand.
Green Chutney and Chilli Chutney Ingredients
- 1 kg green tomatoes, roughly chopped
- 700 g apples, peeled, cored and chopped
- 500 g onions, chopped
- 300 ml white wine vinegar (or similar mild vinegar)
- 5 chopped chillies (adjust to taste)
- 300 g brown sugar
- Fresh thyme, a few sprigs (or 1 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon ground coriander seeds
Method
This recipe is intentionally adaptable. If you have other vegetables to use up, like carrots, courgettes, peppers or even small amounts of cauliflower or beans, chop them and include them in the mix. Dried fruits such as sultanas or raisins add a pleasant sweetness and texture contrast if desired.
Chop all ingredients into even-sized cubes so they cook down uniformly. Place everything into a large, deep pan and bring to the boil, then reduce the heat and let the mixture simmer gently. Stir occasionally to prevent sticking. Allow the chutney to cook down for about 2–3 hours or until the vegetables are soft and the liquid has reduced to a thick, sticky consistency. If you prefer a smoother texture, you can pulse the cooked chutney briefly with a hand blender, but traditional chutney is usually left chunky.
Taste and adjust seasoning near the end of cooking. If the chutney needs more brightness, add a splash more vinegar; if it needs sweetness, add a little more brown sugar. Keep in mind that flavours mature once bottled, so err on the conservative side with strong seasonings.
Sterilising and Bottling
Sterilise your jars by placing them in an oven at about 150°C (300°F) for roughly 10 minutes. Do not put lids or rubber seals in the oven — instead, boil those parts in water for about 5 minutes to sterilise them. When the chutney is ready and still hot, ladle it carefully into the warm jars, leaving a small headspace. Wipe the rims clean, fit the lids and tighten the seals. Allow jars to cool undisturbed and check seals after 24 hours. Once opened, store in the refrigerator and use within a few weeks.
Yield, Storage and Serving Ideas
This batch makes approximately five large jars, depending on jar size. Properly sealed and stored in a cool, dark place, chutney will keep for many months; refrigerate after opening. Use it as a condiment with cheese boards, cold meats, sandwiches or roasted vegetables. It also pairs well with curries, grilled meats and hearty autumn dishes — a spoonful adds sharp, sweet and spicy depth to many meals.
Variations and Tips
- Adjust the heat: increase or reduce the number of chillies to match your tolerance.
- Add spices: mustard seeds, fennel or a cinnamon stick can add warm complexity.
- Try fruit additions: pears, sultanas or apricots work well with green tomato chutney.
- Stir frequently during the final hour to avoid sticking and ensure an even reduction.
- Label jars with the date to track freshness.
This green tomato chilli chutney is a practical, tasty way to preserve unripe tomatoes and late-season chillies. It’s adaptable, rewarding to make, and brings a little summer heat to your table throughout the colder months. Also try a classic chilli chutney variation if you prefer a brighter, fully ripe tomato base.