Green-Tomato Chutney Recipe (2024)

FAQs

Is green tomato chutney made from unripe tomatoes? ›

Make use of end-of-season tomatoes with this sweet and vinegary green tomato chutney made with unripe tomatoes. Can it to enjoy all year long.

Allow to Mature

Chutneys are best eaten after a long maturing period so we recommend storing them in a cool, dry dark place and leaving them for no less than 8 weeks before opening them.

If the chutney seems too runny, cook it for another 5-10 minutes and test again. You may also like to give the chutney the odd stir as you cook it, to prevent the mixture at the edges of the pan from catching.

The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes.

If you have more green chutney than you can eat, follow these simple storage tips: Fridge: Transfer to an airtight container and store for up to 1-2 weeks. The chutney may oxidize (turn brown), but it won't affect the flavor.

In the South, when you think of green tomatoes, it's likely under-ripe tomato varieties that are picked before turning red. These are the ones most commonly used for fried green tomatoes. They're firm, making them easy to slice, grill, and pickle.

As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Our answer

Ideally all chutney should have some time to mature in a cool, dry place away from bright light. Over this period the flavour of the chutney mellows and becomes less acidic or "vinegary".

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

Why is my tomato chutney watery? ›

Our answer. When you make chutney its consistency is determined by the evaporation of liquid as the chutney cooks. So if possible you should use a wide pan as this has a larger surface area which means that liquid will evaporate more quickly and should help to prevent the fruit in the chutney from becoming too soft.

The most common method is to simply cook it for longer, until the excess water evaporates and the chutney thickens naturally. This can take a while, so be patient and stir the chutney frequently to prevent it from sticking to the bottom of the pan. mainly we thicken chutneys by adding coconut.

Of course acidity makes food bitter. This is the only reason of bitterness of tomato sauce. There are two main ways we use in Italy to remove that bitterness: a pinch of sugar in the sauce while cooking it.

Tomato chutney is thicker and chunkier, whereas tomato relish is usually thinner. The taste of a tomato relish is more vinegary, too. Chutney is usually softer in texture and is cooked longer, but the veggies in a relish still have some crispy crunch to them.

Expert-Verified Answer. The chemical preservative used in Chutney is vinegar. Vinegar is high in acidic content as it contains 5-8% acetic acid by volume. Due to the high acidic content of vinegar the acidity of the Chutney increases, which inhibits the growth of several spoilage and pathogenic bacteria.

Is there a difference in green tomatoes? Yes, there are two types of green tomatoes: unripe red tomatoes and those that are green when fully ripe. These are generally heirloom varieties, like Green Zebras and Green Moldavians, which are distinguishable from unripe red tomatoes.

Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.)

In a breathable bag or box

Fruit gives off moisture, so use a bag or box that won't trap it and keep the tomatoes spaced apart so they don't go mouldy. Ripening from very unripe usually takes a week or two at higher temperatures (18C-25C is optimum) – just keep checking as the tomatoes will ripen at different speeds.