Green tomatoes make the best chutney to serve alongside your favourite selection of cheese.
It’s not easy being green
The first time I came across green tomatoes was in Delaware in the USA. I had a fried green tomato salad and it blew my mind. That was a good 4, maybe even 5 years ago now and I STILL talk about it, that’s how good it was.
I would’ve recreated it at home but to be honest, I wasn’t sure where I’d get green tomatoes from… Are they just unripe red tomatoes? Or are they their own variety?
Well it turns out they are BOTH! You can eat unripe (and therefore green) tomatoes but they will be hard and more acidic. You can also get a few different heirloom varieties which are green when ripe. These are usually a much darker shade of green and often have a distinctive stripey skin.
Our local farm store has started selling a green heirloom variety which I am SO excited about. I bought a kilogram of them a few weekends ago and immediately made myself a fried green tomato salad and decided to preserve the rest.
Cheese and chutney
Autumn is the perfect time for preserving the last of the summer’s fruits and veggies. It’s no secret that I’m a huge pickle fan and often have jars of various veggies in a vinegar based brine.
With my huge batch of tomatoes I wanted to do something different – the obvious preserve for these beautiful specimens had to be chutney.
I like my chutney’s slightly sweet but also slightly spicy so you will find light brown sugar as well as fresh chillies in this recipe. You can tweak the amount of chilli and other spices so that its a little milder (or hotter) to suit your tastes.
The sweet, sour and spicy notes in this chutney mean it needs a punchy cheese that will be able to stand up to it. I like a mature farmhouse cheddar but it would also work well with a Cheshire or Red Leicester.
The ultimate cheese board
This green tomato chutney recipe tastes best when you leave it 4 weeks to mature. So, if you make it now it will be ready just in time for Christmas! Every festive cheeseboard needs a good chutney.
Check out my guide to creating the ultimate cheese board here.
Green tomato chutney
This recipe is perfect for preserving green tomatoes.
- 750 grams green tomatoes cubed
- 350 grams white onions diced
- 200 grams cooking apples cubed
- 300 millilitres apple cider vinegar
- 1 inch root ginger peeled and minced
- 0.25 tsp mustard seeds
- 1 green chilli finely diced
- 100 grams raisins
- 1 tsp salt
- 1 tsp cracked black pepper
- 200 grams brown sugar
Begin by steralising 3 250ml jars by rinsing them in hot soapy water and placing them upside down in your oven on a low heat.
While the jars are drying out in the oven, put the tomatoes, onions and apples into a large pan, along with half of the vinegar.
Bring it to the boil and cook for 30 minutes until the onions and tomatoes have softened.
Add the spices and raisins to the pan.
Reduce the heat and cook for another hour, stirring occasionally until the mixture has thickened.
Add the salt, pepper, sugar and the rest of the vinegar to the pan.
Stir well until the sugar has all dissolved.
Continue cooking until the mixture has thickened and become jammy.
Spoon the chutney into your jars while it is still hot.
Seal the jars and allow to cool (you will hear the lids of the jars "pop" when they have created an air tight seal).
If you just can't wait, the chutney can be eaten immediately but it tastes best if you let it mature for a minimum of four weeks.
This chutney makes a wonderful gift for food lovers either on its own or as part of a hamper. Why not try one of these other recipes which can easily be gifted.