How to Make Easy Green Tomato Chutney (Best Recipe 👌)

[@notinmyname792]

I made your chutney yesterday. I had a kilo of green tomatoes languishing in my greenhouse with no hope of ripening. I followed you recipe with the addition of 100g of pitted dates, more black pepper, a dash more chilli and a glug of balsamic vinegar. The colour is rich and dark despite using white distilled malt vinegar and my home grown white onions. We just ate half a jar on our dinner. It was delicious. Thank you for sharing this wonderful recipe. I love your channel as I live in Ireland and the climate is similar. 10/10!

[@Lovelygreens]

Wonderful! So pleased with your success, Elisabeth :) Enjoy your green tomato chutney!

[@tomlatenite8348]

My mouth is watering like crazy! Thanks so much! I have lots of green tomatoes and lots of jalapeño peppers do you have a recipe for Verde sauce

[@cindys.w.8566]

I just found this channel and love that you give both measurements to the viewers. THANK YOU!

[@Lovelygreens]

You're very welcome!

[@normahl9086]

Thanks for this wonderful recipe. I have just made chutney for the first time in my life (66) I used kombucha instead of vinegar, as I had left it too long, so it was very acidic! Gorgeous results! And exactly 5 jars, only three of which have been promised as Christmas presents.

[@Icluckingloveit]

This chuckney is so tasty. I made 2 huge batches of it and added some chilli into one of them. Thank you!

[@Lovelygreens]

Wonderful! You're most welcome 😊

[@witcherwoo8938]

Can this be made in a slow cooker/crockpot pls? If so for how long and what temp? Thanks

[@krisnugent1250]

Always pop those preserves in a hot water bath! Love your tips and maybe it's time for me to try chutney.

[@waynewalton265]

i've heard you can put the final jars throuh the dishwasher on hi temp and sanitize?

[@basiakapka7847]

In Poland, we do water bath for jars. It is old metod. It is called "pasteryzacja". You can do this in a pot or in oven. Your recipe looks great.

[@faithboudreau5904]

Looks wonderful. In the US if we do not have a canning rack to place in the pot, we use canning jar rings on the bottom to make a platform on which to place the food jars being water bathed. This allows for better circulation of the boiling water underneath the jars.

[@Lovelygreens]

Clever! I'm going to start doing that, thank you 😊

[@mountainsandmayhem739]

Thank you for this recipe! I am making this right now. It is in the water bath canner right now. I’m in the US and I had 8 gallons of green tomatoes from last year in the freezer that I needed to use. So I’m making your recipe and green tomato salsa verde. I feel like I should mention adjusting for altitude. For people at higher elevations we need to add time to our water bath time. I’m at 5,280 feet so I add 10 minutes to my time so my chutney needs to boil in the canner for 10 minutes. There are tables online to find specific times.

[@irisjanemay1903]

The recipe looks good. Where I live, figuring out what to do with all the green tomatoes can be problem so this will be a great new option. A few years back I made a green tomato marmalade with lemon and lime zest and juice. It was really good. Tomatoes can go well with so many things.

[@chrisrichards1450]

I like the sound of that ! I’ve been using this recipe for about 3 years now :-) absolutely love it !

[@robinmiller1783]

Love this! I always need water bath recipes to preserve the harvest.

[@Warwck24]

Done thk u❤❤ tempted to use a bit as a brown sauce - hmmm nice r3cipe

[@Lovelygreens]

I've had someone do that before - there's a comment over on my website version of this recipe. They pureed it, from memory.

[@Warwck24]

I pureed it it tastes like uk HP Sauce

[@Warwck24]

Rest I used as chutney beautiful recipe

[@katharinakck7542]

I’ve made this and it was so lovely I’m making it again with all the green tomatoes I have left and will be gifting the jars. I used organic Jaggery instead of granulated brown sugar

[@kimfox5186]

Many thanks for this recipe, I think I'm going to need it since even though dry here in the North of France, the temperatures were cold and I didn't put my tomatoes outside until quite late. It's true that now the tomatoe plants are very happy but I have my doubts as to whether they will have the time this season to grow and ripen. So looks like I'll be making this and my goodness it looks delicious 😋

[@Lovelygreens]

Such a good point, and yes, it's a recipe that makes the best of a poor tomato season. Not all is lost when you can make green tomato chutney :)

[@yanadebaets5547]

do you have to wather bathe your pots again right before consuming? thank you!

[@Lovelygreens]

No, you don't do that. Water bathing is to help set the seal and sterilise the jar and contents at that point. It's a trustworthy way to make sure high-acid canned foods won't spoil when you put them into storage. You open them up and eat them like any other bottled food.

[@mariesmyckova293]

Thanks a lot for the recipe, it looks great. I'll definitely try at the end of the season. Cooking for a few hours should be safe concerning solanine content, right?

[@Lovelygreens]

It's green potatoes that contain levels of solanine to be wary of. Tomatoes instead contain the alkaloid tomatine, which isn't as toxic. Even so, you'd have to eat a mountain of green tomatoes to feel any illness caused by alkaloids. So don't worry, green tomatoes are perfectly fine to eat :)

[@jimmyb2255]

I just made this. Exactly 5, 300ml jars worth almost. It tastes fantastic! Thanks!

[@Lovelygreens]

Enjoy!

[@sirjackjackeroo]

Thank you, a brilliantly thought through, comprehensive and well presented video…so helpful and easy to follow. 🌞

[@Lovelygreens]

Glad it was helpful!

[@afuayeboah9149]

Wonderful recipe. Straight and easy to follow. In England jams and chutney are water bath.

[@wildlifegardenantics]

Thank you for the recipe and video. It looks delicious! Could you please tell me which jars I'd need to fit the Tatler lids?

[@ibrahimjuma4806]

I will try next year .This year I made using red tomatoes. Today I learnt how to water bath. Of course I will need to get the gadget for removing the hot bottles. Any idea of preserving plums and also apples.

[@jenniferlroberts5994]

I'll save this video. This must be a great recipe. I don't have that many tomatoes to make quite that much chutney. Maybe someday, though!

[@eglej.4566]

I would love to try! Can apple vinaigre be used instead?

[@Lovelygreens]

It would be too sharp/vinagary I think. Malt vinegar all the way 👌

[@janelloyd4332]

Thank you for the recipe, it's very similar to the one I make except I put a few sweet apples in as well, they help with the overall texture.

[@Lovelygreens]

I specifically created this recipe to not have apples in it 😂 I'm not a fan of them in chutney and wanted to create a preserve that could be used as more than just "chutney" without seeming odd. Apple chunks in Asian-inspired rice dishes, for example. Of course, you could always throw them in but they are 100% not necessary.

[@treehouse3240]

Thankyou very much Tanya. I will be doing this recipe as soon as I have enough Tomato.

[@RVAGardenArtist]

Tanya! I’m making your recipe (doubled it) right now! It smells amazing and is turning out well. 🤞🏻 that I can it right so it stays well for Xmas gifts. Thanks for the inspiration. I just started canning this year and falling in love with. Also fyi your my inspiration for growing and making calendula salve. Thanks for sharing all your knowledge !

[@Lovelygreens]

You're so welcome!

[@jamesburn6586]

Love this recipe can with be done in the slow cooker or pressure cooking? Thank you

[@Lovelygreens]

I've never tried... You want much of the moisture to evaporate off the chutney during the cooking process, and both slow cookers and pressure cookers need their lids on to maintain heat.

[@Catwallager]

Made this chutney recipe yesterday and absolutely love it! Great channel - thank you!👍

[@loopified000]

I just found you! So excited!

[@suzylovegrove6282]

Is it ok to use a waterbath with jars that are reused ones as opposed to the separate screw top ones you have?

[@Lovelygreens]

It's better not to. I know that reused jars are popular in British preserving, but the glass isn't strong enough to ensure it won't break in the process.

[@elizabethblack8934]

Since this is mid August and I only have one red tomato in the greenhouse believe it or not, I will certainly be making this. Thankyou. I had a look at Lakeland online to source the plastic lids mentioned but surprised not to find them. I have always used old jam jars for my chutney and jam and hadn't bothered about the water bathing technique. Interesting..

[@Lovelygreens]

They're called Tattler lids and you'll need to order them from the USA. I've bought another box just recently and it took less than two weeks for them to arrive. You'll find listings for them in my Amazon shop www.amazon.com/shop/lovelygreens/list/2UWD9JOJZ9WI1

[@jennyjohnson9012]

Thankyou Tanya, I always have green tomatoes left. Definitely going to try this.

[@colleenburns4039]

Where does one buy green tomatoes? I’m in Australia on the GC 😊

[@Lovelygreens]

Typically, you need to grow your own.

[@christinahutchison3967]

Could you substitute peaches,nectarines or figs for the green tomatoes.

[@Lovelygreens]

I've not tried but don't see why not. The finished chutney would be far softer and sweeter though. Especially with figs

[@justine2488]

Thanks for this. I gave grown my tomatoes outside so will likely have more green than red. Yes in the UK it seems hot liquid in a clean jar and hoping for the best was the way preserving was done!! Shame we can't seem to get pressure canners over here.

[@Lovelygreens]

There's one retailer that I know of, but they're incredibly expensive. It's cheaper to import them from the US! There's one in this list (third row down) that ships to the UK: www.amazon.com/shop/lovelygreens/list/2UWD9JOJZ9WI1

[@JuliJensenMahoney]

This is the recipe I’ve been looking for. Can’t wait to try this.

[@Heatherhigleydrums]

Can you use any green tomatoes eg cherry toms?

[@Lovelygreens]

Absolutely

[@magdalenastys-litwin5266]

Hi! I’d love to gry your recipe out however I can’t buy malt vinegar in my city. Do you think I could replace it with some apple vinegar? If yes, how much should I use of it?

[@Lovelygreens]

You need to stick with a vinegar with lower acetic acid - about 5%. Otherwise, the chutney will be far too 'vinegary'. I recommend that you order malt vinegar from Amazon.

[@patfrost6033]

Good stuff but what jars do I use so that they don't crack in the boiling water.

[@Lovelygreens]

Canning jars are best, and if the jars are hot when put in the water, they won't crack. They'll be hot because of their contents.

[@sunflower6434]

Can you put them in a hot oven for 10-15 minutes.? As an option if you are only making a small batch.?

[@Lovelygreens]

At what point do you mean?

[@sherryrodrigo5457]

Thank you for this awesome recipe ❤ and I made it and it was amazing❤

[@GregDeBrun]

Beautiful videos you share and I am in awe of the tomatoes growing in your polycrub. Could you share which varieties you are growing in the polycrub?

[@Lovelygreens]

I plan on doing a tomato harvesting video when more are ripe. I will share their names with you then :)

[@herbalrebel]

Awesome recipe: your videos are so interesting and packed with useful and fascinating information. I also love your visuals as they are so colourful, and creative. Thank you so much 🙏🏽 😊❤

[@Lovelygreens]

Thank you 🥰

[@kayleighcheek1180]

Thank you for your green tomatoe chuntney resipe ive made it twice now

[@nathaliefulache1996]

I made this a week ago, and I love it,. thank you. My family and friends like it as well. Just wandering if you have recipe for beetroot chutney or beetroot and apple chutney. Or any recipe that has beetroot on it.

[@Lovelygreens]

Not yet online but it's an idea :)

[@itsmewende]

I'll be making this, thanks for sharing. I made tomato jelly yrs ago, it tasted like honey, it so very good.

[@izibear4462]

Just found this recipe! My mom has been making tomato jelly for over 60 years. It is my favorite up there with papaya, and also guava jelly. Yum!

[@donnabailey5325]

Hi. I just used your recipe today thank you. Do I have to leave it for any length of time before eating? This is the first time I've ever made a chutney.

[@Lovelygreens]

It's best to let it sit in the jar for a month before you crack it open. That gives time for the flavour to develop 🙌

[@anne-mariemcandrew9893]

This recipe looks amazing! I’m in Scotland and new to preserving and would love a video about the differences between Europe and the US when it comes to water bathing as, like you said it’s not really common over here and I’d love to know why and what I should be doing instead xx

[@Lovelygreens]

It's because British preserving techniques are based on American techniques of the 1930s. The British government hired American preservers to help re-teach them, then the rest of Britain, how to preserve food during WWII. Hardly anyone bottled food in Britain before then. After WWII, preserving science moved on in the USA, where self-sufficiency is more of a cultural norm. It's also studied at American universities, and science-based guides and education are provided to home preservers. The British government and British universities have not continued with safe canning guidelines for almost a hundred years now. So Brits don't water bathe because they haven't been taught that it's better and safer, and like all people everywhere, they're stubborn and set in their old ways 😂

[@WanderingNature]

Thank you so much for posting this recipe, I am making some right now. ❤

[@adelyousef3055]

Thanks for the great video.I think malt vinegar is a great preservative right?

[@Lovelygreens]

Only if all of the food in vinegar is completely submerged and covered with a layer of vinegar. If not, and that's the case with chutneys, then mold and other microbes can start growing. It's just always better to water bath to be 100% sure that the contents of jars are shelf-safe.

[@adelyousef3055]

@@Lovelygreens👍🌹🌹

[@nemuelpat]

Can I use white onions? Maybe less of them?

[@maryhull531]

Can you make this in the slow cooker ?

[@Lovelygreens]

I wouldn't. It would only work if you left the lid off since you need the moisture to evaporate.The amount of time it would take means you'd walk away and forget about it. Possibly ruining it.

[@christineruddy9215]

Hi Tanya, the recipe looks great and I’m going to try it, as I have a glut of green tomatoes. I’m going to buy the preserving kit I’ll need,as it’s my first time making chutney. I was disappointed that I was directed the US Amazon site. I’ll search for them different items I’ll need on the UK site. Thanks for the recipe

[@danieladeutsch1708]

Wow! This looks yummy and amazing! Thank you for the tip! XX

[@Lovelygreens]

Very welcome :) Bookmark the recipe for when tomato season is nearly over. There tend to be a lot of green tomatoes then that stubbornly won't ripen

[@bloomingpetals9290]

First time coming across your channel. I have 9 regular size green tomatoes and about 10 open handfuls of green cherry tomatoes. Can I use green cherry tomatoes for this recipe? You may be the first person to get me to use my water bath and try some canning. Seasons coming to a close and I have the mental capacity to learn more.

[@maryward633]

Hi Tanya brilliant video, can you make it with red tomatoes, or do you need to alter the recipe?

[@Lovelygreens]

You could use red tomatoes but they are softer so would make for a different finished texture. The flavour will likely be different too but would probably be really lovely! If you try it out, would you let us know what you think?

[@maryward633]

I will Tayna for sure if I make it

[@media0gal]

Is the malt vinegar an important part of the flavor? I have white vinegar and apple cider vinegar on hand but will need to search some of the stores in my area for the malt vinegar. Love your channel! Just started preserving a few things from our little garden this summer.

[@Lovelygreens]

You can use other vinegars but they won't give the depth and sweetness that malt vinegar does. If I were in your situation, I might experiment with using white vinegar along with balsamic. Perhaps a 4:1 ratio. Better to go to a large supermarket and get malt vinegar though if you can. It's milder, sweeter, and nuttier than other vinegars and using standard or ACV could lead to a harsher tasting chutney. If you're in the USA you can get it at Walmart as a Heinz branded item.

[@media0gal]

@@Lovelygreens thank you so much! I did a search of our area and found it locally. Looking forward to trying this recipe😊Thanks for the video!

[@ufoman4468]

Hello Tanya Lovely Greens. That Chutney looks lovely i bet it tastes great on a Ham or Beef Sarnie. Sadly i will not have enough Green Toms to try it this time but will surely bare it in mind for future reference . Thank you for the printable recipe .

[@Lovelygreens]

You're very welcome! Next time you do have green tomatoes that won't ripen, you know what to make with them :)

[@s.mcdonald3107]

I'm not a fan of Malt vinegar and it is expensive here, I wonder what other vinegar I could use?

[@Lovelygreens]

The vinegar you use should be relatively low in acetic acid, or the final preserve can be too sharp. That's why malt vinegar is perfect for it 👌 I had someone message me yesterday saying they've made it with balsamic, though, and that it was divine!

[@HarjeetKaur-ti5ce]

Definitely I will try it looking yummy 😋

[@Cyrilmc222004]

Thank you so much I really really enjoyed watching you create this Devine Green Tomato chutney……I’ve got loads of green tomatoes, so I’m going to try your recipe out, and I’ll let you know how I get on. I’ve subscribed and given you a thumbs up too. Please stay safe and well too

[@mickeykelia]

Made this very delicious thank you

[@davidthescottishvegan]

Yummy 😋 recipe Tanya and great use for green tomatoes. A fantastic video and will have to try the recipe.

[@Lovelygreens]

I'm sure that you'll enjoy it, David!

[@lindapitchford4941]

I made this today...it's yummy.

[@alpenhuhn1]

My mum and grandmother always waterbathed her jars. In Bavaria everybody did it.. I dont know if they still do it the same way.

[@Lovelygreens]

That's great to know!

[@franciscoayala1062]

Hi, I would like to know if I could use Apple Cider Vinegar instead . Thanks for sharing and best regards from Germany

[@Lovelygreens]

You could but the flavour will be sharper and more vinegar-y. Malt vinegar is sweeter and softer, in a way, and creates a better chutney. If you're having trouble sourcing it, you'll find it for sale with other British food items such as here: www.british-shopping.eu/Hellmans_1

[@franciscoayala1062]

@@Lovelygreens thank you so much 😊

[@kirubafromuk3433]

Very nice recipes, Thanks for sharing

[@pikachu2639]

Great recipe. Is there a substitute for malt vinegar? Thank you for great content.

[@micheleyates3625]

Apple cider should sub okay.

[@Lovelygreens]

You can use another type of vinegar, but it won't be the same. Different kinds of vinegar bring different qualities to chutneys, and malt vinegar (very easy to find) is the best one for green tomato chutney.

[@mariesmyckova293]

@@Lovelygreens well, I have never heard about it, nor seen it in the supermarket or elsewhere. I think I'll have to use some homemade vinegar (aka lemonade/wine that somehow didn't turned out as planned :) ).

[@bandit2048]

Thanks for this - have been various chutneys for years - I bought a second hand gas stove that works on bottled gas and keep it under a covered area outside. It's great for making chutneys and such as the smell of the vinegar can pervade the house for some time.

[@Lovelygreens]

That's a great idea!

[@creativebasket6546]

Thanks for the video, this chutney recipe is great.

[@Lovelygreens]

You're very welcome :)

[@EatGardenEat]

Beautiful greenhouse 😊

[@Twistnsine]

I will definitely try this if I get some green tomatoes 💚 We have a fancy store that imports a small section of American goods, incl. malt vinegar since don't usually have that in Denmark ❤️ Can I ask, does the water bath method apply to jam as well? My glass jars are with a loose rubber rim, and an old school lock and I am not sure it can take a boiling bath 😮 Thank you for your lovely videos always 💚🙏

[@Lovelygreens]

Malt vinegar is a very British vinegar so if you know of a shop that stocks UK foods you can get it there too. The most popular brand is called Sarsons.

[@Twistnsine]

@@Lovelygreens yes, my mistake, I meant to say British goods 😃 It is in fact Sarson's that I have ☺️🙏❤️

[@MollyRollitt]

It looks so delicious!! Just what I was looking for. Thank you so much ❤🎉

[@Lovelygreens]

My pleasure!

[@emptynestgardens9057]

Oh I'm curious of the history of preserving across the pond. My Grandma was from Essex before she came to Canada as a war bride.

[@Lovelygreens]

It's really interesting and is all about the industrial revolution, modern Britain and Europe, and WWII. Incredibly, Americans have a great deal to do with why Brits, in particular, don't water bath jam, chutney, and other high acid preserves.

[@emptynestgardens9057]

@@Lovelygreens oh wow, now I'm googling for sure 😁

[@RVAGardenArtist]

There’s a really cool channel called “celebrating Appalachia” and she has a great video talking about how her ancestors canned. I just started getting into canning and didn’t realize there were so many different methods.

[@cherylbrant57]

Can you pressure cook this chutney

[@Lovelygreens]

There's no need

[@barbbrownlee9188]

Hello Tanya!🖐 Thanks for sharing your delicious recipe for green tomato chutney!👏 I can see many uses; will be making this chutney! Blessings to you and family!💝 🦋8/7/2022🦋

[@Lovelygreens]

You're very welcome, Barb :) Lots of uses for sure! So delish

[@markgilder9990]

Just what I was looking for.

[@cindys.w.8566]

3 to 4 hrs of gas 😞 used I might do this in a crock pot or over the winter time on the cast iron fireplace our heat source.

[@Lovelygreens]

Sure, you could do that. But you do need to keep a rolling boil to water bath them afterward. Preserving food in jars takes energy, but even 3-4 hours of gas cooking on medium-low is not very much in comparison to, say driving to the supermarket.

[@colleenburns4039]

Did u do it in the slow cooker? If so how long and on what temp please..

[@pennythompson4790]

It looks yummy must try thisxx

[@Sverk4r]

I’m at the end of cooking my chutney now. At the moment it’s super acidic from all the vinegar. Will this tune down as it stands in its jar?

[@Lovelygreens]

It's a British style chutney so very malt vinegary 😁 Other types of vinegar can make it taste too sharp though

[@Catwallager]

I can't stop making this chutney! I'm on my third batch already since November 2022. I have no green tomatoes left so I've stared using zucchini instead. It's almost as good. Oh, and I added a teaspoon of garam masala to the last lot and it (dare I say) improved the flavour/flavor... sorry😬

[@Lovelygreens]

Sounds like a tasty addition :)

[@jimmycodmw2]

oh my gosh i am going to make this looks so amazing thank you for the recipe

[@Lovelygreens]

You're very welcome :)

[@John-vc3xj]

Nice 👍..we waterbath in NZ

[@davidcoreywithcrop8686]

U DID THAT! GREAT LOOKING

[@user-lz2nr8qw4z]

Would it be alright to double the recipe?

[@Lovelygreens]

Absolutely 💯

[@dunkster550]

My Mum sadly died in 2018 and I’m continuing her legacy of making tomato chutney, I’ve got 2 kilos of green tomato and will do a double up batch, my mum used to leave the chutney in jars to mature up to 4 months and she said this is the best thing to do, how long should I leave the green chutney to mature, any suggestions would be great, thanks 👍

[@chrisdejager3361]

Parsnip resipy

[@borqnaplashkov4385]

You have such lovely hands!

[@ΚαλλιοπηΓαβαλα-φ9π]

Hi and thank you for your video. Nice recipe 😋. Actually,in Greece we sterilise our jar's by placed them into oven in low temperature. Once we fill them up we turn them upside down for overnight. I will try your recipe at the end of the season ☺️. Greetings from East Sussex Kalli

[@Lovelygreens]

Oven sterilization works, as does running them through the dishwasher. Turning them over after filling helps to seal jars, but it does not stop microbes from being trapped inside. The time between sterilizing your jars and filling them includes a lot of opportunities for yeast, bacteria, and mold spores to get inside. They're in the air, on our hands, and pretty much everywhere. Modern canning and food scientists include a water bath after filling jars (with high acid food) to ensure that we kill these beasties off. Otherwise, there's always a chance of them being inside and potentially growing.

[@ΚαλλιοπηΓαβαλα-φ9π]

@@Lovelygreens thank you for your information. I will try with your way 😊

[@sparrowsendhomestead]

Looks amazing!

[@LoveInToo]

You didn't mention salt , yet you added some. Did you use sea salt as in the recipe? I am a canner and i never use sea salt, only kosher.

[@Lovelygreens]

Use kosher then :)

[@bobdtoastie]

Where did you get the plastic lids?

[@Lovelygreens]

They're called Tattler lids and are reusable BPA-free lids that you can import from the USA if you don't already live there. You can get them here: www.amazon.com/shop/lovelygreens/list/2UWD9JOJZ9WI1

[@MamaGreensNThings]

I took some pictures of my finished product but I don't know how to attach them here 😅.

[@Lovelygreens]

Did you enjoy the recipe? :)

[@kuramansari8300]

Very tasty 😋

[@littlehills739]

apricots and dates added to this

[@oldpossum57]

Typo at 4:53. ´Regulary’ should be regularly.

[@milkshake3350]

🤫

[@user-nacv-8867]

So amazing

[@Lovelygreens]

Thank you :)

[@user-nacv-8867]

Don.t forget to subscribe Thank you So much ❤️❤️🙏🙏

[@shadan1447]

I may have used to much vinegar, just because i doubled up on all the ingredients We’ll see how it goes in a couple hours