This sweet green tomato chutney is a great way to use up unripened tomatoes.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
2 hrs
total:
3 hrs
Servings:
128
Yield:
4 quarts
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Ingredients

128
Original recipe yields 128 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes.

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  • Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.

Nutrition Facts

44 calories; protein 0.4g; carbohydrates 10.8g; fat 0.1g; sodium 4.8mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
10/06/2009
This is really good. All the adults who have tried it loved it. None of the kids (teens) will even taste it! But they won't taste a lot of foods that are new to them! I made a lot of it and it will probably last into at least part of the fall/winter season. Read More
(23)

Most helpful critical review

Rating: 3 stars
01/09/2010
this was too runny for my liking so I took a good portion of the liquid off the top before canning and bottled it as a sweet and sour sauce. Turns out that the sweet and sour sauce was the most popular part in my household. However friends who I shared the chutney with did like it and are hoping I'll make it again if this year's tomato crop doesn't get the chance to ripen before frosts set in. Read More
(9)
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/06/2009
This is really good. All the adults who have tried it loved it. None of the kids (teens) will even taste it! But they won't taste a lot of foods that are new to them! I made a lot of it and it will probably last into at least part of the fall/winter season. Read More
(23)
Rating: 5 stars
08/23/2011
Simply perfect and glad to see it online. Did this in England and then in Michigan and then in Georgia. A few minor differences but basically the same Betty very good my Dear. Read More
(9)
Rating: 3 stars
01/08/2010
this was too runny for my liking so I took a good portion of the liquid off the top before canning and bottled it as a sweet and sour sauce. Turns out that the sweet and sour sauce was the most popular part in my household. However friends who I shared the chutney with did like it and are hoping I'll make it again if this year's tomato crop doesn't get the chance to ripen before frosts set in. Read More
(9)
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Rating: 5 stars
11/17/2010
I omitted the cauliflower. I also purred mixture before I added the flour/spice mixture. I also used apple cider vinegar instead of white vinegar. Read More
(8)
Rating: 5 stars
02/26/2018
Used large yellow roma and three colors of cherry tomatoes instead of green and increased all spices by about 30%. Next time iwill add chilli. Absolutely recommend this recipe. Read More
Rating: 2 stars
11/22/2016
Turned into lumpy large dumplings as it hit the simmering tomato mixture. Read More
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Rating: 5 stars
01/19/2017
Never made chutney before and all I can say it was very yummy made a curry that was a bit bland put some of the chutney in it and it was very tasty. Read More