For a smoother chutney, use an immersion blender to partially blend the mixture after it has thickened. Adjust the amount of sugar to your taste, depending on the tartness of the green tomatoes. Sterilize jars and lids by boiling them in water for 10 minutes prior to filling for longer storage in the pantry. Once opened, refrigerate. Feel free to add other spices like a pinch of cayenne pepper for a touch of heat or some chopped fresh ginger for a brighter flavor. The chutney will thicken further as it cools.
Betty's Green Tomato Chutney
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME3 hrs
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SERVING128 People
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VIEWS30
Transform tart, unripened green tomatoes into a delectable chutney, bursting with warm spices and a tangy-sweet flavor. This versatile condiment is perfect alongside grilled meats, sharp cheeses, or as a unique addition to sandwiches.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Fiber0 g
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Protein0 g
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Sodium5 mg
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Sugar9 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed pot, combine the chopped green tomatoes, cauliflower, onions, brown sugar, and 3 cups of distilled white vinegar. Bring the mixture to a boil over medium-high heat. (5 minutes)
02
StepOnce boiling, reduce the heat to medium-low, stirring frequently until the sugar is completely dissolved. (5-10 minutes)
03
StepIn a separate bowl, whisk together the all-purpose flour, ground turmeric, dry mustard powder, curry powder, ground nutmeg, ground cloves, and ground ginger. Gradually whisk in the remaining 1 cup of distilled white vinegar to form a smooth, thin paste.
04
StepSlowly pour the spice paste into the simmering tomato mixture, stirring constantly to prevent lumps from forming. (2 minutes)
05
StepContinue to cook and stir the chutney until it thickens to your desired consistency. (15-20 minutes)
06
StepOnce thickened, reduce the heat to low and simmer for an additional 10 minutes, stirring occasionally.
07
StepRemove the pot from the heat and allow the chutney to cool completely before transferring it to sterilized jars or airtight containers. Store in the refrigerator.
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RECIPE REVIEWS
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Fleta Nikolaus
Jun 15, 2025The spices are perfectly balanced, and the chutney is so versatile. I've used it on everything from grilled cheese to pulled pork sandwiches.
Clarabelle Jerde
Jun 4, 2025This chutney is amazing! I had so many green tomatoes this year, and this recipe was the perfect way to use them up.
Jayde West
May 14, 2025This recipe is easy to follow, and the results are fantastic. I'll definitely be making this again!
Vergie Wilderman
Mar 31, 2025I was skeptical about using cauliflower, but it adds a great texture to the chutney.
Arnulfo Casper
Feb 8, 2025I added a little bit of red pepper flakes for some heat, and it was delicious!