THE RECIPE JOURNAL · Side Dish
Betty's Homemade Green Tomato Chutney
This tangy and flavorful chutney is a perfect way to use up those green tomatoes before they ripen. It’s a simple, homemade recipe that adds a delicious twist to sandwiches, cheese boards, or grilled dishes.
FROM THE KITCHEN • Betty's Homemade Green Tomato Chutney
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by putting the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot. Bring everything to a boil, then turn the heat down to medium-low. Keep stirring occasionally until the sugar has completely dissolved, which should take about 5 to 10 minutes.
02
Step 2
In a separate bowl, mix together the flour, turmeric, mustard, curry powder, nutmeg, clove, and ginger. Pour in the remaining cup of vinegar and stir it all into a smooth, thin paste.
03
Step 3
Add this spice mixture to the pot with the simmering veggies and give it a good stir. Let it cook, stirring now and then, until the chutney thickens up nicely. Once it’s thickened, let it simmer gently for another 10 minutes.
04
Step 4
Take the pot off the heat and let the chutney cool down completely before transferring it to the fridge to store. It’ll taste even better after it’s had some time to sit!
Why you’ll love it
This chutney perfectly balances tangy and sweet flavors, making it a delightful addition to many dishes. Its vibrant taste brings a fresh twist to traditional condiments, and the homemade touch adds warmth and comfort to your meals.
How to serve
This chutney pairs wonderfully with grilled meats, cheese boards, or as a spread on sandwiches. It also adds a zesty kick when served alongside curries or roasted vegetables.
Storage & leftovers
Store in a clean, airtight jar in the refrigerator. It will keep well for up to two weeks. For longer storage, consider sterilizing jars and processing them for canning.
