Green Tomato Chutney

5 from 6 votes
Prep Time 1 hr 30 mins
Cook Time 2 hrs
Rest Time 2 hrs
Total Time 5 hrs 30 mins
Course Dinner
Cuisine European
Servings 1 people


  • 1500 g Green tomatoes
  • 500 g Onions
  • 3 Toes Chopped garlic
  • 500 g Cane sugar
  • 250 ml Vinegar
  • 3 Pc. Chili
  • 1 Pc. Fresh ginger the size of a thumb
  • 2 tsp Turmeric
  • 1 tsp Ground cumin
  • 2 tsp Ground coriander
  • 2 tsp Mustard powder
  • 1 tsp Ground mace
  • 200 gr Dried apricots
  • 3 tbsp Sea salt
  • Possibly starch to bind


  • Weigh, wash and dice the tomatoes. Remove the damaged areas. Roughly dice the onion and chop the garlic. Mix with the sea salt in a large enough bowl and put the lid on in the refrigerator for 24 hours.
  • Drain the tomato, onion and garlic mixture through a sieve after it has soaked for 24 hours. Drain in the sink for an hour.
  • Take out a portion with your hands and forcefully squeeze out the liquid with both hands. Put in a large saucepan. Pour sugar over it and vinegar
  • When it comes to dried fruit, you can choose between dried figs, dates, apricots or raisins. I chose apricots. Dice the dried fruit. If not already ground, roast the spices in a saucepan and mortar. Add the apricots and spices to the pot as well.
  • Bring the chutney to the boil and then let it simmer for 2 hours with the lid slightly open. If it is still too runny, mix 1 or 2 tablespoons of starch with a little cold water and bind. Cook for another 10 minutes and puree part of the total amount with the hand blender. Fill into glasses while still hot and close immediately.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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