Recipe for homemade green tomato chutney
Green tomato chutney is a treat on a late summer drinks board. Delicious with a piece of goat cheese or on a crusty roll. We discovered this little taste bomb in the south of France, but good news: even with those stubborn, unripe tomatoes from your Dutch garden (or from the market) you can make something delicious at home. This is one of those recipes that will make you happy. The flavour? A little sweet and a little sour. And completely homemade.
Kitchenware
- cutting board and knife
- pan
- spoon
- jar with lid to keep your chutney in
Ingredients
- 150 gr green tomatoes diced
- 110 gr sugar
- 10 gr organic lemon that's about the juice of a quarter of a lemon + some zest
Instructions
- Wash the green tomatoes and cut them into small cubes.
- Grate some zest from a lemon (just the yellow part) and cut a piece of flesh with it, without seeds.
- Put everything together with the sugar in a pan.
- Slowly bring to the boil and stir well until the sugar is completely melted.
- Simmer gently for 30 to 40 minutes until the mixture has a syrupy texture.
- Too watery? Then remove a few spoonfuls of liquid. Want it a bit smoother? Then you can mash the chutney, if necessary. Too thick? Add a little water.
- Pour the hot chutney into a clean jar. Tip: Sterilise your jar. Pour boiling water over it and then put it in an oven at 100°C for 10 minutes. Don't forget the lid! Then fill the jar with the green tomato chutney.
Notes
In the fridge, this chutney will keep for at least 2-3 weeks, if you don't eat it before then, of course.
Want to make more? Then use this ratio: 56% tomato, 40% sugar and 4% lemon. So if you have 300g of tomato, just adjust the proportions.