Green Tomato Chutney

13 Dec 2021
Green tomato chutney recipe

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at Follow him on instagram: @vegantantrem.


The perfect use for all those tomatoes that have not ripened before the end of the season. Does not take long to prepare but it does take some time to ferment and mature. The spices are also down to preference. I like using a curry powder, but this can be substituted with a smoked paprika. Depending on how spicy you prefer, leave out the chillies or add more. Served on crackers or bread with a slice of vegan cheese. Sublime.




1Kg Green Tomatoes - halved

800g Apples – peeled, cored and roughly chopped

2 Red Onions – chopped

1 Red Pepper – chopped

1 Green Pepper – chopped

6 Garlic Cloves – finely chopped

3 Green Chillies – finely chopped

1 Tbsp Curry Powder or,

1 Tbsp Smoked Paprika

800ml Cider Vinegar – alternatively, 

use white wine vinegar, or a mix of red and white vinegars.

480g Brown Sugar



Heat a large casserole pot with a generous amount of olive oil.

Add the onions, chillies, garlic and peppers to the pot and sauté until soft. 

Add the tomatoes and apples and stir through, then add the spices, vinegar, sugar and mix.

Turn the heat down to simmer, stirring often to avoid the mix from sticking and let it bubble down and reduce. This should take between 1.5 to 2 hours.

When the sauce can separate by pushing a spoon along the bottom of the pan, it is ready.

Turn the heat off and allow to cool for 5 minutes before spooning into sterilised jars.

Seal the jars and allow to mature for 6 – 8 weeks. Can be eaten after 3 weeks if you're in a rush.


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