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Green Tomato Chutney



4 jar(s)

for the chutney

  • 15 g fresh ginger, peeled and cut in 2mm slices along the lines of the skin
  • 2 small red chillies, seeds removed (more or less for a hotter or milder chutney)
  • 1 clove garlic, peeled
  • 750 g Green Tomatoes, washed, divided half and half
  • 350 g shallots, or onions, peeled and quartered
  • 200 g cooking apples, cored and quartered
  • 300 g malt vinegar, or cider vinegar
  • 200 g brown sugar
  • 1/4 tsp whole yellow mustard seeds
  • 1 1/4 tsp salt
  • 100 g raisins, or sultanas (optional but lovely)

Recipe's preparation

    Make your chutney
    1. Drop ginger, chillies and garlic onto running blades at Speed 8; turn off.
    2. Add half of the tomatoes, onion, apples, vinegar, sugar, mustard seeds and salt and chop 5 seconds/Speed 5. Scrape the sides of the TM bowl with the spatula, add the remaining tomatoes and chop again 5 seconds/Speed 5.
    3. Add the raisins or sultanas and cook 45 minutes/100°C/Speed 3/Counter-clockwise operation. Replace the measuring cup with the simmering basket to allow steam to escape and the chutney to thicken. When your chutney starts to sputter (which it invariably will), be sure to increase to Speed 4 to create a vortex in the centre of the bowl and stop boiling onto the lid. Check doneness and if not thickened, cook 20 minutes/100°C/Speed 4/Counter-clockwise operation or until your chutney has nicely thickened. Don’t hesitate to repeat if required, testing for doneness each time. (It's like checking if your jam has thickened.)
    4. Pot into sterilised jars while the chutney is still warm. Seal and leave for 6 weeks to mature – if you can wait that long!

Accessories you need



Riverford Organic Farms has some interesting tips on sterilising your jars

  1. “Use sterilised jars for this recipe and pot the chutney into jars while they are still warm. If using old jars that still smell of the previous contents, add a little bicarbonate of soda and hot water, leave for a couple of minutes, wash and rinse well before using. Make sure any old labels are also fully removed. Sterilise the jars by washing and rinsing them and put in a pan of cold water. Heat until the water is boiling and boil the jars for 10 minutes. Alternatively wash and rinse them and place them upside down in a cold oven. Heat at a low temperature (160°C or 140°C if a fan oven) for 10 minutes. Sterilise the lids in boiling water too. Use metal lids only if they have a plastic lining to stop the vinegar reacting with the metal.”

Madame Thermomix’s Top Tips

  1. I personally use either the oven sterlising method at just 120°C or I sterilise smaller jars in the Varoma of my Thermomix tmrc_emoticons.;-) And don’t forget to sterilise your jam funnel, too!
  2. I always place my empty jars on a folded tea towel before filling with hot liquids. This helps absorb some of the heat and seems to prevent my jars from shattering. Always use caution when processing hot liquids!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Used dried chilli flakes (1 tsp), doubled the...

    Submitted by cseiser on 13. November 2018 - 00:06.

    Used dried chilli flakes (1 tsp), doubled the ginger and halved the sugar as adding sultanas. Delicious! Had a reasonable chilli kick. I’d make it again.

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  • Thank you for the lovely recipe, it is delicious....

    Submitted by Sooty Girl on 23. October 2018 - 20:24.

    Thank you for the lovely recipe, it is delicious. Can't wait for it to mature Cooking 10Closed lidGentle stir setting

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  • Perfect way to use the last of the tomatoes before...

    Submitted by Sue Barford on 18. June 2018 - 22:36.

    Perfect way to use the last of the tomatoes before winter & delicious to boot ! I used pears instead of apples added cut into 1/8 with sultanas and powdered mustard and shallots instead of onions due to intolerance.

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  • Thanks for this recipe. Delicious!! Followed...

    Submitted by denjbee on 18. March 2018 - 13:59.

    Thanks for this recipe. Delicious!! Followed recipe but substituted brown sugar with 60g Xylitol. Used a mix of onions and shallots. Added the sultanas. Could probably use less chilli as was a bit spicy for my liking but hubby loved it.

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  • Fabulous recipe tastes amazing and love the hint...

    Submitted by Robyn Hayes on 23. June 2017 - 13:34.

    Fabulous recipe, tastes amazing and love the hint of heat from the chillies

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  • Thank you so much for sharing your wonderful...

    Submitted by Emily Vergara on 23. January 2017 - 19:15.

    Thank you so much for sharing your wonderful recipe! I followed your recipe to the letter and added the optional sultanas. The relish is a delicious taste explosion of sweet zinging goodness. I will be making this again!

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