Keep the heat low and in the last half hourof the cooking time, stir the chutney more frequently and keep an eye on the bottom of the pan, as the chutney can catch and burn. This old fashioned green tomato chutney (relish) is the perfect use for unripe tomatoes at the end of the season. It is glossy, beautifully sweet and savoury and has such a robust flavour. Perfect for biscuits, cheese, sandwiches and cold meats. It is also really good in burgers and steak sandwiches! I tested & retested this recipe countless number of times so I have updated lot of tips for better shelf-life.

In the meantime in a bowl combine the flour, turmeric, and curry powder with the remaining 300mls vinegar until it becomes a paste. Reserve for later use. Turn off the heat and add the paste slowly to the tomato mixture while stirring. Avoid lumps by adding the paste slowly and continuing to stir. This Hari Mirch ka Achar is always enjoyed so much by my family. In fact, the last time my parents were here, they took half of them home! This is because the Hari Mirch ka Achar are made using flavorful ingredients such as ground mustard seeds, turmeric and lemon juice. Put the green tomatoes on the stove and add 450ml of white vinegar. Bring the mixture to the boil cover and then cook for ten minutes using a timer. If you are wondering what to serve with these tasty chilies – Indian meals like dal-rice, curd-rice, veg pulao and roti-sabzi are great options. I have even served them with pakoras and parathas, and it paired extremely well.

Which Apples to use?

Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjusting the time for altitude as needed).

Boil a jug of hot water and pour over the green tomato mixture and drain again. Do this twice to remove all the salt.Other veg that would work a treat are broccoli (including the stalk), celery, French beans, mangetout, artichokes and asparagus.

If you do not like the taste of gingelly (sesame) oil, use mustard oil or any vegetable oil of your choice. The taste witll vary significantly though.It is best served with plain steamed rice, pulaos, biriyanis, parathas, and roti and thus becomes an integral part of our daily meal. To sterilise your jar, simply boil it with the lid and any utensils you’re going to use to fill the jar, for 15 minutes, making sure not to use any unsterile items until after you’ve sealed the jar. Simply pour the hot brine over the tomatoes and spices, let the jar cool at room temperature, and store in the fridge. In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat.

You can sterilise any old jar, as long as the seals in the lid are intact. Sterilising is important if you want your chutney to last and not be contaminated. It can be done with a sterilising solution, such as Milton’s, or in the oven. This old fashioned green tomato chutney comes from such a special recipe. It was shared with me by my husband’s beautiful aunty Carolyn, handed down from her mother. The recipe is at least 60 years old, possibly even older. I knew this as soon as I received it- written in beautiful handwriting and with the (Australian) measurements still in pounds and ounces! The taste has definitely stood the test of time and I feel so honoured to be sharing it here. There are so many traditional recipes that I remember my grandparents making when I was small. A lot of recipes like jams and relishes were used to ensure there wouldn’t be wastage when there was a huge crop of cucumbers, or the tomatoes weren’t ripening.

Common questions about green tomatoes

Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half. While green tomatoes can be eaten raw, their astringency mellows out when cooked or canned. What’s the difference between a green tomato and an unripe tomato? As with any vegetable, the key is consuming green tomatoes in moderation (especially if you’re sensitive to acidic foods or nightshades). What do green tomatoes taste like? There’s a drain spout on the side so you don’t have to lift a huge, heavy pot to pour it out, but this spout is also great for dispensing drinks. Absolutely! Green tomatoes (as well as tomato leaves) are edible, raw or cooked. They’re completely safe to eat and—contrary to popular belief—no part of a tomato plant is poisonous.