Tasty Gluten-Free Green Tomato Chutney Recipe
Like many people, I had a lot of tomatoes that didn’t ripen this year.
So what better way to use them up than by making this delicious gluten-free green tomato chutney?
This versatile chutney is a true culinary gem. It pairs wonderfully with a variety of dishes, adding a burst of tangy flavour to your meals.
Enjoy it alongside your favourite cheese platter, complement cold meats for a delightful sandwich, mix it into pasta for an unexpected twist, or use it to enhance the flavours in your curries.
The possibilities are endless!
Table of Contents
What you’ll love about this recipe
- It’s completely gluten-free, so you can enjoy it worry-free
- Perfect for using up those unripe tomatoes from your garden
- Versatile – goes great with cheese, cold meats, pasta, and more
- Makes a lovely homemade gift for Christmas or any special occasion
- Keeps for up to six months, so you can enjoy it all winter long
- Easy to make with simple ingredients you probably already have
- Can be customised with your favourite spices or add-ins
Ingredients
Tomatoes: You’ll need 1kg (2.2 lbs) of green tomatoes. This is the star of our chutney! Green tomatoes are firmer and more tart than ripe ones, perfect for chutney-making.
Onions: 500g (1.1lb) of red onions will add a lovely depth of flavour. Red onions are slightly sweeter than white ones, which balances nicely with the tartness of the tomatoes.
Fruit: 150g (5.2oz) of raisins will bring a touch of sweetness to balance the tartness of the tomatoes. You could also use sultanas or a mix of dried fruits if you prefer.
Aromatics: 3 garlic cloves, ¼ teaspoon paprika, ¼ teaspoon black pepper, and 2 teaspoons salt will give our chutney its delicious flavour profile. Feel free to adjust these to your taste – maybe add some chilli flakes for heat!
Sweeteners: We’ll use 200g (7oz) each of dark brown sugar and light brown sugar to add sweetness and depth. The molasses in the brown sugar adds a lovely rich flavour.
Vinegar: 200ml (6.5floz) of white wine vinegar will help preserve our chutney and add a tangy kick. You could also use apple cider vinegar for a slightly different flavour.
Instructions
Start by chopping up your green tomatoes and red onions. Don’t worry about making them too small – chunky bits add great texture to the chutney. Don’t forget to crush the garlic cloves too. Pop all of these into a large pan.
Now, add all the other ingredients to the pan. This includes the raisins, spices, sugars, and vinegar. Give it all a good stir to mix everything together. The mixture might look a bit strange at this point, but don’t worry – it’ll transform as it cooks!
Bring the mixture to a boil over medium-high heat. Once it’s bubbling away, reduce the heat and let it simmer uncovered. You’ll want to do this for at least an hour, but you can let it go for up to three hours if you want a thicker chutney. Remember to give it a stir every now and then to prevent it from sticking to the bottom of the pan.
You’ll know your chutney is ready when the liquid has reduced and it’s thick and brown. To test it, drag a wooden spoon through the chutney – it should leave a clear path that doesn’t immediately fill with liquid. At this point, carefully spoon the hot chutney into sterilised jars. Be careful, it’ll be very hot! Seal the jars tightly, label them with the date, and store in a cool, dark place. They’ll keep for up to six months!
Once you’ve opened a jar, pop it in the fridge and try to use it within 6 weeks. But trust me, it’s so yummy it probably won’t last that long!
What to serve with Gluten-Free Green Tomato Chutney
This versatile chutney is a real treat with so many dishes. It’s absolutely delicious spread on a slice of gluten-free bread with some cheese. The tangy flavour complements the creamy cheese perfectly. Try it with a sharp cheddar or a creamy brie for a real taste sensation!
It also goes wonderfully with cold meats. Try it with some leftover roast chicken or ham for a tasty sandwich filling. It’s a great way to jazz up your lunchbox! You could even use it to add flavour to your gluten-free pasta dishes for a quick and easy meal. Just stir a spoonful through some warm pasta for an instant sauce.
Feeling adventurous? Add a spoonful to your next curry for an extra burst of flavour. It’s particularly good with mild, creamy curries like korma or tikka masala. Or use it as a gluten-free alternative to pickle in a ploughman’s lunch.
And don’t forget, this chutney makes a lovely homemade gift. Pop it in a pretty jar with a nice label, and you’ve got a thoughtful present that’s sure to bring a smile to anyone’s face! It’s perfect for Christmas, but would also make a great hostess gift or a lovely surprise for a foodie friend.
Tips for Perfect Chutney
Here are a few extra tips to ensure your chutney turns out perfectly every time:
- Make sure your jars are properly sterilised before filling them. You can do this by washing them in hot, soapy water and then placing them in a low oven (around 140°C/120°C fan) for about 15 minutes.
- If you like your chutney with a bit of a kick, try adding a chopped chilli or two to the mix.
- For a different flavour profile, you could swap out some of the green tomatoes for apples or pears.
- The chutney will taste even better if you let it mature for a month or two before opening.
- Always use a clean spoon when serving your chutney to avoid introducing bacteria and spoiling it.
Storing and Preserving Your Chutney
Proper storage is key to enjoying your chutney for months to come. Here are some tips:
Once you’ve filled your jars with hot chutney, screw the lids on tightly and turn the jars upside down for a few minutes. This will help create a seal. Then turn them right side up and leave to cool completely.
Store your sealed jars in a cool, dark place like a pantry or cupboard. They should keep for up to 6 months unopened. Once you’ve opened a jar, keep it in the fridge and use within 6 weeks.
If you notice any signs of mould or fermentation (bubbling), or if the chutney smells off, it’s best to discard it. Better safe than sorry!
With these tips, you’ll be able to enjoy your homemade gluten-free green tomato chutney well into the winter months. Happy cooking, and even happier eating!
Ready to try this gluten-free green tomato chutney for yourself?
Tasty Gluten-Free Apple Sauce Recipe
Equipment
- Heavy iron based pan
- Hob
- 1-2 Medium Glass Jars
- Measuring Scales
- Tablespoon
Ingredients
- 4 Large Bramley cooking apples
- 75 g Golden castor sugar
- 1/2 tsp Ground cinnamon or nutmeg
- 2-4 tbsp Water
Instructions
- Peel and chop the Bramley apple into bite-sized pieces.
- Cook the apples until they are soft in 2-4 tablespoons of water.
- Add in the golden castor sugar and stir in until dissolved.
- Stir in the cinnamon or nutmeg.
- Spoon the hot apple sauce into hot sterilised jars and label.
- The apple sauce will keep unopened for up to 6 months. Once opened keep it in the refrigerator and eat within three weeks.
Nutrition
More gluten-free chutney recipes
We have a selection of gluten-free chutney recipes available, you can find them here:👇
- Gluten-Free Marrow Chutney recipe
- Unforgettable Gluten-Free Tomato Chutney Recipe
- Gluten-Free Spicy Pumpkin and Apple Chutney recipe
Gluten-Free Green Tomato Chutney Recipe
Here are some tips to help you make the most out of my gluten-free green tomato chutney recipe:
Avoid Cross-Contamination
If you’re preparing your gluten-free green tomato chutney recipe in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.
Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from contacting the ingredients.
When possible do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.
Label items
Consider buying two of certain shared food items like jam, and butter, dedicate one, and label it as gluten-free.
Cooking oil
Use separate oils to fry gluten-free foods as they will become contaminated and not safe to eat.
Personal Hygiene
Always wash your hands with hot water and soap before you handle any ingredients.
Frequently Asked Questions
Is green tomato chutney naturally gluten-free?
Most green tomato chutney recipes are naturally gluten-free. However, always check vinegar labels, as some vinegar might contain gluten. Cider or white wine vinegar are typically safe options.
How long can I store homemade green tomato chutney?
Properly sealed and stored chutney can last 6-8 months in a cool, dark cupboard. Once opened, refrigerate and consume within 2 weeks.
What can I serve green tomato chutney with?
- Green tomato chutney pairs wonderfully with:
- Cheese
- Cold meats
- Pasta
- Sandwiches
- Roasted vegetables
- Grilled pork chops
Can I customize the spices in my chutney?
- Absolutely! Common spice additions include:
- Cumin seeds
- Chilli flakes
- Paprika
- Cardamom pods
- Garlic
- Black pepper
What if my green tomatoes don’t ripen?
This chutney is perfect for using unripe tomatoes! Green tomatoes are actually ideal for chutney-making due to their firm texture and tart flavour.
How can I make the chutney less vinegary?
Use vinegar with 5-6% acetic acid concentration. Cooking the chutney slowly helps balance the vinegar’s sharpness.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
There are 7 comments on this post. Leave a comment 👇
Surprisingly good with cheese, and I’m not even a chutney person.
Made it in minutes and it tasted better than anything I’ve bought in a jar.
This chunky version is way better than store-bought, and it made the house smell amazing.
This added such a kick to my cheese platter; love the tangy flavor
A great way to use up green tomatoes from the garden; this chutney has a unique and delicious taste.
I made this with some leftover apples and it was so much better than anything store-bought—naturally sweet and smooth.
This apple sauce came out so smooth and naturally sweet—I made it to go with pork chops but ended up just eating it by the spoonful!