At the end of tomato season, these pickles are a loving farewell to summer.  The shiny green tomatoes are too delicious to waste and have made their way into our cupboards as a permanent fixture for sandwiches. You can play around with this recipe and add any spices you like. Give it some heat with adding some dried chillies, warmth with some ginger or keep it simple with the spices below. I have also added some cumin seeds instead of mustard seeds as they work beautifully with the sweetness of the relish. Green Tomato Chutney is delicious with cold meats, cheese or on a slice of fresh sourdough bread.

  • 1kg onions finely chopped
  • 3 kg green tomatoes finely chopped
  • 3 tablespoons of cooking salt
  • 1 kg of white sugar
  • 3 cups white or apple cider vinegar
  • ½ teaspoon of freshly ground pepper
  • 3 tablespoons mustard seeds
  • 3 tablespoons of mustard powder
  • 1 tablespoon of turmeric
  • 1 tablespoon of either ginger or cumin depending on your taste. 

Combine the tomatoes and onions and sprinkle with salt.  Leave overnight.

Drain all the liquid and discard.  Place tomatoes, onions, vinegar, dry spices and sugar in a large pot and bring to the boil.  Boil for an hour stirring often until thickened.

Pour into warm sterilised jars and seal (see note)  Eat immediately or store in a cool dry and dark place for up to 2 years.

To sterilise jars, give them a good clean or put in the dishwasher.  Place in a warm oven 150 degrees for 10 minutes.  Be careful these are super hot!  Fill with hot chutney and seal immediately.  One of my favourite all-time sounds is the sound of jar lids popping when they seal.