Autumn Curried Green Tomato Chutney

Autumn Curried Green Tomato Chutney

Autumn has certainly got a grip here on Dartmoor. The super early dark nights are drawing in and everyones out between heavy showers clearing their greenhouses and gardens ready for next years planting season. This is one of my favourite times of year as we have mountains of unripen tomatoes which can only mean one's chutney making season and time for my Autumn Curried Green Tomato Chutney.

I remember coming home from school this time of year to the kitchen where Mum would be stood with her giant cauldron of bubbling green chutney. The smells were mouth watering and had me and my sister diving in the fridge searching for the cheese ready to clean the pan once jarred up. Although you can eat this chutney straight away, it is SO much better if left to mature for a couple of weeks.

To make this chutney you will need...


  • 500g Green Tomatoes
  • 500g Onions
  • 300g Demerara Sugar
  • 300g Malt Vinegar
  • 2dsp Medium Curry Powder
  • 3dsp Yellow Mustard Seeds
  • 1tsp Sea Salt


  1. First, dice up all your tomatoes and onions and place in a large saucepan or pot.
  2. Add the Demerara Sugar, Vinegar, Curry Powder and Mustard seeds and give a good stir to combine.
  3. Bring the mixture to the boil then reduce to a simmer. Stirring occasionally so that it doesn't stick or burn.
  4. Keep simmering until the mixture has reduced. At this point you should be able to push through the base of the pan with a wooden spoon, and that path stays clear.
  5. Your chutney is ready when its a jam/chutney consistence.

And there you have it my amazing Autumn Curried Green Tomato Chutney. Perfect for this time of year when you're clearing out those greenhouses and have a glut of green tomatoes leftover. Amazing accompaniment to a cheese and biscuit board, with your Christmas cold meat leftovers, or if like me by the spoon full.

If you make this dish, why not send me a picture on Instagram using the #acountrygirlskitchen so I can go over and show it some love.

I hope you all have a wonderful day.

*Chefs Kiss*

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