You can easily make Green Tomato Chutney in your slow cooker with only 1.4kg green tomatoes, 3 diced onions, 450ml malt vinegar, and 2 cups brown sugar. Using your slow cooker is a hassle-free, convenient method.

To prepare Green Tomato Chutney in the slow cooker, combine the 1.4kg chopped green tomatoes and 3 diced onions with 2 tablespoons of salt. After 12 hours, add 450ml malt vinegar, 2 cups brown sugar, 4 teaspoons turmeric, 2 teaspoons curry powder, 1 teaspoon grated ginger, and 1.5 teaspoons chili flakes, and cook on high for 7-8 hours.

Join me and discover the simplicity of creating this flavorful chutney with minimal effort. Let’s transform those green tomatoes into a delicious condiment together!

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Can I Use Ripe Tomatoes Instead of Green for This Chutney?

Yes, you can use ripe tomatoes instead of green ones, but expect a sweeter taste and possibly a softer texture. To balance the sweetness, you might need to adjust the sugar amount, reducing it to 1.5 cups instead of 2 cups.

What’s the Best Way to Sterilize Jars for Storing the Chutney?

The best way to sterilize jars is by boiling them in water for 10 minutes. Ensure the jars and lids are fully submerged. Remove them with tongs and let them dry on a clean towel before filling with chutney, ensuring a germ-free environment for storage.

How Can I Adjust the Spice Level Without Compromising the Chutney’s Flavor?

To adjust the spice level, start with half the amount of chili flakes, which is ¾ teaspoon, and taste the mixture during cooking. You can always add more gradually to reach your desired heat level without overpowering the other flavors in the chutney.

Slow Cooker Green Tomato Chutney Ingredients

• 1.4 kilograms of green (unripe) tomatoes, roughly chopped
• 3 medium onions, finely diced
• 2 tablespoons of salt
• 450 milliliters of malt vinegar
• 2 cups of brown sugar
• 4 teaspoons of turmeric
• 2 teaspoons of curry powder
• 1 teaspoon of freshly grated ginger
• 1 and a half teaspoons of chili flakes

How To Make Slow Cooker Green Tomato Chutney

1. Combine Tomatoes and Onions: Mix the chopped green tomatoes and diced onions in a large bowl. Sprinkle with salt, stir well, cover, and let sit for 12 hours in the fridge to enhance their flavors.
2. Drain the Mixture: After the resting period, thoroughly drain any liquid from the tomato and onion mixture to ensure your chutney has the perfect consistency.
3. Add to Slow Cooker: Transfer the drained mixture to your slow cooker. Pour in the malt vinegar, then add the brown sugar, turmeric, curry powder, grated ginger, and chili flakes. Stir everything together until fully combined.
4. Cook on High: Set your slow cooker to high and let the chutney cook for 7 to 8 hours. This slow cooking process is crucial for developing the chutney’s deep, complex flavors.
5. Evaporate Excess Liquid: If the chutney appears too runny after 5 to 6 hours, remove the lid for the remaining cooking time. This will allow some of the moisture to evaporate and thicken the chutney.
6. Thicken if Necessary: For an even thicker chutney, mix a small amount of cornflour with vinegar to create a paste, stir it into the chutney, and continue cooking with the lid off. Stir occasionally to ensure even flavor distribution.
7. Jar and Enjoy: Once cooked to your liking, spoon the hot chutney into sterilized jars and seal them. This chutney is excellent for adding a tangy and spicy kick to crackers or as a condiment for your favorite dishes.

Recipe Tips

• Sterilization Station: Before jarring, ensure your jars are sterilized. It’s like giving your chutney a cozy, germ-free home. Boil those jars like they’re getting ready for a spa day!
• Thickness Test: If your chutney isn’t thickening, don’t panic! A little cornflour-water mix can be your knight in shining armor. Stir it in and watch the magic happen.
• Taste as You Go: Remember, the spice level is in your hands. Feel like a wizard and adjust the chili flakes to your liking. Want to breathe fire? Add more. Prefer a mild zing? Add less.
• Patience is Key: Slow cooking is like watching paint dry but in a good way. Give it time, let the flavors marry, and mingle. Rushing it is like skipping the honeymoon phase in a romance novel.

Recipe Variation

• Sweet Heat Swap: Fancy a twist? Replace half the green tomatoes with ripe red ones and add a dash of honey. You’ll get a sweet-spicy melody that’ll make your taste buds sing a happy tune.
• Fruit Frenzy: Throw in a cup of diced apples or pears for a fruity punch. It’s like inviting a crunchy, sweet guest to a tangy party. Your chutney will thank you for the plus one!
• Nutty Affair: Add a handful of chopped walnuts or almonds for a crunchy surprise. It’s like finding treasure in a jar. Crunchy bits in every bite? Yes, please!
• Herb Garden Delight: Mix in a handful of fresh chopped cilantro or basil for an aromatic twist. It’s like a fresh breeze through your kitchen window, making everything smell like a herb garden.

What to Serve With Green Tomato Chutney

Enjoy your Green Tomato Chutney by serving it with sharp cheddar cheese, crusty bread, grilled chicken, pork chops, and roasted vegetables.

How To Store Green Tomato Chutney

In The Fridge:

You can store Green Tomato Chutney in the fridge in airtight containers or sterilized jars for up to 2 months. Ensure the lids are tightly sealed to maintain freshness.

In The Freezer:

Green Tomato Chutney is not recommended for freezing due to its high vinegar content, which may alter the texture and flavor when thawed. Enjoy it fresh or from the fridge!

Check out More Slow Cooker Recipes:

• Slow Cooker Broccoli And Stilton Soup
• Slow Cooker Creamy Chicken and Chorizo Pasta
• Slow Cooker Easy Fruit Cake