Green Tomato and Pear Chutney Recipe

Image of green tomato and pear chutney in a jar, with green tomatoes and a pear in front of the jar. Text overlay of "Green Tomato & Pear Chutney"

I haven’t featured a recipe here on Aimsy’s Antics in a while, so today’s post is in the form of a recipe. Green tomato and pear chutney to be in fact!

During the lead up to Christmas (yes I have used the ‘C’ word) I love to make homemade chutneys and other yummy goodies; like this Mango Chutney. Now, this green tomato chutney isn’t being made for Christmas gifts (yet), but purely because I had a bit of a tomato gardening crisis. I went on a mad spree of planting a tonne of tomato plants, which may have been a bit later in the season. As a result of this, the tomatoes I planted didn’t really ripen, and I was therefore left with masses of green tomatoes.

Image of many green tomatoes in a bowl. Water drops on some of the tomatoes.

It was time to get out my Australian Women’s Weekly ‘Preserves’ book to look for the best recipe to suit the green tomatoes. There are a few recipes in here which use both green tomatoes and red tomatoes as their main ingredient. I settled on the green tomato and pear version as I thought the pear would add a nice bit of sweetness to the chutney.

Image of "The Australian Women's Weekly preserves" recipe book on a sequin background.

What you need:

For the green tomato and pear chutney, you need a few ingredients to really make the chutney pop. Obviously, you will need the main ingredients; green tomatoes and pears. Also needed to add a bit of bulk to the chutney are onions and currants. I opted for white onions and sultanas but I guess you could use shallots or even red onion to give a bit of a different flavour. Sultanas were the only ones available on the shelf when I hit the supermarket for the ingredients. 

Image of 4 different ingredients. Picture 1 is of chopped green tomatoes, picture 2 of sultanas, picture 3 of two whole white onions on a chopping board and picture 4 of several pears in their plastic box.

You also need other ingredients to pack the chutney full of flavour. The other main ingredients to really make the chutney are malt vinegar and brown sugar. Adding in a bit of ground coriander, ground ginger and ground cardamom too. I found it really difficult to find ground cardamom, so bought whole and ground them in a pestle and mortar. Another spice added was mustard seeds, preferably black mustard seeds. I didn’t have enough of these so mixed in some yellow mustard seeds as well.

Image of four different ingredients. Picture one is of black and yellow mustard seeds, picture 2 being brown sugar, picture 3 of malt vinegar in a measuring jug and picture 4 being several cardamom seeds in a pestle and mortar.

Aside from the ingredients you also need a few glass jars, washed and sterilised. I like to wash the jars in hot soapy water, rinsing and letting dry in a warm oven. I generally keep the jars on a low light in the oven up until the chutney is made. It is important to have the glass jars hot, as this helps to sterilise them and create a good seal for the chutney. It will then hopefully last a little while if sealed properly.
Make sure you have a big decent sized pan to make it in. There will be a lot of ingredients in the pan! Some of this will simmer down during cooking, but if your pan is too small there is the chance that it may boil over the side. One big gooey, sticky mess will be on your hands then!

Image of ingredients in a large saucepan, with a rubber spatula

How to make Green Tomato and Pear Chutney:

To make the yummy green tomato and pear chutney, you basically place all of the ingredients into a pan and let it simmer away. Stirring occasionally is advised so that the chutney does not stick or begin to burn on the pan. The recipe states that it should take about an hour or until thick. I found that the chutney took a lot longer than this, and I had to crank up the heat to help it along the way. I guess it all depends if you are using an actual chutney/ jam making pot or not.

Image of green tomato and pear chutney cooking and thickening in a pan

Once the chutney is ready, its time to place it into your hot jars. This bit can be painful, especially if you drop the hot chutney onto your hand. I always use one to two tea towels to hold the jars, as well as cover my hands in case it drips. 

Image of tomato and pear chutney in a jar with a pear and green tomatoes around the jar. Also a teaspoon of chutney is in the shot

Allowing the chutney to cool, and keep it in a cool dark place. I think this chutney is delicious and when served is a nice addition. As most chutneys go, this green tomato and pear one went really well with a few cheese and crackers, as well as on a ham sandwich. Delicious!

Image of green tomato and pear chutney on a teaspoon. Green tomatoes and a pear in the back ground.

Let me know what you think of this chutney, and whether you will be giving it a go. I would love to see your finished chutneys if you do decide to make. 

See below for the full ingredient list and method:

Green Tomato and Pear Chutney 

Ingredients:

720g Under-ripe Pears, peeled and chopped
1.3kg Under-ripe Tomatoes, chopped
2 Large Onions (400g), chopped
150g Currants
45g Black Mustard Seeds
500ml Malt Vinegar
400g Brown Sugar
2 Teaspoons Salt
1 Tablespoon Ground Coriander
1 Tablespoon Ground Ginger
2 Teaspoons Ground Cardamom

Other Items:

Large Saucepan
Glass Jars, sterilised

Method:
 

  1. After peeling, chopping and grinding the various ingredients needed, place all into the large saucepan.
  2. Stir the mixture over heat, ensuring that it doesn’t boil, until the sugar is dissovled.
  3. Simmer the mixture, leaving uncovered for approximately one hour, or until the mixture is thick. Stir the mixture occasionally throughout this time.
  4. Whilst the chutney is cooking, wash and place your jars into a warm oven, ready for when the chutney is done.
  5. When the chutney is ready, take the jars from the oven one at a time. Spoon the hot chutney into the hot sterilised jars.
  6. Seal the jars whilst still hot.
  7. Allow to cool and store in a cool dark place.
  8. Makes: Approx 1.75L

 

Thanks for reading!

2 thoughts on “Green Tomato and Pear Chutney Recipe

    1. I have had good feedback from my family, so much so that I made another batch for them! This is a lovely tasty one, and definitely perfect for crackers.
      Think I am going to include this in a few of my Christmas hamper gifts this year!
      Let me know what you think if you do give it a try!

      Aimsy xoxo

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