Jamie Oliver Green Tomato Chutney

God, this chutney. Jamie Oliver Green Tomato Chutney. It’s one of those things I made on a whim—mostly to deal with an overload of green tomatoes—but it ended up sticking around in my kitchen like it belonged there all along. It’s sharp. Tangy. Kind of fiery in a way that makes your tongue curious, not scared. There’s a comfort in the way it smells when it hits the hot pan—garlic and ginger doing that dance that makes your eyes sting a bit. And the heat? Green chili kind of heat. Not the shouty kind. More of a whisper that lingers. Inspired by Jamie Oliver, yeah.

Ingredients Needed

• 8 to 10 cloves Garlic
• a good inch Ginger
• 2, fresh Green chilies
• 500g Green or red tomatoes
• 4 tbsp Sesame oil
• 1 tsp Black mustard seeds
• 1 tsp Cumin seeds
• 1 tbsp Urad daal
• 1 tsp Caster sugar
• 1 teaspoon Sea salt

How To Make Jamie Oliver Green Tomato Chutney

1. First off—peeling garlic is always more annoying than I expect. Anyway, once that’s done, chop it up fine with the ginger and chilies. Mash them into a paste. You can use a mortar and pestle, or bash it around in a bowl with a heavy spoon like I did. Just make it thick and messy.
2. The tomatoes, Give each one a little cross-cut at the top. Then throw them into a pot of boiling water. Just for a minute or so. You’re not cooking them, just loosening their jackets. Drop them into cold water right after. The skins should peel off like nothing. Chop them roughly. Like, don’t overthink it.
3. Next, I chucked the tomatoes into a dry pan. Low heat. Let them sit there, slowly giving up their water. Took maybe 10 minutes? Stir every now and then. They shrink, collapse a little. That’s good. Once they look less wet, take them off.
4. Same pan—no need to wash it—add the sesame oil. When it’s hot, toss in mustard seeds, cumin seeds, and urad daal. They’ll pop and snap. That’s your cue.
5. Now the paste goes in. Garlic, ginger, chili—all of it. Stir it, let it fry gently. It sticks a little, smells like your kitchen suddenly moved to a spice market. That’s when I know I’m doing something right.
6. Bring back the tomatoes. Dump them in. Stir everything together. Let it all simmer for another 5, maybe 10 minutes. It thickens. Add the salt. The sugar. Stir again. And then? It’s done.
7. Let it cool if you want. Or eat it hot. We had it warm with grilled chicken and a slab of cheddar on toast. Unreal.

Why I Love This Recipe

It was one of those Sunday things. You know, you’re poking around the fridge, trying to not waste stuff. Too many green tomatoes sitting there like a challenge. So I made this. Didn’t expect much, but everyone who tried it went quiet for a second after the first bite. That kind of quiet where you know it hit the spot. My sister dipped a chip in it and didn’t stop. Says a lot.

Recipe Tips

• Don’t overboil the tomatoes: They get weird and mushy. Keep the cooking quick.
• Always add a bit of sugar: It balances out the sharp acidity of the tomatoes.
• Want more heat: Add another chili or leave the seeds in for extra fire.
• No urad daal: Use a tiny bit of crushed peanuts instead. Different vibe, but still tasty.
• Let it sit overnight: If you’ve got the patience, the flavor deepens beautifully.

How To Store This Jamie Oliver Green Tomato Chutney

• Room Temp: If you’re about to eat it, just leave it out for a bit. A couple hours max. It’s fine.
• In the Fridge: Chuck it into a jar. Lid on tight. Lasts almost a week. Gets better with time.
• Freezer: Yup. Spoon it into little tubs or freezer bags. Keeps for a few months easy. Thaw overnight in the fridge.
• Reheating: Honestly… I don’t. I just let it come back to room temp. Heating changes the texture and dulls the brightness. If you have to, low and slow.

Let’s Answer a Few Questions!

Can I use canned tomatoes?
Yeah. Drain them first though. And you’ll lose that tart edge.

Is it really spicy?
Sort of. Enough to notice, not enough to run for water. Unless you want it to be.

Skip the urad daal?
Sure. It won’t break the recipe.

Best way to eat it?
On toast with cheese. With grilled meat. In a wrap. It makes boring food interesting.

Nutrition Facts (per serving)

• Calories: 16
• Carbs: 4g
• Protein: 1g
• Fat: 1g
• Sugar: 3g
• Fibre: 0g
• Sodium: 22mg

Try More Recipes:

• Jamie Oliver Chip Shop Curry Sauce Recipe
• Jamie Oliver Tabbouleh
• Jamie Oliver Chicken Milanese