Green Tomato and Chili Jelly

I have just spent another weekend making King of the Pippins Sauce (they have finally appeared on my market) and preserving green tomatoes, which will soon be over. Contrary to the Green Tomato Salad, this recipe is, I can proudly say, my own invention. Of course it is not very original since I based it on Hot Pepper Jelly, modifying the proportions, but aiming at a similar blend of sweet and hot, my favourite flavours’ combination. I first made it as an experiment with a couple of leftover green tomatoes, but the result was so good, I have been preparing this jelly for three years now. In spite of being hot, this jelly has a very subtle, slightly refreshing taste. It is not as versatile as the Pepper Jelly. It goes well also on toast, with grilled or stir-fried meat, fish, vegetables, but I avoid pairing it with curry, red tomato sauce, spicy dishes or simply with very powerful flavours.

The process is very easy. You simply mix the tomatoes and the chillies in a food processor, then cook it with the remaining ingredients, add the pectin and put into jars.

Preparation: 45 minutes + hot water bath or another processing method


1 kg green tomatoes

red or green chili peppers (here everything depends on how hot you want it to be; I usually add 10 bird’s-eye-chili peppers)

1 tablespoon salt

300 g white sugar

100 ml vinegar 4,5% acidity (or less if using stronger vinegar)

60 g pectin in powder

Wash the tomatoes and the peppers.

Cut off the stems.

Put both in a food processor and mix well.

Put into a pan, add the vinegar, the sugar and the salt and boil on medium heat for about 20 minutes.

Add the pectin, stir well and let the jelly simmer for 15 more minutes.

/At this point you can (after the chutney has cooled down) either freeze it or keep it in the fridge for a couple of weeks, or process it in the jars, as described below, and store it in your pantry for at least a year!/

Pour the chutney, still hot, into sterilised jars. Cover with lids. Leave the jars to cool.

Place the cool jars into a big pan, bottom lined with an old kitchen towel folded in two (this will prevent the jars from breaking), cover up with hot – but not boiling- water to the level just below the lid. Bring to boil and keep on a very low heat, in simmering water, for around 20 minutes.
Stick on self-adhesive labels, write the name of the chutney and don’t forget to mark the date.

NOTE: For the readers who live in the USA, the USDA-approved canning method is different. You can find it described here: