Secret Recipe for Green Tomato Chutney (updated for the Instant Pot)

Green Tomato Chutney

Geoff’s Mom (my mother-in-law) shared with me her secret recipe to make AMAZING Green Tomato Chutney.

Mildred Wells (Geoff’s Mom) at 100 yrs old!

Geoff always says, “When Mom made chutney it used to take up most of the day.” And, of course, the house was permeated with the tangy aroma of all the ingredients.

Geoff and I thought the recipe would lend itself to an Instant Pot makeover, thereby reducing the time and attention the process required.

And, you know what? It not only worked – IT WORKED GREAT!

And, we’re happy to share this secret recipe with you.

So, here’s what you do:

The Night Before

Prepare the tomatoes and onions, per the recipe (see below).

Prepare the Tomatoes and Onions

Combine the green tomatoes and onions in a large glass or ceramic bowl and sprinkle with approximate 3 tablespoons (45 mL) coarse sea salt.

Combine Tomatoes, Onions and Salt

Toss slightly.

Cover with plastic wrap and allow to sit overnight.

Allow Tomatoes, Onions and Salt to Sit Overnight

The Next Morning

The next morning, drain off any liquid and thoroughly rinse and drain the onions and tomatoes.

Drain and Rinse the Tomatoes and Onions

Preparing the Rest of the Ingredients

Wash, weigh, core and chop the apples.

Hint: You can remove the apple skin, if you like, but we leave the skin on.

Weigh and Chop Apples

Gather the rest of the ingredients, per the recipe below.

Note: If you prefer not to use the brown sugar called for in the recipe, you can substitute an equal amount of date paste.

Combine all the ingredients, with the exception of the pickling spice, in the Instant Pot and stir well.

All Ingredients (except pickling spice)

Preparing the Pickling Spice Sachet

Weigh the Pickling Spice – 1½ ounces.

Weigh the Pickling Spice

Creating the Pickling Spice Sachet

Cut a long piece of cheesecloth (you’re going to be folding and tying it).

Place the pickling spice in the center of the piece of cheesecloth.

Pickling Spice in Cheesecloth

Fold the cheesecloth over the pickling spice.

Fold Cheesecloth over Spice

Twist the ends of cheesecloth.

Twist Ends of Cheesecloth

Then tie, or otherwise secure, the ends of the cheesecloth to create the sachet.

Completed Spice Sachet

Place the Spice Sachet in the Instant Pot

Make a small well in the middle of the ingredients and place the cheesecloth-wrapped pickling spice in the well, as close to the bottom as possible.

Place Sachet into Instant Pot

Cooking the Chutney

Close and lock the lid of your Instant Pot, ensuring that the valve is in the Sealing position.
Select Manual mode and set the cooking time for 5 minutes.

Set Cooking Time for 5 Minutes

Once cooking time is complete, allow a full Natural Pressure Release (this can take more than 20 minutes).

When the Float Valve has dropped (this happens when the pressure is totally released), carefully open and remove the lid.

Then transfer the inner liner to a heatproof surface.

Cooked Green Tomato Chutney

Find and remove the cheesecloth-wrapped pickling spice.

Remove Pickling Spice Sachet

Stir well.

Stir Well

Package the chutney into sterilized canning jars (we used the sterilize function of our dishwasher for the jars and the lids).

You can then refrigerate for up to two weeks, or freeze, or can (steam or water bath canning).

How to can this chutney is beyond the scope of this post. Please check safe canning methods at the National Center for Food Preservation.

Green Tomato Chutney

This recipe makes a total of 11 cups – that fills 5½ – 2-cup canning jars.

Here’s the complete recipe:

Print Pin

Secret Green Tomato Chutney (Updated for the Instant Pot)

When Geoff's Mom made chutney it used to take up most of the day. This Instant Pot version is just as tasty, and a lot quicker to make.

Total Instant Pot Time in a 6-quart - approx. 64 minutes - 27 min. to come to pressure, 5 min. cooking time, 32 min. NPR (Natural Pressure Release)

Total Instant Pot Time in an 8-quart - approx. 74 minutes - 25 min. to come to pressure, 5 min. cooking time, 44 min. NPR

Servings 88 2 tablespoon servings

Calories 29kcal

Author Vicky

Equipment

• Instant Pot (or other electric pressure cooker)

Ingredients

• 2 - 2½ pounds green tomatoes washed, cored and thinly sliced
• 7-8 ounces onions halved and thinly sliced
• 3 tablespoons coarse sea salt
• 2 pounds apples (we used Gala) washed, cored and chopped
• 6 ounces brown sugar
• ½ teaspoon turmeric
• 1½ cups malt vinegar
• 8 ounces raisins
• 1½ ounces pickling spice tied securely in cheesecloth

Instructions

• The night before, combine the green tomatoes and onions in a large glass or ceramic bowl and sprinkle with approximate 3 tablespoons (45 mL) coarse sea salt. Toss slightly.Cover with plastic wrap and allow to sit overnight.
• The next morning, drain off any liquid and thoroughly rinse and drain the onions and tomatoes.
• Combine all the ingredients, with the exception of the pickling spice, in the Instant Pot and stir well.
• Make a small well in the middle of the ingredients and place the cheesecloth-wrapped pickling spice in the well, as close to the bottom as possible.
• Close and lock the lid, ensuring that the valve is in the Sealing position.
• Select Pressure Cook (Manual on some Instant Pots) mode and set cooking time for 5 minutes.
• Once cooking time is complete, allow a full Natural Pressure Release (this can take approx. 25-30 minutes).
• Once the Float Valve has dropped (happens when the pressure is totally released), carefully open and remove the lid.
• Find and remove the cheesecloth-wrapped pickling spice.Stir well.
• Carefully remove the Instant Pot’s inner liner and place on a heattproof surface.
• Package the chutney in sterilized glass canning jars. Refrigerate, freeze or can.