Green tomato and orange chilli sauce

A colleague at work gave me a bag of green tomatoes this week, lovely little cherry ones!

I’ve never cooked with them before, and although chutney is an obvious choice, it’s not something I use a lot of. Chilli sauce on the other hand, I’m very fond of!

Happily, I have a scotch bonnet chilli, which is hotter than the varieties I usually buy, but I thought it had to be worth a go…

As scotch bonnets are often used in Caribbean cooking, I thought I’d use flavours reminiscent of a jerk marinade.

The resulting sauce has a gorgeous fruity, tangy flavour with the herbs and spices coming through nicely. And then the heat appears… For my tastes half a scotch bonnet is just right. Hot, but not nose runningly so! But feel free to adjust the amount of chilli, and to be honest it’d be a great sauce even without it!

Fruit and chilli for the sauce

Fruit and chilli for the sauce, the tiny green tomatoes are so pretty!

makes about 250 ml


200 g green tomatoes, diced (or leave them whole if they’re the cherry variety like mine!)

1/2 scotch bonnet chilli, finely chopped

1 orange, juice and zest

1 apple, peeled and diced

1/2 tsp dried thyme

1 bay leaf

7 dried allspice berries

zest of 1 lime

a large pinch of salt


Put all of the ingredients in a saucepan on a medium heat.

Ready to be cooked

Ready to be cooked

Cook, stirring often until the green tomatoes and apple have broken down into a sauce and the whole lot has thickened nicely. Mine took 15 minutes.

After 15 minutes...

After 15 minutes…

Remove the allspice berries and bay leaf, and blend until smooth.

And now we have sauce! Yum.

And now we have sauce! Yum.


By E.

2 thoughts on “Green tomato and orange chilli sauce

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