Indian-Spiced Green Tomato

BY Lee Murphy

Indian-Spiced Green Tomato

Janis Nicolay

Seasonally Inspired Recipes for Creating and Cooking with Artisanal Preserves
Lee Murphy


This preserve is so versatile—sweet but with so much depth of flavor—that I guarantee you’ll find more uses than you’ll have enough jars for. - Lee Murphy

12 - 14
250 ml jars


  • 2 tsp fenugreek
  • 1 tsp nigella/kalonji seeds
  • 10 dried curry leaves
  • 1/2 tsp ground cardamom
  • 5 lb cored and chopped green (unripe) tomatoes* (You will need about 51/2 lb of whole tomatoes)
  • 4 lb (8 cups) sugar
  • 1/2 cup fresh lemon juice


  1. Using a spice grinder or a mortar and pestle, grind fenugreek, nigella and curry leaves to a fine powder. Stir ground cardamom into mixture.
  2. Combine green tomatoes, sugar, lemon juice and ground spices in a jam pot and bring to a boil over high heat. Remove from heat, cool and refrigerate overnight.
  3. The next day, bring back to a boil and cook to set at 220°F; check set on a cold plate (see page 16).
  4. Let sit 5 minutes, then ladle into hot sterilized jars, wipe rims, place sterilized lids on jars and process 15 to 20 minutes.


  • Perfect cheese pairing: Cave-aged Gruyère
  • Other serving suggestions: On a fried egg, In curries
LEE MURPHY owns and operates The Preservatory and Vista D'oro Farms & Winery in South Langley, British Columbia, with her husband, Patrick. A... Read More