Green Tomato Chutney

    2 hours 45 minutes

    These appetising chutneys improve with keeping and are a good way to use unripe or misshapen vegetables from your garden. Always put the date the chutney was made on the label.

    23 people made this

    Serves: 30 

    • 5 medium green tomatoes
    • 2 small cooking apples
    • 4–5 medium onions, peeled
    • 2 1/2 cups malt vinegar
    • 1 1/2 cups sultanas
    • 2 1/2 cups brown sugar
    • 2 teaspoons ground ginger
    • 1 teaspoon salt
    • 1/4 teaspoon cayenne pepper

    Preparation:25min  ›  Cook:2hours20min  ›  Ready in:2hours45min 

    1. Halve the tomatoes (or, if using 4 larger tomatoes, cut them in quarters). Peel, core and slice the apples and chop the onions. Put all the vegetables in a large saucepan or preserving pan with the vinegar and bring to the boil. Reduce the heat and cook on low heat for 15 minutes.
    2. Stir in the sultanas, brown sugar, ground ginger, salt and cayenne pepper and continue to simmer for a further 1 1/2–2 hours, or until the mixture is thick and leaves a clear trail when a wooden spoon is drawn slowly across the bottom of the pan.
    3. Spoon the chutney into clean, warm, dry jars and cover them immediately with vinegarproof covers. When the chutney is cold, label the jars and store them in a cool, dry, airy cupboard for two to three months to allow the flavours of the chutney to mature and mellow before using.

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    Reviews in English (2)


    Altered ingredient amounts. I didn't have any saltanas, so I used 1 cup of good quality mixed fruit, taking care to pick out MOST of the lemon and orange peel. Also added 1/2 cup chopped dried dates and used dark malt vinegar which has added a wonderful depth of colour. I used 1.9kg of green acid free tomatoes that were excess left after a serious clean up of my tomato bush. Tastes wonderful!  -  23 Jan 2011


    Brilliant recipe and I will definately be making it again when I get another excess of tomatoes.  -  23 Jan 2011