Name: Green tomato chutney
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: Makes about 3kg
Cuisine: British
Ingredients: 2½ kg green tomatoes; 500g onion; 1 rounded tbsp salt; 500g sultanas; 500g cooking apples; 500g light muscovado sugar; 1.14l jar spiced pickling vinegar

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Green tomato chutney

Green tomato chutney

Mary Cadogan

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Makes about 3kg

Easy

Prep: 25 mins

Cook: 1 hr and 15 mins

plus overnight salting

A star rating of 4.5 out of 5.101 ratingsRate

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This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year

Dairy-free

Egg-free

Nut-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2½ kg green tomatoes
500g onion
1 rounded tbsp salt
500g sultanas
500g cooking apples
500g light muscovado sugar
1.14l jar spiced pickling vinegar

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Nutrition: per rounded tbsp

kcal35
fat0.1g

low
saturates0g
carbs8g
sugars8g
fibre0.5g
protein0.4g
salt0.16g

Method

step 1

Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
step 2

The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.
step 3

Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

RECIPE TIPS

KNOW-HOW

You can use old jam jars for chutney as long as the inside of the lids are plastic coated, otherwise the vinegar will corrode the metal. Alternatively, Kilner jars are perfect. To sterilise, wash the jars in very hot water and leave to drain. When they are dry, put them in the oven at 160C/140C fan/gas 4 for 10 mins before using.

OUR DOWNLOADABLE LABELS

Download our printable preserves labels – perfect for writing cook’s notes and Christmas gift messages. You can find them here.

Recipe from Good Food magazine, September 2005

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A star rating of 4.5 out of 5.101 ratings

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