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5 from 8 votes
Green Tomato Chutney
Green tomato chutney

This recipe is perfect for preserving green tomatoes.

Course: Side Dish
Cuisine: British
Keyword: apple, chilli, ginger, light brown sugar, onions, raisins, salt, tomatoes, vinegar
Author: Emma Walton
  • 750 grams green tomatoes cubed
  • 350 grams white onions diced
  • 200 grams cooking apples cubed
  • 300 millilitres apple cider vinegar
  • 1 inch root ginger peeled and minced
  • 0.25 tsp mustard seeds
  • 1 green chilli finely diced
  • 100 grams raisins
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 200 grams brown sugar
  1. Begin by steralising 3 250ml jars by rinsing them in hot soapy water and placing them upside down in your oven on a low heat.

  2. While the jars are drying out in the oven, put the tomatoes, onions and apples into a large pan, along with half of the vinegar.

  3. Bring it to the boil and cook for 30 minutes until the onions and tomatoes have softened.

  4. Add the spices and raisins to the pan.

  5. Reduce the heat and cook for another hour, stirring occasionally until the mixture has thickened. 

  6. Add the salt, pepper, sugar and the rest of the vinegar to the pan.

  7. Stir well until the sugar has all dissolved.

  8. Continue cooking until the mixture has thickened and become jammy. 

  9. Spoon the chutney into your jars while it is still hot.

  10. Seal the jars and allow to cool (you will hear the lids of the jars "pop" when they have created an air tight seal).

Recipe Notes

If you just can't wait, the chutney can be eaten immediately but it tastes best if you let it mature for a minimum of four weeks.