Green tomato chutney

Green tomato chutney

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(26 ratings)


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Cooking time

Prep: 25 mins Cook: 1 hr, 15 mins Plus overnight salting

Skill level



Makes about 3kg

This chutney recipe is a great way of using an excess of tomatoes from your garden, making them last all year

Nutrition and extra info

Nutrition info

Nutrition per rounded tbsp

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

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  1. Slice the tomatoes (you can skin them if you want, but I don’t usually bother). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
  2. 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.
  3. Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see Know-how, below) and cover with lids.

Recipe from Good Food magazine, September 2005

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Show comments
linnyh04's picture

I agree. Dark muscovado sugar is better. To strain the tomatoes, drain in a colander,then place in large muslin square to hang for about 15 minutes whilst apples are simmering. Cooking time about 2 hours on rapid simmer.

rosemaryw's picture
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I have just made this and it was delicious....I used apple vinegar, boiled it in the pressure cooker pan - minus the lid, and also used dark brown muscovado sugar and then made a small muslin bag in which I placed 6 cloves, half a tspn of black pepper corns, half tspn coriander seed, 3 bay leaves, and a sprinkle of nutmeg, I removed the bag after about 2.5 hours.....initially whilst the vinegar was cooking off it did smell strange, but even after an hour and a half, it tasted lovely....I simmered it for 3.5 hours on quite a rapid simmer. I will definitely make it again.

itsgarb's picture
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this is a little 'vinegary' also don't pay any attention to the cooking times, i simmered mine for about 4 and a half hours to get a decent consistency. i also added some chilli and mixed spice after reading other reviews. I've made a few batches of chutney before and i guessed the 1 hour simmer would be way off, especially for this amount of ingredients. As with other comments, chutneys take a few weeks to mature so don't take the fresh taste to be gospel.

Juley's picture
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This was an easy to make and straight forward recipe. I have made a lot of chutney in the past but couldn't remember the proportions and had a lot of green tomatoes. I think that the first comments are off putting and should be ignored as it takes a few weeks for chutney to mature fully and lose the overly vinegar hit to the back of your throat. Also what do you expect if you simmer vinegar in your house? I made this at work with some volunteers to use up green tomatoes, it was well worth it and everyone went happy with their own jar with some left for the farm shop. Juley Howard, Community Farmer, Lawrence Weston Community Farm.

jenn8's picture

I made this today... I have to say I will never make it again!. My house smells vile and the taste was way to vinegary! I have 7 quite large jars of brown sour slop which I will probably never use... if you are reading this before making it, then I would definitely read a few more reviews before you decide. It also took a lot longer than 25 minutes to prepare and, even when I drained the tomatoes for a good half hour or more before putting them in, there was so much fluid I had to simmer it off for a lot longer than the hour the recipe suggests. If honest I would probably halve the ingredients and make a test batch before you decide especially if you have a smaller family so as to avoid wasteage. Can't help feeling that I have wasted my time and, the last of my lovely home grown apples and tomatoes...when I think of all the lovely things they could have been used for I feel a little cheated now.

Rebeccaens's picture

This is not nice. The recipe worked but the flavour is nasty - very vinegary and not much else. I was really disappointed and wished I had listened to the other negative reviews.

Kipska's picture

A taste of this when just cooked was far too salty for me. Will see if this mellows in the jar, but otherwise, am inclined to use brine to soak tomatoes overnight and rinse before cooking when I do this again.

Munchie1966's picture

Only read previous comments after starting to make this but it turned out fine. Secret is to leave the tomatoes to drain in a colander for about 5 mins and boil with the lid off. Perfect chutney.

aelynn's picture

So I made this chutney last weekend. Overnight, I drained the tomatoes/onions in jelly bags over bowls and squeezed them as much as I could before making the chutney to avoid the liquid problem. Worked well, but it still took 2h+ to get to the right consistency. I didn't want to add cornflour to the mix so at the end I blitzed some of the mix to thicken it. Worked well. It's not bland as such, I'd say it's fairly neutral, but quite good and tangy all the same. It will enhance the flavour of good cheese instead of masking it. I'll definitely make it again next year.

weldonblue's picture

I misplaced the chutney recipe I used successfully last year, so thought I would give this one a go. I made it yesterday. I'm sorry but it has such a strong acidic taste it's like vinegar. I bought the exact ingredients and followed the instructions to the letter. Very disappointed.

nannyjulie's picture

I am in the middle of making the chutney, there seems to be loads of fluid do I just boil it off a bet longer or thicken it with cornflour I was wondering if the flour change the taste ?

tatt1054's picture

I am in the middle of making it Just leave it to boil , the liquid will eventually boil away.

elliewag's picture

too much salt in mine. any remedy please?

joe_bower's picture

Try a desalination sieve, Lakeland usually has them in stock

mindymoo62's picture
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I made this to use up left over green tomatoes. To 'pep' it up a bit after reading some of the comments, i added a tablespoon of wholegrain mustard and some chilli flakes. Tasted delicious!! The only issue I had was the sliced tomatoes. I would chop them next time as I found the skins on the sliced tomatoes became a bit stringy when cooked. Overall very nice chutney.

gladysmay's picture

yes, l added to ginger to the recipe and some corn flour to thicken

gladysmay's picture

as many have found, l too had a glut of liquid. l added ginger to the "mash" to add a bit of a bite, l also added some corn flour to thicken the "mash "I agree about having open windows to let the vinegar smell out.

sandiefrance's picture

The comments I read were helpful and I had not made chutney before but a glut of green tomatoes. So I reduced the amount of liquid and sugar; thinking I could always add more sugar - but you can't take it out of the mix, if you see what I mean. I cooked for an hour but nothing was very 'gloopy' - I had also substituted hard conference pears for apples, as I have an allergy to apples. IO tasted and sweetness was OK but not much flavour so I added a couple of chillies; two star anise; 5 cloves and smoked paprika. Cooked again for an hour, and let is stand overnight to absorb flavours. Tried it cold, absolutely delicious - sweet, sour and hot! Now about to heat for the third time and then bottle.

teresashrop's picture

How long before it should be eaten & how long is shelf life ?

annettedimond's picture

The tomatoes and onions are soaking overnight so tomorrow I will be making my very first chutney I do hope it's ok, I will be reducing the amount of vinigar due to other peoples comments. Thank you