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

Easy

Servings

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

kcalories
34
protein
1g
carbs
9g
fat
1g
saturates
0g
fibre
1g
sugar
4g
salt
0.26g

Ingredients

  • 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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Method

  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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Comments

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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

karinles's picture
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Made this four days ago and tastes great. No problem with excess liquid. Only disappointment is that the colour is a dull brown but I used malt pickling vinegar, am going to make next batch with White pickling vinegar.

karinles's picture
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Made it four days ago and tastes really good. No problem with excess iquid, it evaporated nicely. The only thing I'm slightly disappointed with is the colour - very brown and dull but I used malt picking vinegar and am going to make next batch with white pickling vinegar

jonners55's picture

I did this recipe last autum - still got a couple of jars left. After a whole year in a sealed jar, boy do they taste good. Just waiting for the end of season tomatoes to repeate the process. This time will be cutting down the amount of liquid to speed up the cooking time.

devonshire_dumpling's picture
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Can't post my full comment, for some reason, but I found this recipe very easy and the resultant chutney quite delicious.

vallerylee's picture

Good recipe with a good flavour. However it took considerably more than 1 hour to thicken.
Could the reduction be carried out in a slow cooker?

scooby1doo's picture

This is the first time I have made chutney and wish I had read the comments prior to this. I only had half the quantity of tomatoes so naturally halved everything. Unfortunately there was too much liquid and I had to strain this off before storing. Hopefully it will mature well.

rachaeljkerswell's picture

I made this chutney and due to reading everyone's comments decided to use Only half stated vinegar but didn't strain tomatoes and onions (threw it all in) this still took 3 hours of simmering. Also added teaspoon of black pepper, cayenne pepper, all spice and ground ginger (check out the spicy tomato and apple recipe on here, I'd previously made this and it's yummy). End result is now a really nice chutney and this recipe makes loads!!

stone69's picture
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I agree with previous comments that the consistency was way too runny at first and therefore had to strain the liquid out before putting into jars, and also I liquidised 1/3 of it and then added it to the main pan which gave it a really good consisstency. Quite a messy process but well worth the effort as this is a very tasty chutney and I used up all my tomatoes from the garden.

annacook's picture
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we have made this for 3 years now and it is a massive success. We've even had to email the recipe to our family in Spain. One thing we do different is we hand blend it at the end so that is smoother and easier to spread. It is delicious. Great recipe.

jeanfaul's picture

i made this recipe for the first time but like most came out with more liquid i strained it off put it in jar and left it hopefully will be ok lovely taste but dont know how long the self life is on it

jonmarriott's picture
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I made this chutney last year noting the tip to use a bit less pickling vinegar than the stated 1.14 litres. It was an outstanding success and planning to make more in a week's time. Yum!

polster80's picture
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I have just finished making this chutney and its easy, just waiting for it to mature.
I made a few adjustments to the recipe due to only having 500g of green toms.
I made it like this.
500g green toms,100g apples, 100g onions, 100g Sugar, 100g sultanas, 75ml white wine vinegar. After soaking the toms and onions overnight i added all the ingredients to a pan bought to the boil and then simmered until it turned to a jam consistency (about an hour). enjoy!

topcat12's picture

This is My Green Tomato Chutney.

You get 7 times, 435g jars from this.
Ingredients

2.300 kg green tomatoes
500g onions
2 tsp Salt
2 tsp English mustard
500g sultanas
500g cooking apples
350g light brown sugar
800 ml of pickling vinegar. (Sarson.)
125 ml of HP Sauce. (Brown sauce.)
Method
Slice or chop the tomatoes . Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
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 boil for 10 min. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and and add English mustard, & HP Sauce. return to the boil.
Simmer for about 1hr 30 min, stirring occasionally until the mixture is thick and pulpy.
Transfer to warmed jars. And cover with waxed circle and a lid.

sharrie's picture

Red sparrow .. You can get Sarson's spicy pickling vinegar in tesco. I bought mine today.

colbeard68's picture

i have avery large amount that are still green or just turning red can they all be used for green tomato chutney.

bruceybabe1's picture

Would love to make this as I have a glut of green tomatos but, have looked everywhere for "Spiced" pickling vinegar. Anyone got any ideas or sugesstions. Should I use ordinary brown vinegar and just add some random spices???

paulomachado's picture
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Great! the recipe was very easy to follow... however it tooked me about 3 hours cooking due the amount of liquid.... I had a taste and it was absolutelly delicious!!!! (I did add one geen chilli to add some flavour). I wasnt sure how long i had to wait to cool down before put the lid on!.... also I am not sure how long i have to wait until it get matured....hummmmm

patchworksue's picture

just made this chutney using tomatoes and apples out of garden...very easy..tastes wonderful...and will get better on keeping...took 2hours simmering!! will do again

quakergirl's picture

I HAVE A GLUTEN ALLERGY - IS THE SPICED PICKLING VINEGAR O.K. OR SHOULD I USE AN ALTERNATIVE?

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