Green tomato chutney

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


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: per rounded tbsp

  • kcal34
  • fat1g
  • saturates0g
  • carbs9g
  • sugars4g
  • fibre1g
  • protein1g
  • salt0.26g
Save to My Good Food
Please sign in or register to save recipes.


  • 2½ kg green tomato
  • 500g onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 rounded tbsp salt
  • 500g sultana
  • 500g cooking apple
  • 500g light muscovado sugar
  • 1.14 litre jar spiced pickling vinegar


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (66)

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

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


coffeebean1977's picture

This was really good. Be warned though. mine looked nothing like the picture, but was a rather strange brown colour. delicious though. because of the high acid and sugar content mine has kept for two years (we had ALOT of green tomatos in the garden!) and we had it over two christmases. I left it intially to mature for three months because before that it was a bit sharp with the vinegar. it has got sweeter with each jar opened.

tinklebells's picture

This is the first time I have tried any sort of Chutney, having a glut of green tomatos thought "give it a go" It is rather sweet, but hoping that may change before Chritmas, I did not use all the vinigar after reading other comments, so I had no extra liquid to worry about. I think this will be nice and found the recipe easy to use.. I did however find that it took longer to cook and ended up with a few burnt bits on the bottom of pan, but got rid of those.

pippin16's picture

Have never made chutney before, in fact have never eaten it either, but with so many green tomatoes left from this year's harvest, thought I would give it a go. Found the recipe easy to follow, although it did need more than an hour to simmer, mine took about three hours. However, according to my hubby who loves chutney, the finished product looks good and tastes delicious. There is certainly plenty of it!

runadrum's picture

Only had 100g of tomatoes, so used 1 large onion, 1 large apple, 100g sugar, 100g sultanas and 200ml cider vinegar. No problems with liquid content, just a nice pulp after an hour.

chaumurky's picture

Like many, I had the "too much liquid" problem, but I've since made another batch which was fine. I think it depends on how "green" your tomatoes are - the second batch was from very unripe ones (frost killed the plants and didn't want to waste them). First try at making chutney, fairly easy and absolutely delicious!

humanbean's picture

Really tasty and easy to follow recipe. I cooked it for a bit longer and used less raisins as they're not a favourite. Delicious on toast with feta grilled.

coleyskitchen's picture

I have never made any sort of chutney before but can remember my mum making this years ago, so, when a final autumn forage around the garden yielded lots of green tomates and some windfall cooking apples I decided to give it a go.
Very easy to make and tastes fabulous. I used cider vinegar because that's what I had in the cupboard and it's fine.
Also started it off on the hob then transferred to the slow cooker so I could leave it unsupervised. It stayed in there all day, took the lid off to thicken it up and it has come out great.
I am looking forward to sharing with friends and to making some more chutneys in the future, so encouraged am I by todays success.

laura_abbott01's picture

Great chutney though it took quite a bit longer to make than the recipe suggested. First time I've ever made one and had to strain off quite a lot of liquid before putting in jars even though I only used 2/3 of the vinegar. It is good though and got rid of all those green toms that were never going to ripen.

a1exandr1a's picture

I have never made any kind of chutney before but from giving it to my friends I have not had any negative comments, and now on my second batch! Thank you for a lovely recipe.

montonchap's picture

Great recipe - but like others I'd query the cooking time - if working with the 2.5kg of green toms, I find that the best way to go is to bring to the boil then simmer for 3 hours on a really low heat. You can tell when its ready when it gets gloopy and there's a stick film round the sides where the brew has reduced. Think the simmer for an hour is very misleading. I also skip the draining - adding the ingredients brine and all I think it great for flavour - especially if like me you add a teaspoon or so of garam masala to spice it whilst marinading.

hayinwood's picture

I followed recipe but made my own spiced viniger, l only had 8oz of tomatoes so l altered the amount, of all the ingrediants, it came out really lovely.

I just about got a small kilner jar full.

grahlin's picture

i put 2whole red chillies in to add more flavour. i also think there was too much liquid it took me ages and there was still some liuid in the pan does any one out there know if it will matter if it is not so thick

nostradamuszen's picture

Too much sugariness for me: I want a sour, harsh relish: I'm going to try green tomatoes, scotch bonnet chillies, spiced white vinegar, and slow-cooked onions.

ecollins's picture

Just finished making this one! Good recipe. Great to use up the late glut of tomatoes. Found the intructions clear and amounts perfect. Made about half and it filled five large jam jars.

gazdez's picture

due to a glut of tomatoes grown outside ive tried this recipe for the first time no problems and easy to follow will let know what its like at christmas (ps the variety of tomatoes is ; SHIRLEY ) in all my years ive never had such heavy cropping plants


Questions (13)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (5)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…