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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coffeebean1977's picture
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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
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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
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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
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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
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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
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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
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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
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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
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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

barkingmad1's picture

Changed the quantities to 600 g and the same amount of vinegar shown in the recipe. Very pulpy from the start....fingers crossed it will be ok as this is the first time I have ever made chutney!

clarkeb's picture

I too had the "too much liquid" problem - and I used two thirds of the recommended amount of vinegar and drained the tomato/onion mix over a colander for a couple of hours before adding it to the pan. Loads of liquid came out and I hoped that was enough to crack the problem, but evidently not.

elaineashbee's picture

I used half the amount of vinegar, otherwise I think I'd have been cooking it for hours to thichen it up. It seems to be ok - hope so!

tinselworm's picture
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How long does it take to mature and how long does it keep??
Easy recipie to follow, but make sure you open the windows to let the vinegary smell out!!

tinker666's picture
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I found this took a very long time to get pulpy! There was still to much vinegar so had to strain it off.
It did taste nice, will be ready at christmas so will let u know then.

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