Green tomato chutney

Green tomato chutney

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

Difficulty and servings

Easy

Makes about 3kg

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr 15 mins

plus overnight salting

Low-fat

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.
Try

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KNOW-HOW

You can use old jam jars for chutney as long as the inside of the lids are plastic coated, otherwise the vinegar will corrode metal. Alternatively, Kilner jars are perfect. To sterilise them, wash your jars in very hot water and leave to drain. When they are dry, put them in the oven at 160C/fan 140C/gas 4 for 10 mins before using.

Per rounded tbsp

34 kcalories, protein 1g, carbohydrate 9g, fat 1 g, saturated fat 0g, fibre 1g, sugar 4g, salt 0.26 g

Recipe from Good Food magazine, September 2005.

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Latest comments and suggestions

Results 41-49

  • Binder photo jonners

    29 September 2012

    jonners commented on this recipe

    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.

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  • Binder photo Kitty Llama

    10 October 2012

    Kitty Llama commented on this recipe

    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

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  • Binder photo Kitty Llama

    10 October 2012

    Kitty Llama rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Annette

    11 October 2012

    Annette commented on this recipe

    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

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  • Binder photo teresa shrop

    14 October 2012

    teresa shrop commented on this recipe

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

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  • Binder photo sandiefrance

    23 October 2012

    sandiefrance commented on this recipe

    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.

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  • Binder photo jill

    08 November 2012

    jill commented on this recipe

    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.

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  • Binder photo jill

    08 November 2012

    jill commented on this recipe

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

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  • Binder photo welshbakerchick

    06 January 2013

    welshbakerchick rated and commented on this recipe

    4 stars

    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.

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Difficulty and servings

Easy

Makes about 3kg

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr 15 mins

plus overnight salting

Low-fat

Intense summer flavours

Ingredients

  • 2½kg 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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Per rounded tbsp

34 kcalories, protein 1g, carbohydrate 9g, fat 1 g, saturated fat 0g, fibre 1g, sugar 4g, salt 0.26 g

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