Green tomato chutney

Green tomato chutney

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(29 ratings)

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

Easy

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
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Ingredients

  • 2½ kg green tomato
  • 500g onion
    Onion

    Onion

    un-yun

    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

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.

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Comments, questions and tips

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Cynth47
4th Oct, 2017
3.8
Just made this recipe. Would agree it needs much longer to cook than stated in the recipe and cut up the tomatoes smaller. No indication as to how thin the slices should be. Tastes good though and looking forward to trying it in a few months.
Myhouse28
30th Dec, 2016
Fabulous recipe. Used up all my tomatoes and got the best chutney! Growing more next year, specifically for chutney.
richard.john.cl...
28th Sep, 2016
5.05
Made a variant of this 3 years running. I follow it more or less to the letter but add extra spices. Usually chopped chilli and turmeric and cumin. But I imagine various combinations would work. 1hr simmer is enough for me. Leaves it chunky which I like. Matures nicely but also fine almost straight away. Don't really get the too vinegary comments. I think it's a nice balance of sour and sweet. Even better with a bit of chilli.
janjan87
13th Nov, 2015
Came across this recipe after being given a glut of green tomatoes. Read through the other comments and added in a teaspoon of freshly ground black pepper, all spice, caymenne pepper and ground ginger. Used dark brown muscovado sugar and apple cider vinegar. Halved the recipe to match the 1.25kg of green tomatoes I had and then halved the vinegar amount again so 285ml. Still a bit chunky at the end so gave it a blitz in the food processor. Granted the end result is a bit of a sludgy brown colour but I'm sure it'll taste fine. My first batch is maturing at the mo and now need to make some more after aquiring more green toms!
abikinsey
8th Nov, 2015
I made this a week ago, I'm no chutney connoisseur, having only made a beetroot chutney once before, but, 2.5hrs rather than the 1 stated, I have a very nice brown sticky chutney. It does have a vinegary tang, but it also has a sweet crunch to it too... I only had half the green tomatoes required so halved all the ingredients, then read all the comments. Looking forward to eating it at xmas with cheese and left over turkey! AK
Robert.helm
6th Nov, 2015
I've just made this exactly as it was recommended other than I simmered it for much longer and I have filled 6 medium sized jars. The consistency is spot on and whilst it does taste somewhat acidic I am optimistic that with a few weeks maturing in the jars it will be delicious. I hadn't read any if the comments posted here on before I made it. Good way to use up the last of my green toms from the allotment.
Jane Does
29th Oct, 2015
I would never use that much salt. Slice toms and leave in warm 50c oven to dry out a bit 1 to 2 hours, then added just half a tea spoon of salt. Onions are fine as they are. Only used half the qty vinegar or would take hours to reduce. There is no seasoning other than salt in this recipe, I used garlic chilli and lots of pepper. Turned out lovely in 1 and half hours, but recipe was only used for basic proportions really! ...and leave the pan lid off for the whole cooking process or it will never reduce. If you have runny chutney, before adding cornflour try dividing into batches and reducing smaller quantities at a time.
TrishHarewood
28th Oct, 2015
I should have read the comments below as I am very disappointed with the basic recipe and feel I have wasted 2.5kg of good green tomatoes! It's not the right consistency and not particularly tasty! I used spiced pickling vinegar and I drained the tomatoes & onion (and salt) after leaving overnight as instructed. But I should prob have used another recipe and added the spices myself. How can I rescue it, I wonder? -Taking a look at the comments below I will add some spices and maybe cornflour and simmer for a lot longer! But disappointing so far.....
linnyh04
17th Oct, 2014
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
8th Oct, 2014
5.05
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.

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emmajanelek
2nd Mar, 2015
Can I use tin tomatoes?
islay
16th Oct, 2014
when you chop tomatoes and onions do you put water on them
tillys
28th Sep, 2013
How do I read the answers to the questions posted? I too want to know the shelf life of this recipe, and does it freeze well?
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goodfoodteam
28th Oct, 2014
Hi there, thanks for your question. You shouldn't need to freeze chutney as the combination of vinegar and sugar preserves it well. As long as you have sterilised the jars thoroughly, your homemade chutney should last for up to a year in a cool, dark place.
rosemaryw
8th Oct, 2014
5.05
I googled this a few days ago and there were people that had jars of chutney that were made 8 years ago, and said it was still lovely when they opened the jar up....not sure I would want to keep it that long though :)
goodfoodteam's picture
goodfoodteam
15th Oct, 2013
You shouldn't need to freeze chutney as the combination of vinegar and sugar preserves it well. As long as you have sterilised the jars thoroughly, your homemade chutney should last for up to a year in a cool, dark place.
mikemoo
20th Sep, 2013
Can I use a pressure cooker ? If so how long are the cooking times
rosemaryw
8th Oct, 2014
5.05
I wouldn't use a pressure cooker as you need to boil off the vinegar and reduce it down a lot. Use your pan by all means but without the lid. You will actually need to simmer it for at least 3 - 4 hours, not one hour, as stated in the instructions.
goodfoodteam's picture
goodfoodteam
15th Oct, 2013
Yes, you can - we'd suggest, at step 3, cooking for 20 minutes on high and then taking the lid off and simmering until thick.
annerwright
19th Sep, 2013
Is there a recipe for chutney made without vinegar?

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Kaskazi
17th Oct, 2016
Instead of the muscovado, I used brown Splenda. I added a pinch each of Cumin and coriander powder. Progress with simmering was very slow and I removed about half a litre of liquid after about 3 hours. I ended up simmering for 5 hours. At this point the mix was just beginning to burn. However, I regard my cookup as a great success - sweet, with a bit of a kick. Nest time i will start with perhaps a quarter litre less vinegar, but everytbhing ewlse just as stated in the recipe (with my few variations). The family vote it a highly successful resipe.
Kaskazi
17th Oct, 2016
I forgot to say that I was unable to get spiced pickling vinegar, so used just a regular pickling vinegar.
Mrs Mudge
23rd Oct, 2014
5.05
All chutneys need time to mature, usually about three months and this one is no exception, give it time and you will enjoy. Some types of tomato have a higher water content than others which will account for the longer simmering time.
Mrs Mudge
23rd Oct, 2014
5.05
All chutneys need at least three months to mature in order to lose the raw vinegar taste and this one is no exception, give it time and you will enjoy. Some types of tomatoes have more water content than others which will account for the longer simmering time.
antimca
28th Sep, 2014
3.8
Even with 750 mls of vinegar, the simmering process still took 2.5 hours. End result delicious !