Green tomato chutney

Green tomato chutney

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(27 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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Juley
29th Sep, 2014
3.8
This was an easy to make and straight forward recipe. I have made a lot of chutney in the past but couldn't remember the proportions and had a lot of green tomatoes. I think that the first comments are off putting and should be ignored as it takes a few weeks for chutney to mature fully and lose the overly vinegar hit to the back of your throat. Also what do you expect if you simmer vinegar in your house? I made this at work with some volunteers to use up green tomatoes, it was well worth it and everyone went happy with their own jar with some left for the farm shop. Juley Howard, Community Farmer, Lawrence Weston Community Farm.
jenn8
14th Sep, 2014
I made this today... I have to say I will never make it again!. My house smells vile and the taste was way to vinegary! I have 7 quite large jars of brown sour slop which I will probably never use... if you are reading this before making it, then I would definitely read a few more reviews before you decide. It also took a lot longer than 25 minutes to prepare and, even when I drained the tomatoes for a good half hour or more before putting them in, there was so much fluid I had to simmer it off for a lot longer than the hour the recipe suggests. If honest I would probably halve the ingredients and make a test batch before you decide especially if you have a smaller family so as to avoid wasteage. Can't help feeling that I have wasted my time and, the last of my lovely home grown apples and tomatoes...when I think of all the lovely things they could have been used for I feel a little cheated now.
Rebeccaens
7th Sep, 2014
This is not nice. The recipe worked but the flavour is nasty - very vinegary and not much else. I was really disappointed and wished I had listened to the other negative reviews.
Kipska
30th Aug, 2014
A taste of this when just cooked was far too salty for me. Will see if this mellows in the jar, but otherwise, am inclined to use brine to soak tomatoes overnight and rinse before cooking when I do this again.
Munchie1966
17th Nov, 2013
Only read previous comments after starting to make this but it turned out fine. Secret is to leave the tomatoes to drain in a colander for about 5 mins and boil with the lid off. Perfect chutney.
aelynn
18th Oct, 2013
So I made this chutney last weekend. Overnight, I drained the tomatoes/onions in jelly bags over bowls and squeezed them as much as I could before making the chutney to avoid the liquid problem. Worked well, but it still took 2h+ to get to the right consistency. I didn't want to add cornflour to the mix so at the end I blitzed some of the mix to thicken it. Worked well. It's not bland as such, I'd say it's fairly neutral, but quite good and tangy all the same. It will enhance the flavour of good cheese instead of masking it. I'll definitely make it again next year.
weldonblue
18th Oct, 2013
I misplaced the chutney recipe I used successfully last year, so thought I would give this one a go. I made it yesterday. I'm sorry but it has such a strong acidic taste it's like vinegar. I bought the exact ingredients and followed the instructions to the letter. Very disappointed.
nannyjulie
27th Sep, 2013
I am in the middle of making the chutney, there seems to be loads of fluid do I just boil it off a bet longer or thicken it with cornflour I was wondering if the flour change the taste ?
tatt1054
27th Sep, 2013
I am in the middle of making it Just leave it to boil , the liquid will eventually boil away.
elliewag
26th Aug, 2013
too much salt in mine. any remedy please?

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goodfoodteam's picture
goodfoodteam
15th Oct, 2013
Chutney is traditionally made from a combination of vinegar along with sugar and spices. The vinegar is a preservative. You could use a fruity salsa an an alternative to accompany cold meats and cheese but this will need to be prepared fresh and cannot be kept for lengthy periods of time.
elliewag
25th Aug, 2013
HELP!!! I put too much salt in. Can I remedy this with anything please? I stupidly tipped salt into the tomatoes and onions without measuring it. I lightly rinsed them just in case but I've just tasted the chutney and it's still quite salty. Is there anything I can do to rescue it please? Please help!
goodfoodteam's picture
goodfoodteam
15th Oct, 2013
Hi Elliewag, I'm afraid it's too late at this stage to rectify. You could make another batch and dilute it down with the other but it really depends on how salty it is. We'd suggest starting again - sorry!

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