Green tomato chutney

Green tomato chutney

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(29 ratings)

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
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  • 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.

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Comments, questions and tips

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26th Aug, 2013
too much salt in mine. any remedy please?
3rd Oct, 2013
Try a desalination sieve, Lakeland usually has them in stock
6th Jan, 2013
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.
8th Nov, 2012
yes, l added to ginger to the recipe and some corn flour to thicken
8th Nov, 2012
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.
23rd Oct, 2012
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.
14th Oct, 2012
How long before it should be eaten & how long is shelf life ?
annettedimond's picture
11th Oct, 2012
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
10th Oct, 2012
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.
10th Oct, 2012
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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