Green tomato chutney

Green tomato chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 30 mins Cook: 2 hrs


Makes 5 x 450ml jars
This classic condiment makes the most of end-of-season green tomatoes with apples, sultanas and spice

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal18
  • fat0g
  • saturates0g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein0g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1kg onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 garlic cloves, finely chopped
  • 1 tbsp mixed spice
  • 1 heaped tsp yellow mustard seeds
  • 1 tsp chilli flakes (optional)
  • 2 bay leaves
  • 2kg green tomatoes, roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 500g cooking apples, peeled and diced
  • 850ml cider vinegar
  • 500g light soft brown sugar
  • 200g soft pitted dates, chopped



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 200g sultanas
  • 1 tbsp flaky sea salt (or 1 heaped tsp coarse crystal)


  1. Heat the oil in a preserving pan, then add the onions and let them gently soften for 10 mins. Add the garlic, spices and bay, and cook for 5 mins more until fragrant.

  2. Tip in the tomatoes, apples and half the vinegar, then simmer for about 15 mins or until the tomatoes and apples are soft. Add the rest of the vinegar, then the sugar, dried fruit and salt, and cook gently until the sugar dissolves.

  3. Turn up the heat a little, then bubble the chutney for about 1 hr 30 mins, or until it is thick and jammy. When ready, you will be able to drag a line across the bottom of the pan without the chutney flooding back straight away. The timing can vary depending on the water content of the tomatoes. Remove the bay leaves before potting the hot chutney into hot, sterilised jars.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Paul Jackett
7th Nov, 2019
So many green tomatoes this year that I made two batches! Came out well but partner's mother put strict embargo on tasting until Christmas. Only downside that in spite of stirring every minute or so, ended with a caramelly layer on base of pan. Took several sessions to remove it, but that is down to me and not the recipe!
Lee Revell-wiseman's picture
Lee Revell-wiseman
19th Sep, 2018
Was all good until the part which states to bubble for an hour and a half. It looked like it wasn’t doing much and when I stirred it it erupted and bubbled over all up my arm and gave me really bad burns. Couldn’t get it to bubble or reduce without it spitting everywhere :(
8th Oct, 2019
Maybe you need a larger and deeper pan? An old-fashioned jelly pan is designed to allow a fast boil without erupting. Hope you healed up quickly!
Richard Dyer's picture
Richard Dyer
25th Sep, 2018
Lee, can't understand why your Mixture Exploded did you have the Gas /Electric up to high ?
13th Oct, 2015
I had cherry toms. I decided to reduce the vinegar/sugar to 500g each, because the reducing of 800g of vinegar was just going to take hours and over cook the ingredients. I started the boil with just the onions and spices (and a random pineapple that needed eating) and added the toms and apple at 40 mins along with the sultanas and dates. This way it cooked the toms and apple without both turning them to mush, the sauce thickened even with the water given out from the toms. This took another 40 mins. It made 8 jars worth and the initial taste test is interesting, sweet and tart plus chilli and mixed spice...we shall see! (oh, and I do not understand how in the recipe photo the chutney is red - impossible!)
7th Oct, 2015
Made this yesterday as I had far more than 2kg of green tomatoes left in my garden. Really good recipe although I will get some water out of the tomatoes first next time, it took about 2 hours to reduce down.
13th Sep, 2015
As soon as I saw this in the good food mag I couldn't wait to try it as I have a glut of green tomatoes that haven't had time to ripen in the cooler weather. Now that I have just made it, I had a taste after it cooled down and it is delicious already so should be even better after it has matured for a few weeks in the jars. This recipe does make a lot though! I have 11 jars! I had to watch it closely as it started to catch in the pan. It also didn't need as long to simmer down as in the recipe (45 mins) as I used cherry tomatoes.
12th May, 2016
Do you peel tomatoes.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?