Green tomato chutney

Green tomato chutney

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(2 ratings)

Prep: 30 mins Cook: 2 hrs

Easy

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
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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Tomato

    Tomato

    toe-mart-oh

    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

    Date

    da-ate

    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)

Method

  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.

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Comments, questions and tips

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dianasparkler
13th Oct, 2015
3.8
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!)
JuicyJu
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.
suzlovescake
13th Sep, 2015
5.05
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.
valeriebott
12th May, 2016
Do you peel tomatoes.
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