green tomato chutney

My Easy Green Tomato Chutney is sweet and sour with aromatic spices and a touch of chilli. Delicious on everything from cheese and cold meats to burgers or your favourite sandwich.A perfect solution to make the most of unripe green tomatoes. All deliciously preserved as jars of flavour packed chutney for the winter months.

Easy Green Tomato Chutney

kg green unripe tomatoes

apples

500 g onions diced – about 3 medium onions

sultanas

tsp chilli flakes

g ginger

tsp salt

400 ml cider vinegar

sugar

coriander seeds

mustard seeds

tsp black peppercorns

Cut green tomatoes, onions and apples into dice of roughly the same size so they cook evenly.

Add onion, green tomato, apples and sultanas, along with chilli flakes, sea salt, grated ginger and cider vinegar, to a large preserving pan.

Give the ingredients a good stir before stirring in the sugar.

Make up your spice bag by tying the spices in a large muslin square or use a ready made spice bag.

Add spice bag to the pan and slowly bring ingredients to the boil.

Turn the heat down to low and let the chutney mixture simmer for at least 1½ to 2 hours.

Stir every now and then to prevent chutney sticking to the bottom of the pan.

Check for thickness by drawing a silicone spatula or wooden spoon through the chutney mixture. Your chutney is ready when it parts to reveal the pan base and this remains visible for a few seconds.

Remove spice bag and discard.

Whilst chutney is still hot, ladle into sterilised jars and fill to within 6mm (1/4″” inch) of the top. Use the back of a spoon to pack down your chutney and remove any air pockets.

Seal tightly with a lid.

Hi, very excited to try this recipe with the last of our tomato harvest. First time chutney maker. However, I noticed, and this may be my lack of understanding in making chutney, you don’t state whether or not to peel the apples? Here in the states, sometimes you do and sometimes you don’t peel apples in recipes, which call for apples.  You do state peeling the tomatoes are not needed.  Not sure which way to go here on these apples though.  Thanks! Can’t wait for our batch!

Hi I cooked a batch last week and cooked a batch this afternoon. Last weeks was a lot darker than this afternoon. Any suggestions on why the colour has changed. It's so delicious and easy to make apart from all the chopping, thanks for the great recipe. Tiddles from Kenya.

What a great recipe, and the step-by-step instructions and photos really help, as do the common-sense sterilisation procedures. Mine took about 2.5 hours to reduce. I didn't bother with the muslin, put the spices directly into the mixture, and I used a bit of powdered ginger instead of root ginger. I also chopped in half a home-grown scotch bonnet chilli instead of using chilli flakes, and it's added some lovely heat. Tastes delicious already, so we can't wait to use it at Christmas! Many thanks.

Making for Christmas gifts. Recipe good except took over 4 hours to reduce ready to bottle.

Hello from Googong Australia where I've just managed to collect all our green tomatoes before the heavier frosts. This recipe is perfect! I doubled the recipe and it gave me 12 smaller sized jars. The flavour is wonderful,!

Used this recipe for my first ever attempt at chutney. As well as a glut of unripe toms I had lots of green chillies so I chopped up half a dozen small ones and added for an extra kick. Delicious and should be even better after being in the fridge for a couple of weeks or so. Thanks for such a simple recipe.

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Easy Green Tomato Chutney

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