Print Green tomato chutney

This is a great use for tomatoes that stubbornly won't ripen. To stop re-used jars smelling of their previous contents, add a little bicarbonate of soda and hot water, leave for a couple of minutes, then rinse well before using. To sterilise jars: rinse then put in a pan of cold water and bring to the boil, cooking for a further 10 minutes. Alternatively rinse, place upside down in a cold oven and heat at a low temperature (120°C or 140C/Gas 1 for 10 minutes. Be sure to sterilise the lids too.
This recipe should make about 1kg chutney.


  • 750g green tomatoes, washed & chopped
  • 350g shallots or onions, chopped
  • 200g cooking apples, peeled, cored & chopped
  • 300ml malt vinegar
  • 2 red chillies
  • Small piece fresh root ginger, peeled
  • A few yellow mustard seeds (optional)
  • 100g raisins
  • 1 tsp salt
  • 200g brown sugar


  1. Put the tomatoes, shallots or onions and the apples in a large, heavy-based pan with half the vinegar.
  2. Bring to the boil then gently cook for about 30 minutes until tender. Tie the chillies, root ginger and mustard seeds if using in a muslin bag, bruise with a heavy rolling pin or hammer and add to the pan with the raisins.
  3. Cook on a low heat, stirring from time to time until the mixture thickens (about 1 hour).
  4. Add the salt, sugar and the rest of the vinegar, stirring well until the sugar dissolves. Continue cooking until the mixture has thickened.
  5. Remove the muslin spice bag. Pot into sterilised jars while the chutney is still warm. Seal. Leave for 6 weeks to mature.
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