Pic of Green tomato & jalapeño chutney

Green tomato & jalapeño chutney

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Sauces, conserves & preserves


Green tomato & jalapeño chutney

Serves 10 2h 45 min
This chutney is a great way of using up green tomatoes that haven’t ripened by the end of summer. This recipe puts a slight Mexican twist on a classic green tomato and apple chutney, but as long as you get the ratio of fruit to sugar and vinegar right, you can play around with the flavours. If stored correctly in sterilised jars, your chutney will keep for ages. The flavour is best when allowed to mature for at least 6 weeks before eating, so consider making in autumn to enjoy at Christmas with a cheeseboard and cold meats, or to giveaway as edible gifts. This recipe makes about 8 jars; if you don’t want to make as much, halve the quantities.

Cook's notes

If you're not using new jars, to help prevent 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: wash and leave jars to air dry. Place cold jars on a baking tray in a cold oven. Heat to 150C/Gas 2 for 15 minutes. Sterilise lids by boiling for 10 minutes then leaving to dry thoroughly before using, or once you've potted your chutney, pop on clean, dry lids and invert the jars for 10 mins to let the hot chutney sterilise them, before turning right-way up. Always pot hot chutney into hot jars.


  • olive oil, for frying
  • 500g red onion, peeled & diced
  • handful green jalapeños, finely sliced
  • 1 bulb garlic, cloves peeled & finely chopped
  • 2 red peppers, stalks & seeds removed, then diced
  • 1kg apples, peeled, cored & chopped
  • 1.5kg green cherry tomatoes, halved
  • 1 tbsp smoked paprika
  • 15g fresh oregano leaves
  • 450g golden caster sugar
  • 800ml cider vinegar
Image of Green tomato & jalapeño chutney


Prep time: 15 min
Cooking time: 2h 30 min
  • Step 1

    In a large heavy-bottomed saucepan, heat a generous glug of olive oil. Slowly soften the chopped red onion, jalapeños, garlic and peppers. After about 15 minutes, add the apple and green cherry tomatoes (if using larger varieties of tomatoes, cut into small pieces).
  • Step 2

    Add the paprika and oregano and mix, then add the sugar and vinegar and mix thoroughly. Simmer on a low heat until it’s reduced enough so that you can see the bottom of the pan when you push a spoon along the bottom. It should take about 1.5-2 hours. Stir regularly and make sure it’s not catching or burning on the bottom.
  • Step 3

    Allow to cool slightly as it will be extremely hot. Spoon into sterilized jars (see cook’s notes), seal and store in a cool place. For best results, allow to mature for at least 6 weeks before enjoying.

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