Green Tomato Chutney recipe

This is a great way to use up all of those green or almost ripe tomatoes which always seem to appear towards the end of the year. It’s a lovely recipe which will improve with age. To avoid the vinegar in this recipe corroding the lids I always use Kilner Jars or Honey Jars with plastic lids, but really, as long as the lid is coated in a plastic barrier that has not be damaged it should not be a problem.


2 to 2½ kg (about 5lb) green tomatoes, sliced into ¼ or ⅛ segments

500g (2 or 3 medium) onions finely sliced

1 flat tablespoon of salt, or to taste

500g (1lb) sultanas chopped

500g (3 or 4 medium) cooking apples chopped

500g light Muscovado or light brown sugar

1 to 1.5 litres spiced pickling vinegar or white malt vinegar to taste

Some recipes suggest slicing the tomatoes, finely chopping the onions, layering both in a large bowl with the salt and leaving the mix to stand overnight, but I don’t bother with that. Using a large, sharp knife, I segment the tomatoes into quarters or eighths (Fig 1) taking off the top part where the stalk has been; chop the sultanas, then peel, core and chop the apples.

Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the tomatoes and onions along with the apples and sultanas (Fig 2) and boil for 10 minutes.

Turn down the heat and simmer for about 1 hour, stirring occasionally until the mixture is thick and pulpy (Fig3).

Transfer to warmed sterilized jars, and cover with the lids (Fig 4).

If the jars are sterile and the seal on the lid is good, this Chutney will stand in a dark larder for a year or so, however, after two to three months it’s well worth eating. I sometimes add some chopped Chili or Chili flakes just to spice the mix up a little.

Figure 1 Figure 2 Figure 3 Figure 4