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Green Tomato Chutney (2) Recipe

green tomato chutney (2)

Green Tomato Chutney Recipe submitted by Pam

Preparation Time: 20 min

Cooking Time: 1 hr

Ingredients for Green Tomato Chutney:

  • 500g green tomatoes
  • 500g  red onion
  • 250g sultanas
  • 250g brown sugar
  • 2 tbsp salt
  • 1 tsp cayenne pepper
  • 1 tsp ground green cardamom
  • 500ml malt vinegar

Method for Green Tomato Chutney:

  1. Chop everything up, no need for a perfection, and put it in a good heavy based pan .
  2. Bring it to the boil and then turn down the heat, simmer for about an hour until reduced to a thick pulp.
  3. Spoon into sterilised jars.

Enjoy either after standing for a while to let flavours develop or, if you are a little glutton like myself, grab the cheese and crackers and go watch TV .

Makes about 3 jars of chutney.

Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.

General Chutney Making Information

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Posted in All Recipes, Chutneys, Onions, Tomatoes, Val's Preserves, Vegetable Recipes, Vegetarian Recipes
205 comments on “Green Tomato Chutney (2) Recipe
  1. Patricia Harrison says:

    This is the first time I have ever made any sort of chutney. I have just picked a whole load of green tomatoes. Decided to look for a recipe that is similar in taste to one I used to have in a steak house in Zambia. This one is very good. Not quite the same.
    I also added 2 green peppers, 1 TBl spoon mustard seed,and cider vinegar as that is all I have. I also used brown onions for the same reason. Thank you for this recipe. I will make it again.

  2. sjwc says:

    Far far too salty my taste. After experimenting I used 600g tomatoes, 100g sultanas, 300ml vinegar, one cooking apple, 400g sugar, 1flat teaspoon of salt, and add spices to taste depending what I have in my cupboard!….paprika, chilli powder, ginger etc……I guess this recipe is very variable depending upon personal taste. It made 3 small Kilner jars full.

  3. nigel barks says:

    If you only have metal jar lids for the the chutneys why not loosely cover the jar top, containing the chutney, with a double layer of loose fitting cling film so that when you apply the lid there is a plastic layer separating the lid from the acidic chutney. Ensuring that you eat/start that jar first.

  4. Diddy says:

    Help………….I have followed this recipe to the letter. After over an hour of simmering it is still too runny (more like a soup) I now find it is sticking to the bottom of the pan and burning! I don’t want to have to stand and stir for another hour or more. I will be gutted to waste all the ingredients that have gone into this. Any suggestions please

  5. Anne says:

    Made this last week, used dates instead of sultanas and mixed spice. First time making chutney and it turned out brilliant. So happy with it. Thanks for sharing your recipe.

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