Another way of using up some of those green tomatoes you are always left with!
Ingredients for Green Tomato Chutney:
- 5 lb (2.25 kg) green tomatoes
- 1 lb (500 g) onions
- 1 oz (25 g) salt
- 8 oz (250 g) seedless raisins
- 8 oz (250 g) sultanas
- 1 tablespoon whole black peppercorns
- 1 oz (25 g) root ginger
- 12 cloves
- 4 red chillies
- 1 lb (500 g) demerara sugar
- 1 pint (600 ml) malt vinegar
Method for Green Tomato Chutney:
- Wash and finely chop the tomatoes. Peel and finely chop the onions.
- Place the two together in a bowl, sprinkle with the salt and leave for at least an hour.
- Transfer into a pan with the raisins and sultanas. Bruise the ginger and chillies and put with the other spices into a piece of muslin, tie firmly and add to the pan with the vinegar.
- Bring to the boil and then switch down to a simmer, add the sugar stirring frequently until dissolved.
- Continue stirring occasionally and press onto the muslin bag until thickened.
- Remove the muslin bag.
- Pour into hot sterilized jars and seal.
Makes about 6 lb (3 kg) of chutney.
This chutney, kept in properly sterilized and sealed jars, should keep for 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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Hi,I’ve got green tomatoes in the freezer until I found a use for them ! How would I use them in your recipe for green tomato chutney
thanks
The problem is that you’ll find it hard to finely chop them when they’ve been frozen as they’ll go mushy once defrosted. You could try putting them through a blender instead. It’s not something that I’ve tried but I can’t see why it wouldn’t work.
added apples to it, and cider viniger with extra chillies. gorgeous.
I have frozen green tomatoes after chopping them. I have used them before for chutney and they are fine.
This green tomato chutney recipe is fab! I’ve used it for a few years now and is a great way of using up green tomatoes at end of season!