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 Val's Preserves, Vegetable Recipes, Vegetarian Recipes, Chutneys, All Recipes, Onions, Tomatoes
209 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.

  6. Pat Barlow says:

    Just finished making this chutney and its Delicious, cant wait till it goes cold!! but will only eat little jar, save the rest until it matures a bit. Thank you for the recipe. Just a shame all my green tomatoes are gone till next year.

  7. Annie says:

    This is such a good recipe, that I have been making it for years, and always receive compliments on the finished product, and requests for the recipe. I don’t use quite as much salt, since I’m very conscious about its bad effect on one’s blood pressure, and it still turns out fine. It’s also still good with reduced cayenne for people who don’t like food too hot. Thanks very much.

  8. Dawn says:

    Why malt vinegar, is it soft light or dark brown sugar please

  9. Jay Williams says:

    I’ve used this recipe each time I have a glut of green tomatoes, tweaking according to what I have.
    I reduce the salt to 1.5tsp and, as I don’t like things too sweet, I reduce the sugar to 200g max – sometimes less. I occasionally replace half the sultanas with diced bramley apple, if I’ve got plenty of them about.

    I use whatever vinegar I have in the cupboard (this time 2/3 white wine, 1/3 cider). I love a hot kick so a teaspoon of cayenne pepper is perfect for me.

    Thanks to Pam for a recipe I’ve been coming back to for over 12 years!

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