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:
- Chop everything up, no need for a perfection, and put it in a good heavy based pan .
- Bring it to the boil and then turn down the heat, simmer for about an hour until reduced to a thick pulp.
- 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
Chutneys - How to Make Chutney
Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world.
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Made this last week, trebled the portions and used fresh chillis instead of cayenne pepper. Took a long long while to reduce to a pulp, but by god the results were worth it. Delish.
oh yeah, I used less salt.
Just made this green tomato chutney. Great. Added a slug of brandy which which made a great chutney fantastic. Thanks for the recipe. Must admit that it took a lot longer than the hour to reduce but it was well worth it. Salt content OK for me.
I’ve just made green tomato chutney for the second time, my family cant get enough, thank.
What a lovely chutney and so easy to make – I’ll be making a second lot this weekend and probably next week as I expect to get the last of the tomatoes then. We have done well for weather here in the East of England this year, it’s usually quite mild and sunny but this year my tomatoes have been superb and still they keep coming!
I tried this recipe today (6th October), at my friend’s house while she tried a different green tomato chutney recipe. I doubled up the quantities stated and it took over three hours to get to the right consistency.This is the length of time I would expect – my friend’s took a few minutes less. We did try a bit of the finished chutney from the above recipe and it tasted good. It is also a lovely colour – better than my friend’s, although we didn’t taste that one. Also I thought it sounded too much salt. I put two teaspoons in, for the double quantity.
Hi Just made first Green Tomato Chutney smells great but left out cayenne pepper and cardamom do think it will make a big difference, should I leave for a week before tasting!
Just making my green tomato chutney, I put less salt and vinegar in. I have been simmering it for over an hour and it is starting to thicken, it’s the first time I have made it and I will be doing it again, just had a taste it’s good.
With 16 lbs of green tomatoes, needed a “quick fix” recipe. This is BRILLIANT! Don’t like salt, so hardly added any, and couldn’t find ground cardamon, so picked out the seeds from the pods. Will have fun experimenting with this one.
Can anyone tell me how many jars this fills? I have 2.5kg of green toms, but want to know I have enough jars before deciding how much chutney to make!
Hi – What a surprise. This was the nicest chutney I have EVER tasted. I couldnt’ find the ground cardamom so ground my own with a blender – brilliant. My son doesn’t like chutney but he cannot get enough of this one. Looks like I am going to be busy doesn’t it. Whoever put the recipe on – many thanks. Made 6 jars three weeks ago and just opened the last one. Think my friends are going to get the odd jar in the christmas stocking.
planted toms too late, so have just harvested (Oct 11 2010) loads of green tomatos, about the size of cherry toms, will these be ok to make into chutney. some of them seem to have darker shades of green.
This recipe is GREAT, wonderful flavour with a real kick! Not bad for first time……thanks.
Made my first batch last night using green cocktail tomatoes. Worked a treat but needed a lot longer to reduce. Making second batch today and replacing chilli with sweet paprika for friends who don’t like the heat! I’ve used the suggested amount of salt – seems OK, not too salty – But I read that if you boil up a large potato in liquid that is too salty(remove it before jarring up obviously) it will absorb the excess salt. Anyone tried that one?
I think the recipe should read ‘2 teaspoons of salt’
I wish I had seen this website, recipe and the comments before I started making green tomatoe chutney this morning. It’s still simmering (now 6 hours) and not getting thicker. It’s also sticking to the bottom of the pan if I turn the heat up. I can’t stand there all day stirring. I will definitely try this one next time.
Green Tom Chutney.
I think the salt requirement in the recipe is wrong. 2 tablespoons for 500 grams ruined my batch.
Regards,
COLIN MAGUIRE>
I’ve just made this chutney, my first attempt at any chutney and my whole family loves it! I still have some more green toms left so I feel a second batch coming on!
I used my green beef toms roughly chopped and my cheery toms I popped in whole , no chopping and with mine , its given it a lovely robust texture so I have bits of toms still quite whole but burst rather than them disintergrating to make the sauce, if you know what I mean.
Lovely simple recipe, made this at the weekend – my first chutney. Thanks for the comments re salt, I only used one teaspoon. It tasted amazing warm out of the pan but I am now resisting and letting it mature! I also used allspice instead of cardamom and chilli instead of cayenne pepper.
I found the prep time was double and the cooking time treble what it says on the recipe.
This quantity makes 3 medium sized jars.
Brill simple recipe. Made mine 5th Oct, dont think i can leave
much longer, dying to get stuck in. Looking for a basic simple apple chutney now, fed up of pies, still got loads of apples to use. beryl
yes john they will be fine 😉 have fun
allan with you being a male person I think it will need to be upto you, do you like big lumps or small 😉
This recipe was my grandmothers and the salt was always the same , however its all down to individual taste, everyone i know loves it just as it is …
I cant please all the people all the time as my dad would say 😉
I made this last year and will certainly make it again with the glut of green tomatoes we have. Last year we only had Muscavado sugar in the cupboard and decided to use that rather than go and buy ordinary brown sugar. The taste and colour were fantastic, the dark sugar gives it a real dark colour so we are going to buy it this year as we don’t have any in the cupboard. Many thanks for creating a great chutney that is so simple and absolutely delicious.
Thanks for this recipe, Pam. Was very easy to do, though for the chopping, I cut the ingredients, except for the sultanas, I gave a quick nuke in the processor. I also changed the cayenne pepper for chilli peppers from my garden and added a clove of homegrown garlic.
I had to double up on the ingredients, as I picked just over a kilo from my tomato plants when I cleared up
Hello,
Have just attempted the Green tomato chutney recipe with the help of my better half Lol. We are extremely pleased with the end result.Your site is a boon to people who enjoy cooking, baking. Next week it’s the Lemon curd. Will let everyone know how we fared.
Thank you for a wonderful site. Long may it continue.
Teresa/Colin
I’d like to thank you for the recipe on the green chutney. I made it on Sunday put it in jars and stored it in my loft. Dylan from Barrhead Glasgow.
Stonking chutney! I used cider vinegar instead of malt, as I think it’s a bit milder. I also used a handful of cardamom pods rather than ground cardamom, and removed the pods (with a spoon – it’s *hot*) before putting the chutney into jars. An organised person would count the number of pods when they went in, and make sure they counted the same number out when they removed them. I am not an organised person, so there may be a pod or two lurking in jars… I think I used about eight.
Thanks very much for the recipe – now where’s that lump of cold gammon left over from yesterday’s Sunday dinner?
Oh – I also cut the salt down to 2 tsp as 2 tbsp looked excessive.
Re sterilising jar lids, I’ve found that too much hot water can knacker those nice lids from Lakeland, as have a few on the comments board on the Lakeland website. One good suggestion on that comments board, which I intend to try, is to get some Milton (that stuff they use for sterilising babies, or babies’ bottles, or something) and soak the lids in that. Another possibility is to use Campden tablets (used for sterilising home brewing and wine-making equipment), but I think they may leave a sulphurous taint (as they release sulphur dioxide when they work). Milton leaves no aftertaste, it seems.
Just made this recipe, very easy and absolutely delicious. Already eaten my share and may have to open another jar!!
I did add only half the salt and in the last 10 minutes blended the mix a bit as it wasn’t absorbing and found after that it was pretty much done.
I got 4 1/2 small jars out of this recipe and I’m about to make a second batch!
Thanks for the great recipe!
Really delicious. Easy to make and great with cheese.
thank you for your simple recipe great
Hi
Do you have to let the chutney cool before putting it in the jars?
No the opposite, pot whilst hot.
I have never made chutney before and this was so simple to make. The smell when cooking made my mouth water and it tasted divine! Have jarred lots up for family for Christmas.
Best green tomato chutney I’ve tasted in ages. I’ve just made some with chillies in it and it’s great for anyone who like a bit of heat. Thanks
Dylan from Barrhead. I have given 6 of my pensioner friends my homemade chutney and they love it. I won’t be giving them any more as i’m going to leave myself with none. There is nothing better than having some crackers with a variety of cheeses and my tomato chutney. The longer you leave it the better it tastes.
This makes a delicious chutney. I didn’t use the ground cardamom as I didn’t have any and it turned out great. I agree with others who said it gets even better the longer you leave it.
Absolutely delicious, will definitely make this again at the end of the summer.
Have already made a green tomato chutney but as I still have some more green tomatoes wanted a smaller recipe. Will try tomorrow especially after reading the lovely comments. Thanks to this site I learnt a lot.
Hi
Could I use less Vinegar as I have a problem with the acid?
The tomatoes have been slow to ripen in Australia this year, the weather
has not been good.
I miss English chutney or relish.
Thank you.
Used this recipe to make the first chutney I have ever made. Fantastic, can’t wait for this years crop. Live in England so find it difficult to get green tomatoes, now started to make red tomato chutney.
Thanks very much
@Jessica: You do not need to add any salt and if aiming for healthy substitute honey for sugar.
Chutney update: It’s now May 2011 (I wish this board displayed dates as well as times). I hid a couple of jars of this marvellous elixir to see how it kept. It’s kept perfectly after about 8 months and still tastes as good, maybe even better, than it did when just made. This is a gold-standard, copper-bottomed, prize-winning recipe.
It’ll be a problem this year, though – do I let my tomatoes ripen or strip them green from the plants so I can use them for chutney straight away? Thanks again for the recipe, Pam!
Sounds like a good thing ..I live in south australia x from kent 45 years ago .a man of kent.. will try it .. how about kent style pickled eggs?
what a lovely chutney, this is our second lot, we love it, we will be making some more. All we did was drained a bit of the juice off,and every thing was ok. thanks a lot……..
Easiest way to Sterilise Jars, take straight from the dishwasher, lid and all.
Can’t wait to try this recipe but with no salt and less sugar (health issues).
Did try fried green tomatoe slices,to help use up glut, Great, also so simple.
wicked chutney, added chilli to some, people stealing it out of my cupboard!