Green tomato chutney recipe 

Green tomato chutney is cheap and easy to make, with a rich tangy sweet and sour flavour. It is extremely versatile and an excellent addition to all sorts of vegetarian dishes.

Makes 6-8 jars


1.2kg green tomatoes cut to 1cm square

1 kg apples (natural weight) peeled, cored and cut to 1cm square

1 kg (7 small- medium onions) cut to 1cm square

40gms (2½cm) ginger, finely chopped

2 medium chillies, finely chopped

4 cloves (½ bulb) garlic finely chopped

1 level dessert spn ground cumin

1 level dessert spoon sea salt

1 dessert spoon ground coriander

½ level tea spn ground cinnamon

½ tea spn mustard seeds

1 level tea spn ground black pepper

5 cloves

4 bay leaves

400ml cider vinegar

400gms brown sugar


Place all ingredients together in a jam/preserving pan and gently bring to boil. Simmer and occasionally stir to ensure all sugar has dissolved and ingredients are incorporated and infused for approximately 1 hour and 15 minutes.

Then mash gently (with a good hand masher) so chutney still retains some natural texture; return to heat and simmer gently for a further 15 minutes.

Remove from heat then fill sterilised kilners or jam jars.