Homemade Green Tomato Chutney


yield 3 kg
1 lb (450 g) cooking (tart) apples
450 g onions
2 kg green tomatoes
1 tbsp mustard
seed 1 X 1 cm piece ginger root (optional)
450 g sultanas (golden raisins)
15g salt
1/2 tsp Cayenne pepper
700 ml malt vinegar
2 cups (450 g) Demerara (raw) sugar


1. Peel, core, and chop the apples.

2. Skin and chop the onions.

3. Cut up the tomatoes roughly.

4. Tie the mustard seed and ginger root, if used, in a piece of muslin or thin cotton.

5. Put these ingredients with the sultanas, salt, and Cayenne pepper into a large pan, and add just enough vinegar to cover.

6. Bring to simmering point and simmer for 20 minutes.

7. Meanwhile, dissolve the sugar by warming it in the remaining vinegar.

8. Add the mixture to the pan, and boil steadily until the chutney is a good consistency.

Pot and cover, a circle of clean greaseproof paper, cut to fit the surface of the chutney and covered with 2 cm of melted paraffin wax. A jam cover should be tied over to keep the wax clean.

To sterilise bottles see Sterilising Bottles.

What did you think?

88 people have helped to review this recipe. Thankyou!

Green Tomato Chutney Recipe
posted by Claire @ 02:12PM, 11/02/08
Never ever made chutney before, tried this recipe and is fantastic. I made sure that mine has good chunks in it. Tried it after a week and was a little bitter but after a month was really nice with a little sweetness. My advice - have some on a nice piece of warm french bread.
posted by John @ 05:39AM, 9/20/10
What the bloody hell is paraffin wax or a jam cover. Don't think I'll bother.
posted by Alexander @ 04:43PM, 11/12/10
John, if you do not know what a 'jam cover' is, you are probably better not to bother.
I've tried the recipe and my chutney is very pleasing to all who sampled it.
Thank you.
Malt vinegar
posted by Trying @ 11:15PM, 3/24/11
Hi, have a question... does it have to be malt vinegar? will any vinegar do?? (am very 'green' at all this )
Cheers :-)
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