Green Tomato Chutney

Not sure what to do with all those unripened tomatoes well no worries because here is a lovely recipe that will use them up!


  •  1.8kg/4lb Green tomatoes roughly chopped
  •  450g/1lb cooking apples, peeled, cored & chopped
  •  450g/1lb onions, chopped
  •  2 large garlic cloves, crushed
  •  15ml/1 tbsp salt
  • 45ml/3 tbsp pickling spice
  • 600ml/1 pint cider vinegar
  •  450g/1lb white sugar

Place all the tomatoes, apples, onions and garlic into a large saucepan or preserving pan and add the salt.

Tie the pickling spice into a piece of muslin and add to the pan.

Add the cider vinegar to the ingredients and bring to the boil, once boiling reduce the heat and add the sugar stirring frequently until the sugar is dissolved simmer for approx 2 hours until the mixture is thick.

Here is a tip that I use from Delia Smith to know when your chutney is ready “When almost all the vinegar has disappeared and the chutney has thickened to a soft consistency, do the channel test – if it is ready, when you draw a channel with a wooden spoon across its surface, it will leave an imprint for a few seconds without filling up with vinegar.”

Once the chutney is ready remove the muslin bag of spices and spoon the hot chutney into warm sterilised jars, cover immediately and store in a cool place.

Allow the chutney to mature 1 month before using.

To sterilise jars wash the jars and lids in hot soapy water, rise and dry with a clean tea towel then place on a baking tray  then pop in a warm oven approx 180° for about 5 minutes then take out and pot the hot chutney into the hot jars.

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