Easy Green Tomato Chutney Recipe

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Green Tomato Chutney, a delicious way to use up those green tomatoes left at the end of the tomato season. Made with green tomatoes, mixed dried fruit, apples and onions, this chutney is incredibly flavourful, with a lovely touch of warming spices, and a great balance of sweet and tangy ingredients. Serve it alongside cheese, crackers or cold meats, and you are in for a treat.

Course: spread

Cuisine: British

Diet: Vegan, Vegetarian

Servings: jars

Calories: 503kcal

Author: Daniela Apostol

Ingredients

1.5 kg green tomatoes (3.3 lb)
4 large onions (400 g, 13 oz)
4 apples (400 g, 13 oz)
150 g mixed dried fruit (5 oz)
450 ml distilled mal vinegar with 5% acidity (15.2 floz)
1 teaspoon salt
300 g light brown sugar (10 oz)
1 teaspoon mixed spice
1 ½ teaspoon ground ginger

Instructions

Chop the green tomatoes into small pieces and add them to a large pot.
Peel and chop the onions and apples in similar-sized pieces, and add them to the pot together with the rest of the ingredients.
Mix well with a wooden spoon.
Cook the mixture over a medium heat until it's thick and glossy, with no liquid pooling around; mien took 2 hours to cook.
Wash 5 small jars with soapy water, and dry well.
Transfer the jars and lids onto a tray, and place them into the oven at 140 degrees Celsius (240 Fahrenheit) for 10 minutes.
Carefully pour the hot chutney into the warm jars, and seal really well.
For canning, place a rack or a kitchen towel at the bottom of a large pot, and place the jars in, making sure the jars do not touch each other.
Fill the pot with hot water, and bring it to a boil, then leave to boil for 10 minutes.
Remove the pot from the heat, and carefully remove the jars, then allow them to cool down completely before storing in a dry, dark cupboard.

Video

Notes

The chutney needs time to soften and reduce the liquid properly, and the cooking time is only approximately. Mine took 2 hours, but it all depends on the type of tomatoes uses, some have a higher water content than others, so the chutney can cook quicker or slower.
Stir regularly to prevent the chutney from sticking to the bottom of the pan, if necessary, lower the temperature, even if that increases the cooking time.
The vinegar might seem overpowering as it's cooking, but once the chutney cools down and the flavours have time to meld, the chutney will taste absolutely delicious. The flavours do mature later on, provided that the chutney has been stored correctly.
For long-term storage, it is very important to sterilise the jars well and can them properly. Avoid metal lids, plastic coated lids are much better, as metal can react with the acidity of the chutney.

Nutrition