“Shooting Party” Green Tomato Chutney



Preparation info

  • Makes

    3.6 kg

    • Difficulty


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

If you have loads of green tomatoes in the garden with no hope of them ever ripening then this vintage “Farmer’s Weekly” reader’s recipe for Shooting Party Chutney is for you. It’s a sweet chutney with a bit of a kick, this is wonderful when served with salads, curries, cheese boards and charcuterie platters. Adapted from a reader’s recipe that appeared in an edition of Farmers Weekly in 1934 sent in by Mrs L Dallyn of Petworth in Sussex, England.


  • 1.2 litres malt vinegar
  • ½ teaspoon English mustard powder
  • 675 g Demerara sugar
  • 1 teaspoon cayenne pepper
  • 225 g sliced apples, cored but not peeled
  • 1 teaspoon sea salt flakes
  • 2.25 kg green tomatoes, chopped finely or even grated for a smoother chutney
  • 225 g sliced onions, peeled
  • ½ teaspoon ground ginger
  • 5 cm ginger root, finely diced or grated
  • 225 g sultanas or raisins


    1. Place all the ingredients into a large preserving pan, and bring to the boil slowly, stirring all the time.
    2. Once a rolling boil has been reached, turn the heat right down and simmer uncovered for 2 hours or until there is no liquid left when you drag a wooden spoon over the base of the pan. Do NOT overcook though, the consistency needs to be wet and not too dry.
    3. Allow to cool in the pan, stir before pouring or spooning the chutney into cold sterilised jars*. Seal with screw lids or with rubber seals for Kilner jars and leave to mature for 2 to 3 months before using.