Hot Green Tomato Chutney

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a beautiful chutney and an excellent way of using up green tomatoes. The recipe includes many whole garlic cloves, but don’t worry - they become soft and subtle after cooking. This is a fairly hot and sharp chutney - a perfect foil for mature Cheddar. It can be eaten after five months and is perfect for bleftening those February blues.


  • 1 kg/ lb green tomatoes, coarsely chopped
  • 20-25 large garlic cloves, peeled
  • 3 green chillies, chopped
  • 100 g/4 oz root ginger, peeled and thinly sliced
  • 1 tablespoon brown sugar
  • 1 teaspoon sea salt
  • 600 ml/1 pint/ cups apple cider vinegar


    Place all the ingredients in a preserving pan with half the vinegar. Bring to the boil and simmer, stirring often, for about 20 minutes. Then add the rest of the vinegar, bring to the boil again and simmer until the chutney thickens a little. Leave to cool and then bottle.