Sweet-and-sour green tomato chutney

Preparation info
  • Makes

    1.5 litres

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This is a terrific fruity and spicy accompaniment to a sharp cheddar or roasted, grilled or cold meats and shows off the versatility of the tomato.


  • 2 kg green tomatoes, chopped
  • 3 Granny Smith apples, peeled and chopped
  • 500 g


Put tomato, apple, onion, garlic and salt into a large non-reactive pot and add pickling spices in a muslin bag. Pour in 400 ml of the vinegar and bring to a simmer, then cook gently for 45 minutes until thickened, stirring regularly. Dissolve sugar in remaining vinegar and add to pot. Simmer for 1 hour until thick. Remove bag of spices, then ladle chutney into hot jars and seal. Store for a fe