Green Tomato Chutney

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 5lb/2.5 kg green tomatoes
  • 1lb/450g onions
  • ½ oz/450g pepper
  • 1 oz/15g salt
  • 1lb/450g soft brown sugar
  • 1 pint/500 ml vinegar
  • 8 oz/225g seedless raisins
  • 8 oz/225g sultanas


Slice the tomatoes and chop the onions. Put them into a bowl with the pepper and salt. Mix well and leave to stand overnight. Put the sugar and vinegar into a pan and bring to the boil, then add the raisins and sultanas and bring to the boil again. Simmer for 5 minutes. Add the tomatoes and onions and continue simmering for 1 hour until golden brown and thick, stirring occasionally to prevent sticking. Put into hot jars, cover and seal.

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