Green Tomato Chutney (2)

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb green tomatoes
  • 3 large apples
  • 3 large onions
  • 1 pint cider vinegar
  • 1lb sugar
  • ½ teaspoon Cayenne pepper
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon


    Peel the tomatoes, slice and put in a bowl with a sprinkling of salt. Allow to stand overnight. Next day, turn into a strong pan, add peeled, sliced apples and onions, vinegar, sugar, Cayenne and spices. Bring to the boil and simmer for about one hour until the sugar is dissolved and the fruit and vegetables tender. Turn into warmed jars, allow to cool, then cover tightly and store in a cool, dark place.