Green Tomato Chutney

Preparation info

  • Makes about

    3.5 kg

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Lack of sunshine during summer months invariably leaves many green tomatoes on outdoor plants. Some will ripen if brought indoors and placed in a warm dark place, like a drawer or a cupboard. Others can be made into chutney.


  • 1.75 kg/4 lb green tomatoes
  • 450 g/1 lb cooking apples
  • 450 g/1 lb onions
  • 225 g/8 oz sultanas
  • 1 level tablespoon salt
  • 1 level teaspoon mustard seed
  • 1 level teaspoon ground ginger
  • ¼ level teaspoon cayenne pepper
  • 6 dl/1 pint malt vinegar
  • 450 g/1 lb soft brown sugar


    Wipe the tomatoes and cut away any bruised or bad parts, then slice the fruit into a preserving pan. Peel, core and finely chop the apples. Peel and finely chop the onions – because vinegar has a hardening effect on onion, it is advisable to soften the chopped onion by simmering in boiling water for 5 minutes. Drain and add to the pan of ingredients. Chop the sultanas and add too. Add the salt, mustard seed, ginger, cayenne pepper and half the vinegar to the pan. Cover with a lid and cook gently, stirring occasionally, for 1–2 hours or until the ingredients are very soft and pulpy. Dissolve the sugar in the remaining vinegar and add to the cooked mixture.

    Stirring thoroughly, bring the contents up to the boil, then cook gently without a lid until the mixture is thick and no free vinegar remains in the pan. Pour at once into hot jars and fill to within 1 cm (½ in) of the tops. Cover and seal.

    Store chutney for a few months before using, to allow the flavours to develop.