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


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,