Green tomato chutney

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A great way to make use of unrecipe end of season tomatoes. Thanks to Mrs Beeton for the original recipe!

Cook time: 6H Prep time: 30M Total time: 7H
Yield: 4
Nutrition: 580 calories


  • 450g cooking apples, peeled, cored and chopped
  • 450g onions, chopped
  • 2kg green tomatoes, roughly chopped
  • 450g sultanas
  • 15g salt (or less)
  • ¼ tsp cayenne pepper
  • 1 tbsp mustard seeds
  • 1cm fresh root ginger, bruised
  • 750ml malt vinegar
  • 450g Demerara sugar


  1. Put apple, tomatoes, onion and sultanas in a large saucepan and stir in salt and cayenne.
  2. Tie the mustard seeds and root ginger in a muslin bag, add to the pan with 500ml of the vinegar and simmer for 20 minutes.
  3. Meanwhile in a second pan mix the remaining vinegar and sugar, stirring constantly over gentle heat until the sugar has dissolved.
  4. Add to the tomato mixture and simmer steadily (DO NOT boil or it will burn on the bottom!!) until the chutney reaches the desired consistency. This will take several hours.
  5. Remove the spice bag, pour the chutney into warm clean jars and cover with vinegar-proof lids.
  6. When cool wipe the jars, label and store in a cool dry place.