Green tomato chutney

There’s a bowl of green tomatoes sitting in my kitchen. If I was silly, I could leave them to ripen, but I’m not. Instead, I’m going to make the most delicious, the tangiest green tomato chutney you could ever dream of.

Here’s the quick-and-easy recipe, which you can vary depending on how many green tomatoes you find yourself with (blight, anyone?), or how much of the other ingredients you have available.


2kg  green tomatoes, each sliced or chopped in half if they are small
4 red onions
4 apples (cookers are best, but use any earlies which might otherwise go to waste)
450g muscovado sugar
2 teaspoons ginger
2 teaspoons cinnamon
1 tablespoon dried, crushed chillis
400ml cheap malt vinegar
2 tablespoons balsamic vinegar
2 tablespoons sultanas

A knob of butter


1. Slice the onions thinly, and cube the apples. Chop up the tomatoes into chunks.

2. Melt the butter in the pan and fry the onions with the sugar until they are soft, brown and caramelised.

3. Add the tomatoes, apples, sultanas ginger, cinnamon and chillis and stir well. Cook over a medium heat for five minutes.

4. Pour in the malt vinegar and leave to simmer for half an hour, stirring occasionally. Once the mixture starts to thicken, add the balsamic vinegar, and stir until the chutney is thick and moves slowly around the pan.

5. To preserve, pour into sterilised jars, and seal.

And that’s your quick-and-easy green tomato chutney. Last year I spent the best part of a week eating this in Paris with fresh baguettes and delicious brie, but this preserve tastes so great that you can serve it on its own as well on squares of flatbread, as above. Who knew a glut of green tomatoes could be such good news?

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5 Responses

  1. nic @ nipitinthebud

    I adore green tomato chutney and will no doubt be trying this shortly since the sunshine has parted these shores! Great to have a quick and easy recipe and I like the sound of a little fried yumminess and less vinegar.

    • isabel

      glad you like it – let me know what you think of the finished product. I only made a small batch at the weekend, and we’re nearly out!

    • isabel

      Hi Sarah, You can start eating it straight away and it tastes amazing. But if you leave it in a sealed sterilised jar for a month or, it will mature and taste gorgeous as well. Either way, you’ll have an amazing time eating it!


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