Green Tomato Chutney


1kg green tomatoes
2 medium size apples
500g soft brown sugar
500ml malt vinegar
2cm of root ginger
3 red chilis (or according to taste)
125g raisins
300g shallots
1 tsp salt


  1. Wash the green tomatoes. If you see any with blossom end rot or bruising, discard them.
  2. Prepare the chilis and set them aside. I used chilis from the garden that I had frozen so I didn’t need to wash them again. I also kept the chilis whole.
  3. Peel the ginger. Give the ginger a light bash with a rolling pin. You want to squash it a bit without breaking it into pieces. Set aside.
  4. Take the green tomatoes, shallots, and apples and chop them roughly.
  5. In a large, deep cooking pot place the chopped items along with the vinegar, sugar, raisins and salt. Mix with a wooden spoon.
  6. Add the chilis and ginger, in a muslin bag if possible as these will be removed later, and stir again. Put the heat on and bring the chutney to the boil. You will need to keep stirring to make sure the sugar dissolves and the bottom of the pot doesn’t catch. When stirring make sure you don’t break the chilis or you will have chili seeds all over the chutney!
  7. Once at a good boiling stage turn the light right down to a simmer. And this is where patience comes in handy. You will need to simmer the chutney for ages, at least an hour, if not more. Also you will need to stir the chutney from time to time.
  8. Whilst waiting for the chutney to simmer is to prepare the chutney jars. Being resourceful you can use old coffee, jam, or pickle jars. Clean the jars and lids in very hot water. Whilst the jars are still wet microwave them for 2 minutes on high or place in a hot oven until they are hot to touch.
  9. Once the chutney has attained a jam like consistency it is done. Take out the chilis and ginger and discard.
  10. Carefully spoon the chutney into the sterilized jars. Make sure the jars are warmed so as not to crack them when the hot chutney goes in! You want to pack the chutney in so there are no air bubbles. Create a seal over the surface of the chutney with a bit of folded cling film. Put the lids on tightly. Leave the jars to cool thoroughly. Once opened keep the chutney in the fridge.
  11. Phew! Get a glass of your favorite tipple and put your feet up.

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