Green Tomato Chutney

As the weather cools and the tomato plants start to die off, some tomatoes never get a chance to ripen on the vine. I'm always secretly pleased when this happens because I love all kinds of tomato preserves, especially green tomato chutney.

I really do...

If you find yourself with many green tomatoes, and you don't love green tomato chutney, you can just leave the green tomatoes in a bowl to eventually ripen. 

But really, who wouldn't choose the chutney?


2 kg green tomatoes

750 g onions

500 g apples

600 ml apple cider vinegar

2 green chillies

6 large garlic cloves

30 g fresh ginger

250 g raisins

500 g sugar

2 teaspoons salt

Chop the tomatoes, onions and apples, place in a saucepan with the vinegar and simmer for 30 minutes, until the fruit and vegetables soften. 

Chop the chillies and garlic and grate the ginger, add to the pan with the raisin, sugar and salt. Simmer for about 45 minutes, until the chutney thickens.

Meanhwile, wash and sterilise 6 medium/large jars. When the chutney is ready, bottle and seal immediately.

The chutney is ready to eat immediately, but will taste better after a week. It will keep for up to 12 months in a cool, dark pantry.