Green Tomato Chutney
A tangy, spiced East Anglian preserve making the most of unripe autumn tomatoes, slow-simmered with onions, sultanas, and warm spices.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 65 kcal
Equipment
- •large heavy-based saucepan
- •wooden spoon
- •sterilised glass jars
- •measuring jug
- •chopping board and sharp knife
Nutrition
Per serving, approximate
- Calories
- 65 kcal
- fat
- 0.2 g
- carbs
- 15 g
- fibre
- 1.2 g
- protein
- 0.8 g
- calories
- 65 kcal
Instructions
- 1
Chop the green tomatoes into small chunks and place them into a large heavy-based saucepan.
- 2
Add the chopped Bramley apple, finely chopped onions, and sultanas to the pan.
- 3
Stir in the grated ginger, mustard seeds, ground allspice, cayenne pepper, and fine sea salt.
- 4
Pour over the apple cider vinegar and stir in the light soft brown sugar.
- 5
Heat the pan gently over a low hob, stirring constantly until the sugar dissolves completely.
- 6
Bring the mixture to a steady boil, then reduce the heat to a low simmer.
- 7
Simmer uncovered for 60 to 75 minutes, stirring occasionally to prevent sticking.
- 8
Cook until the mixture is thick, glossy, and a wooden spoon leaves a clear trail across the pan base.
- 9
Ladle the hot chutney carefully into warm sterilised glass jars, leaving a 1 cm headspace.
- 10
Seal the jars tightly with vinegar-proof lids and leave them to cool completely.
Chef's tips
Mature the chutney in a cool, dark cupboard for at least four weeks before opening so the vinegar mellows into a rich, rounded flavour. Always use a non-reactive stainless steel or enamelled pan when cooking chutneys to prevent unwanted metallic flavours.
Ingredient substitutions
- Bramley apple → Granny Smith cooking apple
- apple cider vinegar → malt vinegar
- sultanas → raisins
Storage
Store unopened jars in a cool, dark cupboard for up to one year; refrigerate after opening and eat within six weeks.
Reheating
Serve at room temperature straight from the jar; do not reheat.
Common mistakes to avoid
- •Boiling too rapidly, which scorches the bottom of the pan and creates bitter flavours.
- •Under-cooking the mixture, which leaves excess watery liquid in the finished jars.
- •Eating the chutney immediately instead of giving the vinegar time to mature and mellow.
Serving suggestions
Cooked Green Tomato Chutney?
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