Green tomato chutney
- Published: 22 Oct 19
- Updated: 1 Aug 25
This classic green tomato chutney recipes by preserving expert Elspeth Biltoft of Rosebud Preserves is ideal for using up unripe toms – and tastes delicious served with cheese, bread and cold meats.
“When I was a girl growing up in North Yorkshire, my father had an allotment and we’d make use of what he’d
grown,” says Elspeth. “In the autumn, that meant finding a use for the tomatoes that hadn’t ripened. This recipe is adapted from one my mother used, and it brings back fond memories. It’s a classic combination – green tomatoes, apples, onions, vine fruit and spices. It makes for a very English chutney and it’s one of my favourites.”
If you’re looking for a festive chutney, try our cranberry, orange and ginger Christmas chutney recipe.
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Makes about 1.2kg -
Hands-on time 30 min, simmering time about 1 hour, plus 1 month maturing
Nutrition
- Calories
- 24kcals
- Fat
- 0.1g (0g saturated)
- Protein
- 0.3g
- Carbohydrates
- 5.1g (4.9g sugars)
- Fibre
- 0.4g
- Salt
- 0.1g
delicious. tips
Don’t cut the ingredients too small or the chutney will end up as an unattractive mush.
Larger chunks make a more attractive chutney.Parboil the onions until tender before use to prevent any raw or overly sharp flavour.
Don’t rush dissolving the sugar: it’s vital to the consistency as it helps prevent crystallisation.
Don’t overdo the vinegar and spices. The amount of vinegar you need will depend on the quality of the products you use and how they absorb it during the cooking process. I add vinegar and/or spices, taste, then add more if needed.
Don’t overcook the chutney. It’s a fine balance, but an overcooked, dark chutney is not tasty.
Use proper, sealable lids. The combination of sterilised, still-warm jars and hot chutney, when sealed, creates a vacuum that keeps the chutney safe from bacteria as it rests and matures.
Don’t presume that if you scale up the recipe, you need to scale up the spices. Start with the original amount of spices, taste, add a little extra, taste and add more until you’re happy with the flavour.
Watch our video on how to sterilise jars:
<span data-mce-type=”bookmark” style=”display: inline-block; width: 0px; overflow: hidden; line-height: 0;” class=”mce_SELRES_start”></span> The chutney needs one month to mature in the jar but will keep well for up to 4 months in a cool, dark place.