This chutney recipe is a great way of using up a glut of green garden tomatoes, making them last all year round. A combination of green tomatoes, apples, onions, dried fruit and spices makes for a very English chutney. Perfect for adding a zing to sandwiches or dolloping onto bread and crackers with cheese.

this recipe

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Why you’ll love this recipe:

• Reduces food waste: If you grow your own tomatoes, you know what it’s like to have a mountain of green fruit at the end of summer. Or having to harvest them un ripe before they get blight due to our wet UK summers.
• Uses common ingredients: This chutney comes together with simple cupboard ingredients along with a few fresh, many of the pantry ingredients you will probably have in your cupboard already.

Ingredients you will need:

• Green tomatoes: roughly chopped so all pieces are approximately the same size
• Cooking apples: peeled, cored and chopped to the same size as the tomatoes.
• Red Wine Vinegar.
• White onions: diced to the same size as apples and tomatoes to make the chutney uniform in size.
• Raisins: roughly chopped to ensure even distribution in the chutney mix.
• Sugar: this can be swapped for brown sugar, which will lead to an even more ‘caramelly’ chutney
• Fresh Ginger: for a fresh fiery kick.
• Fresh Chilli: remove the seeds and membrane to reduce the heat. or omit if you do not like chilli.
• Garlic: to create lovely base flavours.
• Mustard Seeds: for little pops of flavour throughout the chutney.
• Salt: to remove any excess water from the onion and tomatoes

Step by Step instructions

• Chop the tomatoes, onions into similar size chunks add to a mixing bowl and sprinkle over the salt and mix, leave in a bowl or colander to draw out the excess moisture whilst you prepare the rest of the ingredients.
• Roughly chop the raisins, set to one side.
• Measure out the vinegar, sugar & mustard seeds.
• Peel and mince the garlic & ginger – add to a small bowl for use later.
• De-seed and remove the membrane from the red chilli, then finely dice, add to the bowl with the garlic and ginger.
• Add the vinegar and sugar to a large pan and bring to the boil, stirring to dissolve the sugar.
• Peel, core and dice the cooking apples.
• Add the sultanas, mustard seeds and apples to the vinegar mixture and simmer for 10 mins.
• Add the garlic, ginger and chilli to the apple mixture.
• Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.
• Reduce mixture to a simmer, cook for about 1 hr, stirring occasionally until the mixture is thick and pulpy. After about 1 hour, all of the vinegar should be absorbed by the ingredients and the chutney should have become a thick, soft, semi-syrupy consistency, it should be thick enough to leave a clear trail across the bottom on the pan when a wooden spoon is drawn across it. (The chutney will continue to thicken as it cools.)
• Transfer to warm sterilised jars (see tips, below) and cover with lids & seal.

Recipe Tips & Tricks

• Kilner 250ml preserve jars are perfect for storing the chutney in smaller portions to prevent food waste.
• To sterilise your jars: heat the oven to 100°C / 212°F / Gas ¼. Wash the jars and lids in hot soapy water, rinse clean and put the jars to dry in the warmed oven. Turn off the oven and leave the jars in until ready to decant your chutney. Put the lids (and any rubber seals) in a pan of boiling water for 2 minutes.
• You can use old jam jars for chutney as long as the inside of the lids are plastic coated, otherwise the vinegar will corrode the metal.

Storage tips

• The chutney needs one month to mature in the jar but will keep well for up to 4 months in a cool, dark place once sealed.

Perfect sized jars for preserves and chutneys

Kilner 250ml preserve jars

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