Last Updated on August 28, 2024 by Megan Jones

This Easy Green Tomato chutney recipe is a great way of using up a glut of unripe tomatoes, at the end of the tomato season, making them last all year round. A combination of green tomatoes, apples, onions, dried fruit and spices makes for a very delicious green tomato chutney. Perfect for adding a zing to sandwiches, a hot dog or burger or dolloping onto bread and crackers with cheese, this is one , versatile condiment – best served at room temperature.

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Why you’ll love this Easy Green Tomato chutney recipe:

• Reduces food waste: If you grow your own tomatoes, you know what it’s like to have a mountain of excess tomatoes at the end of summer. Or having to cut them un ripe off your tomato plants before they get blight due to wet summers.
• Uses common ingredients: This easy recipe for 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.
• Easy to scale up or down: This is a very easy recipe to make a double batch of and keep some jars in your pantry for yourself and it makes great Christmas presents, Especially if you make it a few months ahead of Christmas to allow the chutney to mature in the jars, family members could then eat your chutney on boxing day!

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. You can use golden raisins here if you prefer!
• Sugar: this can be swapped for light brown sugar, which will lead to an even more ‘caramelly’ chutney
• Fresh Ginger: for a fresh fiery kick.
• Fresh Red Chilli: remove the seeds and membrane to reduce the heat. Can also be swapped for Green chilies to continue the green theme! If you have no fresh Chillies to hand, swap for 1-2 tsp of red chili flakes. Feel free to omit if you do not like chilli.
• Garlic cloves: to create lovely base flavours.
• Yellow Mustard Seeds: for little pops of flavour throughout the chutney.
• Salt: to remove any excess water from the onion and tomatoes







Green tomato chutney – Step by Step instructions:

• With a sharp knife, cut 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 and to prevent the sugar burning at the bottom of the pan.
• 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 medium heat to 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 glass jars (see tips, below) ensuring there are no large air bubbles in the jars and cover with lids & seal.

















Chutney Recipe Tips & Tricks

• Kilner 250 ml preserve jars are perfect for storing jars of green tomato chutney in small batch 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 water bath 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 for Easy Green Tomato chutney:

• 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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Easy Green Tomato chutney recipe
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• Author: Megan Jones
• Total Time: 1 hour 25 minutes
• Yield: 1.2kg 1x
• Diet: Vegan
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Description
This chutney recipe is a great way of using up a glut of green garden tomatoes, making them last all year round.
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Ingredients
Units MUS Scale 1x2x3x
• 900g green tomatoes
• 500g cooking apples
• 500ml Red Wine Vinegar *
• 250g sugar
• 100g raisins
• 2 medium white onions
• 35g fresh ginger
• 35g garlic
• 1 medium red chilli
• 2tsp mustard seeds. (yellow)
• 2 tsp flaky salt
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Instructions
1. 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.
2. Measure out the vinegar, sugar & mustard seeds.
3. Roughly chop the raisins, set to one side.
4. Peel and mince the garlic & ginger – add to a small bowl for use later.
5. De-seed and remove the membrane from the red chilli, then finely dice, add to the bowl with the garlic and ginger.
6. Add the vinegar and sugar to a large pan and bring to the boil, stirring to dissolve the sugar. Once sugar has dissolved, reduce heat to a simmer.
7. Peel, core and dice the cooking apples. 
8. Add the sultanas, mustard seeds and apples to the vinegar mixture. 
9. Add the garlic, ginger and chilli to the apple mixture and simmer for 10 mins
10. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.
11. 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.)
12. Transfer to warm sterilised jars (see tips, below) and cover with lids & seal.
Equipment

Kilner 250ml preserve jars
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Notes
* This can be subbed for Malt or white wine vinegar – but it will affect the end taste – you may need to increase the sugar as it may be a bit sharper tasting.
• 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 120°C/100°C fan/gas ½. 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. 
• Prep Time: 25
• Cook Time: 60
• Category: Jams & Preserves
• Method: pan
• Cuisine: British