Green tomato chutney

(31 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Tangy tomato pickle to serve with cold meats
Tangy tomato pickle to serve with cold meats
  • Makes: 1 1.75g (3 1/2lb) jar

  • Prep time:

    chopping veg
  • Cooking time:

  • Total time:

  • Costs: Mid-price

Woman's Weekly recipe Make delicious preserves using seasonal produce from your garden or supermarket, like this spicy green tomato chutney to serve with cold meats and salad.


For the green tomato chutney:
  • 1kg (2¼lb) green tomatoes,roughly chopped
  • 2 onions, peeled and chopped
  • 6 cloves garlic, peeled
  • 30g (1oz) fresh ginger, peeled and finely sliced
  • 3 large cooking apples, peeled, pips removed and chopped
  • 250g (8oz) sultanas or raisins
  • 1 level tbs yellow mustard seeds
  • 1 level tbs salt
  • 5cm (2in) piece cinnamon
  • 2 pieces star anise
  • 300ml (½ pint) cider vinegar
  • 150ml (¼ pint) orange juice
  • 500g (1lb) light muscovado sugar
You'll also need:
  • Sterilised jars with vinegar-proof lids

This will keep in a cool, dark place for up to 3 months. Once jars are open, store in the fridge.


  1. Put all of the ingredients, except the muscovado sugar,into a preserving pan or large non-aluminium pan. Place the pan over a medium heat and bring to the boil. Reduce the heat and simmer the mixture for 1-1½ hours, or until the ingredients have softened.
  2. Remove the pan from the heat and add the sugar. Stir until the sugar dissolves. Return the pan to the heat and simmer the mixture gently for about 1 hour, or until the mixture has thickened. The mixture will need stirring occasionally to begin with but, as it thickens, it will need mor regular stirring to make sure that it doesn’t catch and burn the base of the pan.
  3. Spoon the chutney into warm jars, ensuring that there are no air bubbles trapped in the mixture. Leave it to go cold, then cover the jars with vinegar-proof lids.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 31(kcal)
  • Fat 0.0g
  • Saturates 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(31 ratings)

Your comments

Dot Taylor

this is really easy to make, has a lovely kick of ginger

comments powered by Disqus

FREE Newsletter