Tuesday, October 4, 2011

Green Tomato Chutney

The impatient gardener, although to be fair, I should say the only gardener in the house (clearly not me) arrived in with over a kilo of tomatoes last week of varying sizes and colours, ranging from a sort of granny smith green through to a peach and a dark velvety red. 
To be honest the last thing I had time for was chutney making, however we were heading north for the weekend so that I could do this crazy thing, so actually the task of chutney making made my rest day not so tedious after all and it also took my mind off the impending pain.  
So with the green tomatoes in the boot with the cunning kit, off we set.

Now I am afraid that I did not very exact amounts which resulted in a lot of liquid which had to be sieved and reduced but the end result is a sticky, sweet and sour jammy chutney which would be great with some baked ham or cold chicken.  i have tailored the recipe in the hope that this will not happen to you, but there is plan b if you keep reading.

You will need for 6 x 200ml jars:
  • 1.2kg multi-coloured tomatoes, make sure there are some red ones
  • 400g onions, roughly chopped
  • 100g raisins
  • 300g light muscovado sugar
  • 1 small hot red chilli, chopped finely
  • pinch salt
  • 350g white wine vinegar
  • Cut the tomatoes in half and separate the green and orange from the ripe red ones. 
  • Set aside the red tomatoes and place everything into the pan with the green and orange tomatoes. 
  • Bring to the boil, turn down the heat and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking. 
  • After about half and hour, add the ripe red tomatoes and continue to simmer until sticky and reduced - this should take another half hour.  
Plan B
  • If it doesn't look like it is thickening and is as jammy as you might like,  remove the fruit out with a slotted spoon and place it in a clean bowl.  
  • Bring the remaining syrup up to the boil and let it reduce and thicken for five or ten minutes.
  • Then return the fruit to the jammy liquid and then spoon into sterilized jars and seal.
Enjoy with cold meats or I think that a tablespoon or two of this might be a good addition to a beef stew or a big bowl of chilli.  Enjoy and better luck next year with the gardening! 


  1. Came across your blog today as Mary Carney mentioned it on her blog! We must be on the same wavelength as I made green tomato chutney this month too .. although yours looks allot better I've feeling mine might be too liquidy!

  2. Hi SJ, the tomato chutney was really nice but mine too was watery to begin with. I removed the fruit and set it aside, then reduced the liquid by boiling it for 10 minutes or so. I then replaced the fruit and spooned it into jars. It is really nice with goats cheese on a piece of toasted rye....E