Green Tomato Chutney Recipe

Thankyou for the green chutney recipe.
I live in California and they dont seem to make it over here.
I am from Kent England and miss some of the wonderfull chutneys and Jams we English love so much.
I found you page through my cousin terry who is the brother
of grannie annie also of course my cousin .
Your web site is one off her favorites and now is one of mine.
Just makes me long for the old country
Best wishes with all your efforts.
Sorry I dont know what URL means.
I will enjoy browsing your site
Thanks again.

how long will the green tomato chutney keep for

thanks for your reply , made loads , just starting to plant next years crop.

Just a quick note to let you know this recipe works great with ripe tomatoes too

thanks for the recipe – have already made one using courgettes and green tomatoes but stillhave about 1 1/2 kg tomatoes – so guess wht is next on my list!

I'm a man so please don't laugh…"Bring to the boil" does this mean i have to add water or is it boil in the vinegar?..

thanks for this recipe cant wait to get started it sounds yummy tried others but this is so quick.
thanks again
lynn s wales.

Thank you for this recipe – so quick to prepare and easy enough for a first timer like me to make.

Fab recipe – easy to make. One thing I simmered with lid on, which meant I still had quite a lot of liquid left, so I sieved this before putting into jars. Am about to make some more for my friends.

how long will it last

Can u make chutney without onions?

how can you avoid the problems of metal lids on pre-used jars?

Really wonderful chutney, I have tried other green tomato chutney recipes but this is the best tasting one I have tried so far, absolutey scrummy.Shall make more of it next year, but will probably skin the tomatoes as my husband does not like the skins – but is still eating it as its so tasty.

What a lovely way to use the green tomatoes. I did add a few slightly ripe ones. I have made 2 batches and had to taste it straight away. If it gets better with keeping (if it lasts that long) it is going to be really scrummy. Will not worry about having those green tomatoes left at the end of the season any longer. Am going to try butternut squash soup next (another of this sites recipes) and have also noticed one for runner bean chutney so I can use the glut of those I seem so have every year in yet another chutney.

Could I use white onions instead of red onions?

The first mix, as per directions was the best, and improved when cold, and left awhile.
The second mix with apples took far more time and there was no significant improvement. The was an experiment. The third mix, also an experiment, was as for the original, but with reduced vinegar, and some red tomatoes. The above two experiments were acceptable, but would have been better with only using green tomatoes with less vinegar.
Please submit further smallholders recipes. Thank you.

HI Val, I have just got round to making the green tom chutney this morning ,and although i thought i had followed the recipe to the letter i find it too sweet for our taste . do you know of anything i could do to make it less so. I put a little extra cardamon in to spice it more but its still sweet for us,any tips gratefully recieved.

Thanks for that, it sounds worth a try, will let you know how it goes.

Hi again Val,I did as you suggested and it worked really well,so thanks again, no wasted chutney now.

Followed the recipe to the letter and simmered considerably longer than an hour but it never thickened. I had a lot of liquid left. What did I do wrong? Having said all that it tastes delicious.

Thanks for a lovely green tomato chutney recipe! Very tasty, but VERY salty. I'll put less salt next time. Am I reading it correctly as 2 tablespoons of salt?!!!

Hi from Australia. I am looking forward to making your green tomato chutney in the morning. Just one question when you say it keeps for years how do you store it? cupboard/fridge?

The salt amount is just how its always been and I dont suppose it would hurt to reduce it a bit, please leave a note here on the outcome so we can all benefit from your experiments. thank you

Great recipe. I didn't have any sultanas so I used some chopped dried apricots instead. It turned out really well – I'm about to make a second batch.

I enjoyed making this chutney. I added two dessert spoons of sweet chilli sauce wonderfull will make this again

Found a few frozen ones from last year, smells delicious.

Try using a square of grease proof paper between the jar and lid..if you use patterned paper or proper jar toppers they look great

Great, I have loads of green toms left this year! Can I substitute malt for cider vinegar?

great recipe-will it last long in dark cupboard?

lush wat else do i need to say

May I suggest that instead of Cornflower to thicken chutneys or indeed gravy's that you use ground Arrowroot instead, mix with a little water the same as Cornflower.

When added to a gravy or anything else it doesn't change the colour like Cornflower does and it thickens much faster.

I don't use any other thickener now. It's available in nearly all Supermarkets, next to the Cornflower. Better still it comes in a clip top lid which flicks open to admit a teaspoon and locks closed instantly. No messing around with cardboard boxes and paper packets as with cornflower.

Harry

What's the best way to sterilise the jars before use?

I have some sterilising powder left over from beer making, I suppose that will do?

Steve…..

GREAT CHUTNEY BEST ONE ON NET

Thanks for this recipe – looking forward to trying it out!

So that I have enough jars ready, what would you estimate the yield to be from these quantities?

Thanks

I found recipe so easy to make yet so tasty made the mistake of giving a jar to a mate to try

Made a fair bit of your chutney, wonderful! but can't remember if it is dark brown or light brown sugar, HELP!!

Hi Val

I made some chutney using your recipe yesterday with a couple of changes; due to the fact I did not want to go to the shops. I used mostly red tomatoes, dried mixed fruit, with a mix of cyder and white vinegar.I checked the taste by allowing a tablespoon to go cold and it tasted so good I had get the cheese out and try a little more. I am making some more today using a mix of green and red tomatoes. This will be great for my little Christmas hampers to friends and relatives.

Hi Val, I used your recipe and added a few more ingredients such as chilli, paprika and apple, it's fantastic. Many thanks, I will be making some more shortly.

Wow! I have never made chutney before and after having loads of green tomatoes on my unsuccessful tomato plants my mother told me to make some chutney so I thought why not give it a go…… and I am so glad I did. This is lovely on cheddar and crackers. Me and my husband loved it! I am now going to try and get some more green tomatoes or may just use red ones to make some more for my pantry. So easy to make too!

a wonderfully simple but delicious recipe – thank you (had a jar of it already and only made it recently …)

what type of brown sugar should I use
and could add some peppers

could you use jam sugar so to make sure it thickens

I am about to try this recipe for the first time. will let you know how it goes.
I used another recipe from another site I started it at one o clock its now five and its still reducing. lid off but it had one and half pts vineger.

Hi all, I'm Julie and I live in Spain. I made your Green Tomato Chutney this afternoon and it's fabulous. Saw green tomatoes at our local farmers market and got inspired. On getting home I discovered that I had packed my old cookbook ( were moving house ) so I found your site on the web…my lucky day I think. I have passed your web address to my son and his wife who have 2 allotments in the uk. I'm sure they will love it as much as myself. Already planning what to make next… Thank you very much. Excellent.

Have never made chutney but have a lot of green tomatoes that I don't want to waste. A friend said the tomatoes should be peeled before cooking. Also do you seal the jars like you do when making jam with the wax discs and cling film top.

I made a huge amount of of your green chutney its really great. wonderful flavour. thank you guess what I am doing tomorrow !!

I thought I would have a go at making my first chutney, chose this receipe… wow, so easy, worked well, its sitting in the jars. waiting for a taste. Going to try another batch today!

Can I use ordinary cardamon instead of green. I want to do this recipe along with my apple chutney.

Wow what a chutney. Just made it, I had a taste, what a kick it has. I don't think it will stay in jars for long. Thank you for recipe.

Am about to embark on this having had a very unsuccessful batch of tomatoes! Do the tomatoes need to be remotely ripe in order for this to work?

Thanks Val. Some are very hard and dark green but am going to go for it anyway!

This is a brill tasting chutney.3 jars didn't last a week. It was eaten with everything!
I've got no tomatoes left, so I am going to try it with my yellow courgettes- plenty of them!

Could I use white wine vinegar or red wine vinegar instead of malt vinegar – just a thought as I have both in the cupboard already.

Just started making this recipe. Smells yummy. I had so many green tomatoes but in saying that I also had a massive yield of red so make lots of red sauce for the Winter. Lovely to tase a little bit of Summer in the Winter.

Will let you know how it tastes. Letting it all simmer now for an hour or so.

Great chutney recipe. I changed it slightly by using mixed spice instead of cayenne and I got first prize at the local horticultural show!

Great recipe! And so simple too. We had 2kg of green tomatoes so had to double up on the quantities and do it in two batches. I've just put the second batch on now.
First batch, last weekend, took about 2 and a half hours to reduce! We started at 8:30pm but couldn't jar up until just after midnight! We're prepared today though – started much earlier

Also from kent, but still here.
Try adding some dates as well as, or in place of the sultanas.
yummy.
URL means uniform resource locator
basically a web address for a specific file or location.

Never made chutney before – was so simple and easy to do. Wasn't sure about the sugar, whether it was soft brown, dark or demerara so used demerara and it worked a treat. Thank you so much – now have more friends than I thought I had who are banging on my door – gave them a small jar to try and they cant get enough of it – Does it work as well with the apples?

A very easy way to sterilise jars. Pour about 1/4 pt water into each jar, bring to boil in microwave & let boil for about 1 minute then turn jars upside down on kitchen towelling to drain for a few minutes then fill. Be sure to handle jars with oven gloves as they will be very hot.

Can't find my green tomato chutney recipe from last year so I'm going to try this one as it looks quick and easy. Judging from everybody's comments I'm sure it will turn out well!

I've never done anything like this before, but I hate waste and we had a lot of green tomatoes to use up. I had more tomatoes than I thought, so although I based all the other ingredients on 1 kilo, I actually used 1.5 kilo. I used 500 mil cyder vinegar and a 565 mil bottle of malt, and I used up about 200 grams of cut up dried apricots, after reading another comment, and needing to use them up, and a bit less salt after reading another.

I got 9 jam jars full out of it, and I had my first dollop of it last night with some sausages. It's really nice, the right texture and tangy. Thank you for such an easy recipe, that even I couldn't get wrong.

I have just made some of the chutney and found it to be very salty. I am going to cook up some extra tomatoes to add before I put in jars but does anyone have any other suggestions.

Have already made 40 lbs of Chutney and started on your recipe. In answer to the question how long with chutney last I like to keep mine for a year or two they go a super boot polish colour, have even got some back to 2006 a bit thick but like a good wine. Keep Chutney going its part of whats left of England
Edward 74

I tripled the recipe, and used a preserving pan to cook up the mixture.

It made 16 jars – using the red gingham-patterned Bonne Maman lids/jars.

Very tasty indeed.

Green tomato/green bean chutneys and whatever else I've made from these recipes they are great. Best cookbook on the web

I have just made a batch of chutney-must have been a bit heavy on the spices and/or vinegar because it is very powerful! Any way of softening the flavour? I have put in a couple of cooking apples but no change so far (It is still cooking)

Have just discovered this site – am looking to use up my miniature chillies as well as green tomatoes. How many do you suggest I put in chutney mix? Thanks – can't wait to start!

Best chutney I have ever tasted, followed the recipe and its brilliant thank you, also made the mistake of letting my family try it now have to make another batch.

Just made a big batch of this. Had 2kgs of tomatoes so had to fiddle with the amounts of the ingredients and used dark demerara sugar. It is DELICIOUS! Keep going back to it with a big chunk of cheese, at this rate I won't be giving it away!

Great recipe.

I too simmered mine for ages and it has not reduced as much as I would have liked. I have drained off some of the liquid before putting it in the jars. Its tastes ok and the colour is lovely. This is my first time to make chutney as my neighbour had lots of green tomatoes so didn't want them to go to waste. Also I don't think that I chopped everything fine enough so it looks a little bit rustic. Will it settle and thicken as it cools and over time?

Have just made my first ever batch of green tomato chutney with unripened tomatoes from the garden and it is absolutely gorgeous. I have just had the most amazing cheese sandwich and just annoyed I didn't have any cheese and biscuits in the house. Will be getting some for tomorrow. Thanks very much!!

Just wanted to check the amount of salt was correct… The recipe says "2 tbsp Salt" That seems an awful lot of salt?

I used a stick blender to blend the skins, result a smooth chutney, also I put in 4 fresh cillies 2 red 2 green finely chopped. I'm wondering what I
could use it with besides cheese.

I swapped the cayenne pepper and green cardamom for a teaspoon of allspice, halved the salt added some ground black pepper. Added 3 chopped apples and replaced 3/4 of the vinegar with a good quality Ale.
I'm really pleased how this turned out

Do you have any tips for how to deal with the smell of vinegar in the house afterwards??
Thanks!

Just about to make this, just retired from stressful job so back into my first love – cooking. Just had a disaster of a recipe for Piccalilli off of the internet.. I threw it out! Far too salty, so it is comforting to see all the positive comments about this recipe

Hi Jessica,

re: Green Tomato Chutney.

I haven't made this yet, but it does look a lot of salt. I have a similar Good Housekeeping recipe for this, using 3lbs tomatoes, but with 2 teaspoonfuls of salt. So, perhaps this was an error?

Glen

Being a male person this may be a silly question for you. How large, or small, should you chop your tomatoes.

Hi My Husband and I have started making this chutney at 6pm tonight :/ bit late in the day really I am now waiting for it to cool down to put it in the jars, I could be up for a while yet.

It smells very Vinegary so will leave it 4 weeks and see what it tastes like My red tomato one smelt very strong of vinegar so hoping it will calm down.
This is the second lot of chutney I have ever made so still learning Courgette next.

I didn't put any salt in this time or my 1st time as I don't use salt haven't got any in.

I wish I'd read the comments about there being too much salt before I'd made my batch! Going to have to throw it away. Not a happy bunny

Made this last week, trebled the portions and used fresh chillis instead of cayenne pepper. Took a long long while to reduce to a pulp, but by god the results were worth it. Delish.

oh yeah, I used less salt.

Just made this green tomato chutney. Great. Added a slug of brandy which which made a great chutney fantastic. Thanks for the recipe. Must admit that it took a lot longer than the hour to reduce but it was well worth it. Salt content OK for me.

I've just made green tomato chutney for the second time, my family cant get enough, thank.

What a lovely chutney and so easy to make – I'll be making a second lot this weekend and probably next week as I expect to get the last of the tomatoes then. We have done well for weather here in the East of England this year, it's usually quite mild and sunny but this year my tomatoes have been superb and still they keep coming!

I tried this recipe today (6th October), at my friend's house while she tried a different green tomato chutney recipe. I doubled up the quantities stated and it took over three hours to get to the right consistency.This is the length of time I would expect – my friend's took a few minutes less. We did try a bit of the finished chutney from the above recipe and it tasted good. It is also a lovely colour – better than my friend's, although we didn't taste that one. Also I thought it sounded too much salt. I put two teaspoons in, for the double quantity.

Hi Just made first Green Tomato Chutney smells great but left out cayenne pepper and cardamom do think it will make a big difference, should I leave for a week before tasting!

Just making my green tomato chutney, I put less salt and vinegar in. I have been simmering it for over an hour and it is starting to thicken, it's the first time I have made it and I will be doing it again, just had a taste it's good.

With 16 lbs of green tomatoes, needed a "quick fix" recipe. This is BRILLIANT! Don't like salt, so hardly added any, and couldn't find ground cardamon, so picked out the seeds from the pods. Will have fun experimenting with this one.

Can anyone tell me how many jars this fills? I have 2.5kg of green toms, but want to know I have enough jars before deciding how much chutney to make!

Hi – What a surprise. This was the nicest chutney I have EVER tasted. I couldnt' find the ground cardamom so ground my own with a blender – brilliant. My son doesn't like chutney but he cannot get enough of this one. Looks like I am going to be busy doesn't it. Whoever put the recipe on – many thanks. Made 6 jars three weeks ago and just opened the last one. Think my friends are going to get the odd jar in the christmas stocking.

planted toms too late, so have just harvested (Oct 11 2010) loads of green tomatos, about the size of cherry toms, will these be ok to make into chutney. some of them seem to have darker shades of green.

This recipe is GREAT, wonderful flavour with a real kick! Not bad for first time……thanks.

Made my first batch last night using green cocktail tomatoes. Worked a treat but needed a lot longer to reduce. Making second batch today and replacing chilli with sweet paprika for friends who don't like the heat! I've used the suggested amount of salt – seems OK, not too salty – But I read that if you boil up a large potato in liquid that is too salty(remove it before jarring up obviously) it will absorb the excess salt. Anyone tried that one?

I think the recipe should read '2 teaspoons of salt'

I wish I had seen this website, recipe and the comments before I started making green tomatoe chutney this morning. It's still simmering (now 6 hours) and not getting thicker. It's also sticking to the bottom of the pan if I turn the heat up. I can't stand there all day stirring. I will definitely try this one next time.

Green Tom Chutney.
I think the salt requirement in the recipe is wrong. 2 tablespoons for 500 grams ruined my batch.
Regards,
COLIN MAGUIRE>

I've just made this chutney, my first attempt at any chutney and my whole family loves it! I still have some more green toms left so I feel a second batch coming on!

I used my green beef toms roughly chopped and my cheery toms I popped in whole , no chopping and with mine , its given it a lovely robust texture so I have bits of toms still quite whole but burst rather than them disintergrating to make the sauce, if you know what I mean.

Lovely simple recipe, made this at the weekend – my first chutney. Thanks for the comments re salt, I only used one teaspoon. It tasted amazing warm out of the pan but I am now resisting and letting it mature! I also used allspice instead of cardamom and chilli instead of cayenne pepper.

I found the prep time was double and the cooking time treble what it says on the recipe.

This quantity makes 3 medium sized jars.

Brill simple recipe. Made mine 5th Oct, dont think i can leave
much longer, dying to get stuck in. Looking for a basic simple apple chutney now, fed up of pies, still got loads of apples to use. beryl

yes john they will be fine have fun

allan with you being a male person I think it will need to be upto you, do you like big lumps or small

This recipe was my grandmothers and the salt was always the same , however its all down to individual taste, everyone i know loves it just as it is …
I cant please all the people all the time as my dad would say

I made this last year and will certainly make it again with the glut of green tomatoes we have. Last year we only had Muscavado sugar in the cupboard and decided to use that rather than go and buy ordinary brown sugar. The taste and colour were fantastic, the dark sugar gives it a real dark colour so we are going to buy it this year as we don't have any in the cupboard. Many thanks for creating a great chutney that is so simple and absolutely delicious.

Thanks for this recipe, Pam. Was very easy to do, though for the chopping, I cut the ingredients, except for the sultanas, I gave a quick nuke in the processor. I also changed the cayenne pepper for chilli peppers from my garden and added a clove of homegrown garlic.

I had to double up on the ingredients, as I picked just over a kilo from my tomato plants when I cleared up

Hello,

Have just attempted the Green tomato chutney recipe with the help of my better half Lol. We are extremely pleased with the end result.Your site is a boon to people who enjoy cooking, baking. Next week it's the Lemon curd. Will let everyone know how we fared.

Thank you for a wonderful site. Long may it continue.

Teresa/Colin

I'd like to thank you for the recipe on the green chutney. I made it on Sunday put it in jars and stored it in my loft. Dylan from Barrhead Glasgow.

Stonking chutney! I used cider vinegar instead of malt, as I think it's a bit milder. I also used a handful of cardamom pods rather than ground cardamom, and removed the pods (with a spoon – it's *hot*) before putting the chutney into jars. An organised person would count the number of pods when they went in, and make sure they counted the same number out when they removed them. I am not an organised person, so there may be a pod or two lurking in jars… I think I used about eight.

Thanks very much for the recipe – now where's that lump of cold gammon left over from yesterday's Sunday dinner?

Oh – I also cut the salt down to 2 tsp as 2 tbsp looked excessive.

Re sterilising jar lids, I've found that too much hot water can knacker those nice lids from Lakeland, as have a few on the comments board on the Lakeland website. One good suggestion on that comments board, which I intend to try, is to get some Milton (that stuff they use for sterilising babies, or babies' bottles, or something) and soak the lids in that. Another possibility is to use Campden tablets (used for sterilising home brewing and wine-making equipment), but I think they may leave a sulphurous taint (as they release sulphur dioxide when they work). Milton leaves no aftertaste, it seems.

Just made this recipe, very easy and absolutely delicious. Already eaten my share and may have to open another jar!!
I did add only half the salt and in the last 10 minutes blended the mix a bit as it wasn't absorbing and found after that it was pretty much done.
I got 4 1/2 small jars out of this recipe and I'm about to make a second batch!
Thanks for the great recipe!

Really delicious. Easy to make and great with cheese.

thank you for your simple recipe great

Hi
Do you have to let the chutney cool before putting it in the jars?

I have never made chutney before and this was so simple to make. The smell when cooking made my mouth water and it tasted divine! Have jarred lots up for family for Christmas.

Best green tomato chutney I've tasted in ages. I've just made some with chillies in it and it's great for anyone who like a bit of heat. Thanks

Dylan from Barrhead. I have given 6 of my pensioner friends my homemade chutney and they love it. I won't be giving them any more as i'm going to leave myself with none. There is nothing better than having some crackers with a variety of cheeses and my tomato chutney. The longer you leave it the better it tastes.

This makes a delicious chutney. I didn't use the ground cardamom as I didn't have any and it turned out great. I agree with others who said it gets even better the longer you leave it.

Absolutely delicious, will definitely make this again at the end of the summer.

Have already made a green tomato chutney but as I still have some more green tomatoes wanted a smaller recipe. Will try tomorrow especially after reading the lovely comments. Thanks to this site I learnt a lot.

Hi
Could I use less Vinegar as I have a problem with the acid?

The tomatoes have been slow to ripen in Australia this year, the weather
has not been good.
I miss English chutney or relish.

Thank you.

Used this recipe to make the first chutney I have ever made. Fantastic, can't wait for this years crop. Live in England so find it difficult to get green tomatoes, now started to make red tomato chutney.

Thanks very much

@Jessica: You do not need to add any salt and if aiming for healthy substitute honey for sugar.

Chutney update: It's now May 2011 (I wish this board displayed dates as well as times). I hid a couple of jars of this marvellous elixir to see how it kept. It's kept perfectly after about 8 months and still tastes as good, maybe even better, than it did when just made. This is a gold-standard, copper-bottomed, prize-winning recipe.

It'll be a problem this year, though – do I let my tomatoes ripen or strip them green from the plants so I can use them for chutney straight away? Thanks again for the recipe, Pam!

Sounds like a good thing ..I live in south australia x from kent 45 years ago .a man of kent.. will try it .. how about kent style pickled eggs?

what a lovely chutney, this is our second lot, we love it, we will be making some more. All we did was drained a bit of the juice off,and every thing was ok. thanks a lot……..

Easiest way to Sterilise Jars, take straight from the dishwasher, lid and all.
Can't wait to try this recipe but with no salt and less sugar (health issues).
Did try fried green tomatoe slices,to help use up glut, Great, also so simple.

wicked chutney, added chilli to some, people stealing it out of my cupboard!

I forgot mine was a bit runny too but we took most of the excess liquid out and put this into sauce jars and use on and in absolutely everything.

Made this last year and can't wait to make some more this. I live in UK and have been told that you cannot buy Green tomatoes, is this true? I am growing my own but I would love to be able to make more as I have limited space for growing the fruit.
If any one can help I would be most grateful.

Hello Pam

Just wanted to say thank you very, very much. It's a brilliant tasting recipe and very easy to make even though the red onions made me cry a lot!

I am now going to try making the same recipe with 250g of apples. I also made it without the cardamons as I didn't have any and it still tastes great. I will be omitting the salt though completely.

Thank you very much once again and I'm going to be cheeky and ask if you have any other recipes.

Best regards,

Rosemary.

I made this with 250g of red tomatoes and 250g of plums instead of 500g of tomatoes and it was better than the real thing!

My daughter has just tipped over all the brown sugar !!! Can I use white as shops are so far from my house?.

Hi I am about to give this recipe a try, fingers crossed that it will work out lol, I have bought vinegar ready but it says ok for pickling even though it's a malt, can I still use this?

Also made my first Damson jam from recipe on here and that is amazing, a little sharper than shop bought ones but tastes great.

Hi my daughter loves chutney but not with sultanas in, can I just leave them out?

@Patricia Melton:
Fabulous recipe, on my 6th kilo now, only alteration my partner detests cardamom, so I replaced with one of my favourites, crushed coriander seeds, results great, not tried green tomato chutney before but this year in UK nothing has ripened properly ie capsicums, chillies, courgettes, tomatoes, aubergines and all the fruits fell from the olive trees…oh dear !
Best wishes to you
Simon

Hi, this sounds just what I am looking for to use up all the tomatoes that haven't had the time or sunshine to get ripe! I was wondering if I could take out the sultanas and how this would affect the recipe?
Thanks, Natalie

How many 1-lb jars would this quantity of ingredients fill? I want to make some for presents. Pat

Pam
We are loving your recipe and feel the salt content is JUST PERFECT.We agree that a heavy bottomed pan is really beneficial and as for man with undecisiveness about lump size there are places you can go to get them checked out!
V and D

Hi,
We made this yesterday and it tastes delicious. At the end we did find it a bit too strong on the vinegar note so added an extra tablespoon of sugar which did the trick – though I do know it will also mellow with time. Think I will try using cider vinegar next time also or a mix of cider & malt.

Hi I live in Greece. Never seen Malt vinegar here, only red and white wine vinegar 6% is this okay for chutney recipes. Kath

@Patricia Melton: try adding 2 teaspoons medium strength curry powder and one teaspoon mixed spice per kilo of tomatoes; it's a long-term family favourite, and improves after 12 months' storage. (some hope!) Unfortunately I lost my entire crop of tomatoes this year with blight. Do you know of a reliable source in surrey where I could buy some?

Please do you have any tips re sterilization of the jars??

Great green tomato chutney recipe… made it with the young children at school. L0vely and easy and very tasty. Hope the parents buy it when we have our stall.

Thanks for the recipe, new to this kind of thing took on an Allotment in Naas Co Kildare Ireland this year and am having a ball, came across this site and will def pass onto my friends. I made the Tomato Chutney with Green and red cherry tomatoes, yum. Can you freeze once you have put in pots?? or how long will it last in containers in the fridge?? or can you just store in cuboard??
Regards

David

This chutney is delicious! I had about 1kg of green tomatoes – thanks to our English weather. I used 500g in this recipe and made 5 200g jars of the most delicious chutney! There was a tiny bit left over. Luckily I'd made some bread this morning so I had a little taste test with some cheddar. Gorgeous. I know most recipes say you should let chutney and pickles mellow for 3 months or so – this one is fab already so it should be knockout by Christmas. Thanks for this recipe! (Sept 2011)

On a visit to my son and daughter in laws they gave me a jar of chutney made from your recipe. Wow! I have tasted lots of chutney over the years and attempted some myself but this one is fantastic. I will be grabbing some brown sugar tomorrow and making use of loads of toms from my greenhouse, and will be filling every spare jar in the house.(may add a couple of Chilli's to a jar or two) Thanks for Recipe. Everyone should try this.(Sept 18th)

Lots of green tomatoes so will use your recipe. Never made chutney before. How many jars do I need for this quantity?

Thanks for excellent recipe. I have tweeted it. @tessread.

Best
Tess

Is it possible to make the green tomato chutney without the brown sugar.
I will be making it for someone who is a diabetic & would normally substitute
with sweetener,

Thanks
Helen

I have just tried this one, smells lovely and very easy to do, no more worrys about all them green toms. I am having trouble finding jars as I have been doing all sorts of things, jam marmalade beetroots cider red wine. I love the fall, and I'm a man by the way.

Try using a little cornflower to thicken about 1 tbsp in a little water should do the trick

Can you let us have the recipe for adding chilli and paprika?
Sounds delicious

I wondered if I could use apples instead of sultanas , I can't stand them ?

Why not try dried apricots?

@Patricia Melton:

Hi Patricia,

If you like fruit Jam, but dont'want the mess, look for the Tefal jam maker. It makes small amounts of Jam and works well with frozen fruit. (I use 800g fruit, 1kg Jam sugar/preserve sugar and 200ml water on the traditional setting for 20 minutes). Great Jam every time, as good as any W.I produce.

Best wishes,

Mars
Wales, UK

Hi there I've never made green tomato chutney as this is my first batch of home grown tomatoes. Just a quick question, do I have to make it with sultanas or raisins? Just a few of my family members don't like them and didn't even touch the chutney I made and gave as pressies last year.

cheers look forward to hearing from you
jade
ashford kent

@Jane Atkinson: I have made this chutney recently and like you find it a bit powerful, although I did follow the recipe exactly. Did you find a way of softening the flavour?

I used the right quantities, but found it too salty. Is it just me?
Otherwise great cooks down to a gorgious gloop and tastes great (less the saltyness).

I adjusted the recipe….500g green toms 500g red onions 250g brown sugar 1 tbsp salt 500ml malt vinigar 1 apple, 2 tsp chilli flakes and I am very pleased with the result , I've just had a cheese and ham buttie with it and it was yummy, can't see it lasting long though

Hi, is there anything I could replace the sultana's with. They are not a big favourite in our house.
Thanks

@joe: sausages, cold meats beef lamb chicken etc, great for Boxing day lunch. Even in sandwiches or a ploughmans

@Harry Eales: It's cornflour Harry old chap, not cornflower; OK?

Wonderful recipe !!
I live in France and all my French neighbours love this with Fois gras
Have tweeked the recipe a bit though as I hate Cardomon, so have substituted with Fresh Grated Ginger, amount ? its up to you.

I am having a go at making the green tomato chutney, but do not have any cayenne pepper. Would it be ok to use ground black pepper instead?

This recipe is absolutely delicious! It didn't last long in our house.

s@Val: I found this incredibly salty and had to throw the mix away, don't know why it's so bad but will attempt it again with much less salt. I may leave salt until all other flavours are incorporated and then salt to taste. It was a real shame because it looked and smelt lovely.

I couldn't believe the amount of salt the recipe calls for, so I put less than half in and it's still far too salty. I will make it again but will put no salt in at all – doesn't need it.

Use tabasco@Sally:

NOM! Made this yesterday and it is fantastic tasting chutney. My only complaint is that I'm not going to have any more green tomatoes until next year. I doubled the recipe which made six jars, but I've already given three of them away, so we only have three left and we're already half way through one of them. Never going to let my tomatoes grow ripe ever again!
BTW I did lessen the salt a little, but I do think it is all a matter of taste.

Thanks so much for the recipe it's really yummy. My first ever attempt at making chutney has worked!!! Used all my unripe cherry tomatoes and made four small jars. I tarted the jars up with home made labels, used waxed paper gingham design rounds to cover the lids and secured them with raffia bows – very 'Ambridge'. Luckily a friend gave me another 2 Kg of green tomatoes at cookery class on Thursday so I can make even more – Brill !! I was going to give them away as pressies but I think we'll gobble it all up ourselves. Brilliant site – lots of great recipes – glad I found it.

@Sally:
Sally we used Paprika as we didn't have any Cayenne either.
Jane

I didn't have any malt vinegar so used white wine vinegar for the green tomatoes and red wine vinegar for the red and orange tomatoes. Made 2 batches. Hope it tastes ok lol it's currently reducing. This is my first ever attempt and is forming part of my homemade christmas!'

@Patricia Melton:
I added a couple of teaspoons of mustard seeds, a couple of chopped hot chillis, a handful of chopped dried apricots and a good slug of cider that I had open, also a couple of chopped apples. It was lovely, going to make some more. Also didn't use hardly any salt, just usual seasoning.

hi just picked the last of my toms so decided to make a chutney with the left over in my greenhouse liz

Hi – just about to try my first batch of this wonderful sounding chutney. Does it matter what type of brown sugar is used?

We read all the comments before making which was really useful! Used 1tsp salt for 1kg tomatoes which was fine as our taste for salt is generally for less. Also halved the volume of vinegar and just used a mix of what we had – cider and malt – and replaced about 200ml of vinegar (for double quantity recipe) with ale. Replaced half of sultanas with dates, added chillies (when we make this again I will therefore put less cayenne! we like it hot but plan to give as gifts), and also put some allspice. It still needed to reduce for longer than an hour despite reduced liquid, and I just mixed in a tsp of arrowroot with chutney and mixed it through at end as it was still a bit liquid. left it in jar for a week before trying – yum! Thanks to Pam and all for recipe and modifications!

This is the first time I have ever made any sort of chutney. I have just picked a whole load of green tomatoes. Decided to look for a recipe that is similar in taste to one I used to have in a steak house in Zambia. This one is very good. Not quite the same.
I also added 2 green peppers, 1 TBl spoon mustard seed,and cider vinegar as that is all I have. I also used brown onions for the same reason. Thank you for this recipe. I will make it again.