Green Tomato Chutney
A sticky, spiced chutney that rescues the last green tomatoes of the season. Brilliant with cheese, pies and cold meats.
- Time1 hr 30 plus 4 weeks maturing
- LevelEasy
- Costabout £0.13 a head
- Oven120°C (100°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 70kcal
- 16.6gcarbs
- 14.9gof which sugars
- 0.2gfat
- 0gsaturates
- 0.7gprotein
- 1.1gfibre
- 0.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the tomatoes, apples, onions, sultanas, vinegar, salt, ginger, mustard seeds, chilli, allspice and garlic in a large, wide, heavy pan. Bring to a simmer and cook for 20 minutes, stirring now and then, until the apple and onion soften.
20 min - 2
Add the sugar and stir over a low heat until it has fully dissolved. Bring to the boil, then turn down to a gentle bubble.
- 3
Cook uncovered for 50 to 60 minutes, stirring more often as it thickens so it does not catch. It is ready when a spoon dragged across the bottom leaves a clear trail that fills slowly, and there is no pool of watery vinegar.
55 min - 4
While it cooks, wash 4 jars in hot soapy water, rinse and dry in a 120°C (100°C fan) oven for 15 minutes. Boil the lids for 5 minutes.
- 5
Spoon the hot chutney into the hot jars, pressing out air pockets, and fill to 1 cm from the top. Wipe the rims and seal at once with vinegar proof lids.
- 6
Label and store in a cool dark cupboard for at least 4 weeks to mellow. It keeps unopened for up to 1 year. Once opened store in the fridge and use within 2 months.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
