Green Tomato Chutney Recipe




30 minutes
Heat treatment time
2 hours

Green Tomato Chutney

Ingredients list

  • 1.3 kg (3 lb) green tomatoes, finely chopped
  • 675 g (11⁄2 lb) cooking apples, peeled cored and finely chopped
  • 675 g (11⁄2 lb) onions, finely chopped
  • 2 tablespoons salt
  • 575 ml (20 fl oz) malt vinegar 350 g (12 oz) granulated sugar
  • 2 teaspoons ground mixed spice
  • 225 g (8 oz) sultanas

Number of servings


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Le Parfait Jam Jars

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  1. Put the tomatoes, apples and onions in a large bowl and sprinkle over the salt. Cover and leave overnight.
  2. The next day, pour off the liquid that has been drawn out by the salt and discard it. Transfer everything to a large preserving pan. Add the vinegar, bring to the boil and then add the sugar, spice and sultanas.
  3. Bring back to the boil and simmer until soft and pulpy, about 11⁄2 hours.
  4. Spoon into cooled, sterilised jars, seal label. 
  5. Store for 6–8 weeks before using. 


Recipes taken from The Women's Institute Homemade Jams and Chutneys by Midge Thomas. Published by Simon & Schuster, priced £12.99.



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