Green tomato chutney

Green tomato chutney

This easy recipe is a wonderful way to use up a glut of green or under-ripe tomatoes. If you don’t grow your own tomatoes, you’ll find that it’s just as delicious made with ripe red ones.

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VeganVegetarian
  • Makes2
  • CourseAccompaniment
  • Prepare20 mins
  • Cook1 hr 5 mins
  • Total time1 hr 25 mins

Ingredients

  • 500g green (underripe) tomatoes, chopped
  • 200g shallots or onions, finely chopped
  • 1 small cooking apple, peeled, cored and chopped
  • 200ml malt vinegar
  • 1 red chilli, sliced (optional)
  • 50g raisins or sultanas
  • 1 tsp yellow mustard seeds
  • 1 tsp ground ginger
  • ½ tsp fine salt
  • 75g light brown muscovado sugar

Method

  1. Put the tomatoes, shallots or onions, apple and 100ml vinegar in a large, heavy-based saucepan. Bring to the boil, then simmer gently for 30 minutes until tender.

  2. Stir in the chilli, if using, the raisins or sultanas, mustard seeds, ginger, salt, sugar and remaining 100ml vinegar. Continue to cook for 30-35 minutes more, or until the mixture has thickened – this will depend on the ripeness of the tomatoes.

  3. Ladle into sterilised jars while the chutney is still warm. Seal and store in a cool cupboard for at least 1 month before serving.

Cook’s tip

To sterilise jam jars, first check the jars are free from cracks or chips. Preheat the oven to 160°C, gas mark 3. Wash the jars in hot soapy water, then rinse thoroughly and shake off excess water. Put onto a baking tray and place in the oven for 10 minutes, until dry. Fill with the chutney while still warm, then seal.

Nutritional

Typical values per serving (for 12) when made using specific products in recipe

Energy

213kJ/ 50kcals

Fat

0.1g

Saturated Fat

0g

Carbohydrates

11g

Sugars

11g

Fibre

0.9g

Protein

0.6g

Salt

0.2g

Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating