Easy Green Tomato Chutney

Something to relish....sorry, couldn´t resist it!

I hope I´m not too late with this recipe as I know there are plenty of tomato growers out there who will, no doubt, be left with some green tomatoes at the end of the picking season.  I, like many others, had some green tomatoes left from our first crop and decided to give this chutney a go, for the first time ever.

Some of the recipes I found had daunting lists of ingredients.  Finally I came across what looked like a straightforward one in Floyd on Britain and Ireland by the late Keith Floyd. I know the poor man fought with the drink demons at times, but I did love his programmes and his cooking style – always adding in a big dash of wine and a slurp for the cook.

I made very few changes to his recipe, and was pleased with the results.  Here´s what I did.

  • A thumb sized piece of garlic, peeled and grated (his recipe calls for it to be bruised and placed in a muslin bag with the chilies and then removed at the end but I left mine in)
  • 4 chilies (he calls for 8-10 and I think next time I´ll use more than I did as there was only a little heat with just 4) I chopped my chilies finely and left them in
  • 2kg green tomatoes, chopped
  • 500g apples (peeled cored and chopped)
  • 250g raisins (chopped but I left mine whole)
  • 625g shallots (I used onions) chopped
  • 2 teaspoons salt
  • 500g  brown sugar
  • 600ml vinegar (he says malt, I used white wine)

Place all the ingredients into a large pan, bring to the boil stirring until the sugar has dissolved and then simmer until it has reached the desired consistency.  Pour into warm sterilised jars and seal.

Result – sweet and sour chutney with a hint of heat.  Perfect with cheese, cold meats, burgers….

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41 thoughts on “Easy Green Tomato Chutney

  1. Lovely looking recipe!!! Just so upset that my tomatoes were a complete disaster this year. Next time I’m choosing my own varieties instead of nurturing cast-offs!!!! 🙂

  2. Girlfriend, you read my mind! I’m not bringing in green ones yet, but I had been searching for a recipe like this for next month! A thousand thanks!

    I see you couldn’t re-size the Leibster for the sidebar either – if anyone can tell me how to make it fit, I’d love to know!

    1. You´re right about Mr Floyd. He really inspired me in the 80s when I left home and was starting to cook and give dinner parties. I think the book I took this recipe from was one that I bought all that time ago!

  3. I could see having a jar of that chutney on hand for soo many dishes and sides! The sweet and spicy combo sounds absolutely wonderful and I agree that the simpler the ingredients the better!

  4. I just commented on another blog that my canning operation is closed for the year. You cannot and will not tempt me to can anything else until 2012, no matter how good the recipe sounds — and this one sounds really, really good.

  5. Thanks for joining the linkup! I have some green tomatoes that I’m afraid are never going to have time to turn red–this would be a perfect use for them! Do you know about how long this chutney would last if I refrigerated it rather than can it?

  6. Thank God.. once again you read my mind, i have SO MANY green tomatoes out there and this relish looks perfect.. i will let you know how it turns out, i may need to make rather a lot of it.. c

  7. That looks so good! I can’t wait to get my kitchen set up in Madrid to start creating some recipes I’ve seen here. I’m getting tired of the suegra’s house and no cooking privileges!!!

    1. I know what you mean about jars – I am currently begging all the neighbours for jars! The almonds are so pretty – bet you could have made them look spectacular with your lovely photography 🙂

  8. Looks delicious… I made some pickled cherry tomatoes, will be posting soon, (running a little behind!) Would love to know if you have ever made pickled tomatoes? ….RaeDi

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