Ingredients

4 tbsp olive oil

1kg onions, chopped

6 garlic cloves, finely chopped

1 tbsp mixed spice

1 heaped tsp yellow mustard seeds

1 tsp chilli flakes (optional)

2 bay leaves

2kg green tomatoes, roughly chopped

500g cooking apples, peeled and diced

850ml cider vinegar

500g light soft brown sugar

200g soft pitted dates, chopped

200g sultanas

1 tbsp flaky sea salt (or 1 heaped tsp coarse crystal)

Instructions

Step 1: Heat the olive oil in a preserving pan over medium heat. Add the chopped onions and gently soften them for about 10 minutes, stirring occasionally to avoid browning.

Step 2: Add the finely chopped garlic, mixed spice, yellow mustard seeds, chilli flakes (if using), and bay leaves. Cook for another 5 minutes until fragrant, stirring occasionally.

Step 3: Tip in the chopped green tomatoes, diced apples, and half of the cider vinegar. Simmer the mixture for around 15 minutes, or until the tomatoes and apples have softened.

Step 4: Pour in the remaining vinegar, then add the brown sugar, chopped dates, sultanas, and salt. Continue to cook gently, stirring until the sugar has completely dissolved.

Step 5: Increase the heat slightly and bubble the chutney for about 1 hour 30 minutes, stirring regularly. The chutney is ready when it thickens to a jammy consistency—you can test by running a wooden spoon along the bottom; the line should remain clear without the chutney flooding back quickly.

Step 6: Remove the bay leaves and carefully spoon the hot chutney into sterilised jars. Seal immediately and allow to cool before storing.

Tips & Variations

Sterilise jars and lids by washing in hot soapy water, rinsing well, and placing them on a baking tray in a low oven for 10 minutes or until completely dry. If using rubber seals, soak them in just-boiled water before use.

For extra heat, increase the amount of chilli flakes or add chopped fresh chillies.

Swap cooking apples for pears for a different fruity twist.

Use dark brown sugar instead of light for a richer molasses flavor.

FAQs

Can I use ripe red tomatoes instead of green ones?

Green tomatoes are preferred because of their firm texture and tart flavor, which balances the sweetness in the chutney. Using ripe red tomatoes will result in a softer, sweeter chutney with less tang.

What dishes go well with green tomato chutney?

This chutney pairs wonderfully with cheese boards, grilled meats, sandwiches, and curries. It adds a deliciously tangy and sweet dimension to many savory dishes.