Description
This Green Tomato Chutney is a flavorful, tangy, and sweet preserve made with fresh green tomatoes, cooking apples, and a blend of spices simmered to a thick, jammy consistency. Perfect as a condiment to complement a variety of dishes, it combines the tartness of green tomatoes with the sweetness of dried fruits and brown sugar, balanced with warming spices and a hint of heat from chili flakes.
Ingredients
Scale
Chutney Ingredients
- 4 tbsp olive oil
- 1 kg onions, chopped
- 6 garlic cloves, finely chopped
- 1 tbsp mixed spice
- 1 heaped tsp yellow mustard seeds
- 1 tsp chili flakes (optional)
- 2 bay leaves
- 2 kg green tomatoes, roughly chopped
- 500 g cooking apples, peeled and diced
- 850 ml cider vinegar
- 500 g light soft brown sugar
- 200 g soft pitted dates, chopped
- 200 g sultanas
- 1 tbsp flaky sea salt (or 1 heaped tsp coarse crystal salt)
Equipment Sterilizing Tip
- Jars and lids, washed and dried in a low oven for 10 minutes
- Rubber seals soaked in just-boiled water
- Sterilized funnels, ladles, and spoons
Instructions
- Heat the oil and soften the onions: In a preserving pan, warm the olive oil over medium heat. Add the chopped onions and cook gently for about 10 minutes until they soften but do not brown.
- Add garlic, spices, and bay leaves: Stir in the finely chopped garlic, mixed spice, yellow mustard seeds, chili flakes (if using), and bay leaves. Cook for an additional 5 minutes until the mixture becomes fragrant.
- Add tomatoes, apples, and vinegar: Tip in the roughly chopped green tomatoes and diced cooking apples along with half of the cider vinegar. Simmer gently for about 15 minutes, or until the tomatoes and apples have softened.
- Add remaining ingredients and dissolve sugar: Pour in the remaining cider vinegar, then add the light soft brown sugar, chopped dates, sultanas, and flaky sea salt. Cook gently, stirring often, until the sugar has completely dissolved.
- Simmer to thicken: Increase the heat slightly and bubble the chutney mixture gently for about 1 hour and 30 minutes. Stir occasionally to prevent sticking, and continue cooking until the chutney becomes thick and jammy. Test readiness by dragging a wooden spoon across the base of the pan; the line should hold without the chutney flooding back immediately.
- Final steps and storage: Remove the bay leaves from the chutney. Immediately pot the hot chutney into hot, sterilized jars to seal in freshness and store as desired.
Notes
- Sterilizing jars and equipment thoroughly is essential to ensure safe preservation.
- Adjust chili flakes according to your heat preference or omit if you prefer a milder chutney.
- The cooking time to achieve the perfect thickness may vary depending on the water content of the tomatoes used.
- Use a preserving or heavy-bottomed pan to prevent burning during the long simmer.
- This chutney develops deeper flavor when allowed to mature for a few weeks before opening.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: green tomato chutney, homemade chutney, preserving, British condiment, spiced chutney, tomato recipes
