Green tomato chutney

Cooking with green tomatoes is a great way to use up those pieces that just won't ripen, either on the vine or off. Serve with cold meats and cheese or on sandwiches and burgers.

  • 20 mins preparation
  • 2 hrs cooking
  • Makes 1
  • Print
Green tomato chutney


Green tomato chutney
  • 2 kilogram green tomatoes, cored, chopped coarsely
  • 2 large brown onions (400g), chopped coarsely
  • 2 large granny smith apples (400g), peeled, cored, chopped coarsely
  • 2 cup (440g) raw sugar
  • 2 1/2 cup (625ml) cider vinegar
  • 1 cup (150g) sultanas
  • 4 fresh long red chillies, chopped finely
  • 6 clove garlic, chopped finely
  • 2 teaspoon coarse cooking salt


Green tomato chutney
  • 1
    Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil.
  • 2
    Reduce heat, simmer, uncovered, stirring occasionally, about 1 1/2 hours, or until chutney is thick.
  • 3
    Spoon hot chutney into hot sterilised jars, seal immediately. Label and date jars when cold.


Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening. This recipe is quite spicy. For a milder version remove the seeds from the chillies or use less chilli, if you like. Serve with cold meats and cheese or on sandwiches and burgers.

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