Green tomato chutney

Green tomato chutney

Recipe by


  • 1kg green tomatoes + 6 red tomatoes

  • 350g onions – I mixed white, red and shallots

  • 2 sweet red peppers

  • 90g raisins

  • 250g light muscovado sugar

  • 1 medium sized, hot red chilli

  • 1 tsp salt

  • 2 tsp yellow mustard seeds

  • 300ml white or red wine vinegar


  • First, get jars ready. Wash them and fill with boiling water. Let stand for 10 minutes. Pour out the water and stick the jars in a warm oven to dry.
  • Wash and chop the tomatoes into halves (small) or quarters (larger). Put the green tomatoes into a large, heavy-bottomed pan. Keep the red tomatoes aside for the time being.
  • Add the raisins, finely chopped chilli (seeds and all), finely sliced sweet peppers, sugar, salt, mustard seeds and vinegar.
  • Bring to the boil and simmer on low heat for 40 minutes. Add the red tomatoes and continue to simmer.
  • After one hour, squash the green tomatoes with a wooden spoon against the pan to help them soften. Pick our tomato skins out of the pan. Simmer for another half an hour.Spoon the hot mixture into the sterilised jars and seal.