Green tomato and apple chutney

    Green tomato and apple chutney

    108saves
    10hr10min


    148 people made this

    About this recipe: This green tomato and apple chutney is the perfect combination of sweet and savoury. Absolutely great with cheese and biscuits or in a hearty ham sandwich.

    jean.isacke Dorset, England, UK

    Ingredients
    Makes: 2 kg chutney

    • 450g (1 lb) green tomatoes, chopped
    • 450g (1 lb) onions, minced
    • 225g (1/2 lb) apples, cored and chopped
    • 450g (1 lb) brown sugar
    • 55g (2 oz) salt
    • 300ml (1/2 pt) malt vinegar
    • 225g (1/2 lb) sultanas
    • 1 teaspoon ground ginger

    Method
    Prep:10min  ›  Cook:2hr  ›  Extra time:8hr setting  ›  Ready in:10hr10min 

    1. Combine all of the ingredients in a large saucepan and bring to the boil. Reduce to a simmer for 2 hours, stirring occasionally, until the chutney has cooked down and thickened.
    2. While the chutney is still hot, ladle into sterilised jars, seal tightly and leave undisturbed overnight to set. Store in a cool dark place until ready to use.

    Tip

    To spice up this chutney, add a little mixed peel and cayenne pepper.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews (8)

    RobynCynthiaRichardson
    18

    I followed the Recipe by the letter with ingredient amounts and directions, why ever would anybody use 2oz of Salt, far too Salty, unedible through it all away and use a Recipe from another site - 27 Sep 2013

    16

    I didn't have malt vinegar, so I substituted 200 ml white wine vinegar, 75 ml apple cider vinegar, and 25 ml red wine vinegar. I used only 30 grams of salt, a 2 cmx2 cm cube of fresh ginger instead of ground, aaaand used mostly white sugar with a bit of demerera mixed in. It worked out great. - 08 Sep 2013

    11

    A great easy recipe to follow. Quickly blitzed the onions, then the tomatoes and apples in the processor and I used less than half the salt and substituted crystallised ginger and love the results! Subtle and sweet rather than vinegary. All done in 2 hours. Only filled 4 jars (and a spoonful which I've already eaten) though so I shall have to make some more! - 02 Sep 2013

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