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 salt)

Instructions

Step 1: Heat the olive oil in a large preserving pan over medium heat. Add the chopped onions and gently soften for about 10 minutes, stirring occasionally to prevent 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 the mixture becomes fragrant.

Step 3: Stir in the chopped green tomatoes, diced apples, and half of the cider vinegar. Simmer gently for about 15 minutes until the tomatoes and apples soften.

Step 4: Pour in the remaining cider vinegar, then add the brown sugar, chopped dates, sultanas, and sea salt. Cook over low heat, stirring until the sugar dissolves completely.

Step 5: Increase the heat slightly and bubble the chutney for about 1 hour and 30 minutes. Stir occasionally and cook until the chutney is thick and jammy. You can test readiness by dragging a spoon along the bottom of the pan—if the line remains without filling back immediately, it’s done.

Step 6: Remove the bay leaves. While the chutney is hot, transfer it into hot, sterilised jars using a clean ladle or funnel. Seal the jars immediately.

Tips & Variations

Sterilise jars and lids by washing them in hot soapy water, rinsing, then drying in a low oven for 10 minutes. For rubber seals, soak them in just-boiled water before use to ensure cleanliness.

Adjust the chilli flakes to your preferred heat level, or leave them out for a milder chutney.

Try adding a cinnamon stick during cooking for a warm, spicy twist.

FAQs

Can I use red tomatoes instead of green tomatoes?

Green tomatoes provide a firm texture and tangy flavor ideal for chutney. Using ripe red tomatoes will result in a sweeter, softer chutney with a different flavor profile, but it is still possible if you prefer.

Do I need to sterilise the jars before storing chutney?

Yes, sterilising jars and equipment helps prevent spoilage and extends shelf life. Proper sterilisation ensures your chutney stays safe and fresh for several months.