Description
This vibrant Green Tomato Chutney is a tangy and sweet condiment perfect for enhancing sandwiches, cheeses, and grilled dishes. Made with green tomatoes, cooking apples, and a blend of spices simmered until thick and jammy, it offers a wonderful balance of flavors with a touch of heat from chili flakes. Preserved in jars, this chutney is ideal for enjoying year-round.
Ingredients
Scale
Main 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 chilli 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)
Tips for Sterilising Jars and Equipment
- Wash jars and lids in hot, soapy water and rinse thoroughly.
- Place jars and lids on a baking tray and heat in a low oven for 10 minutes or until completely dry.
- If using rubber seals, remove them and cover in just-boiled water.
- Sterilise any funnels, ladles, or spoons to be used for potting the chutney as well.
Instructions
- Soften the Onions: Heat the olive oil in a preserving pan over medium heat. Add the chopped onions and let them gently soften for about 10 minutes, stirring occasionally to prevent sticking.
- Add Aromatics and Spices: Stir in the finely chopped garlic, mixed spice, yellow mustard seeds, chilli flakes (if using), and bay leaves. Cook for 5 more minutes until the mixture becomes fragrant.
- Simmer Tomatoes and Apples: Add the roughly chopped green tomatoes, peeled diced cooking apples, and half of the cider vinegar to the pan. Simmer gently for approximately 15 minutes or until the tomatoes and apples have softened.
- Incorporate Remaining Ingredients: Pour in the remaining cider vinegar, then add the light soft brown sugar, chopped soft pitted dates, sultanas, and flaky sea salt. Stir and cook gently until the sugar has fully dissolved.
- Reduce and Thicken: Increase the heat slightly and allow the chutney to bubble gently for about 1 hour and 30 minutes. Stir occasionally to ensure even cooking and prevent burning. The chutney is ready when it thickens to a jammy consistency and a line dragged across the bottom of the pan does not flood back immediately.
- Finish and Pot: Remove the bay leaves, then carefully pot the hot chutney into hot, sterilised jars. Seal immediately to preserve freshness and flavor.
Notes
- Sterilise jars and equipment thoroughly to ensure safe preservation.
- The cooking time can vary depending on the water content in the green tomatoes, so adjust as needed to achieve the right thickness.
- Chilli flakes are optional; adjust to your spice preference.
- Store sealed jars in a cool, dark place and refrigerate after opening.
- This chutney pairs well with cheese boards, sandwiches, and barbecued meats.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: green tomato chutney, homemade chutney, preserving, British condiment, sweet and tangy chutney
