Green tomato and apple chutney

Too many of this year’s tomatoes haven’t ripened so I’ve been making chutney. It was very simple to do.


  • 2lb green tomatoes – chopped
  • 2lb Bramley apples -peeled and chopped
  • 8oz sultanas
  • 8oz shallots – chopped (I used frozen ones from Waitrose – defrost and drain off the liquid). You could use onions instead.
  • 8oz soft brown sugar
  • 24 fl. oz. malt vinegar
  • 1 tablespoon ground ginger
  • 1 tablespoon mixed spice


  • Heat vinegar and sugar until sugar is dissolved. 
  • Add all other ingredients
  • Boil for 10 minutes
  • Simmer for around 3 hours, stirring from time to time
  • Check consistency by drawing a spoon across the centre. If liquid forms in the channel – simmer for longer
  • Spoon into sterilised jars
  • Leave in a cool dark place for 8 weeks before eating








  1. It sounds delicious. I make a red tomato chutney, although I haven’t made any recently as I still have a couple of jars left from the last batch I made. I use a different recipe, which calls for ginger, garlic, mustard, chilies, and a lot more sugar! But, it is ready to eat, right away. 🙂 Enjoy your chutney when it is ready.


  2. I used to make a lot of jams and chutneys but then a few years ago realised that I was spending a lot of time doing it, my wrists were hurting a lot for days afterwards (first signs of my arthritis) and that I was, for the main part, giving away most of the stuff I made. That, plus one memorable really hot late summer week when I came down to the kitchen pre work at 5.45 every day, and found the house STILL smelling like a fish and chip shop from the vinegar, made me stop and give all my preserves kit away. Now I just cheat every so often and buy nice chutneys and jams lol.

    BTW – thanks for the door info, much appreciated. Didn’t get back earlier as given the good weather forecast we just took off for a couple of days. No internet access or phone signal. Like the old days, we had to walk to a phone box. Bliss.


    • And I mostly cheat too, Savannah! It’s ages since I made a new chutney until now. I had the extractor hood over the cooker on full speed for three hours because, yes it can smell pretty awful when you’ve been boiling vinegar. Fortunately it seems to work.


  3. It looks as if I’m going to have plenty of left over green tomatoes this year so may very well make cutney. I hope you don;t mind but I’ve prited off your recipe – it looks delicious. Thanks


    • You’re very welcome, Joy! It’s one that was in my recipe notebook. Been there for years and I have no idea where it originally came from but I made it in the past and it tastes okay !


  4. Oh, those look amazing! I don’t have any jars otherwise I might be tempted even though I’ve never in my life made chutney! Nor do I think we have sufficient green tomatoes to make an amount worth making, if that makes sense!
    Margaret P


    • Total sense. I can’t se why it wouldn’t work with red ones, though the sugar would need to be reduced as they’d be sweeter. I had a lot of jars but gave them away last year as I hadn’t made chutney for ages. Typical. This is my full complement now – which miraculously was just the right amount for what I’d made!


  5. I used to make Green Tomato Chutney and it was my favourite of all chutneys. It was a recipe given to me by my MIL which included more or less the same as yours with the addition of dates. I miss making it.


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