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My gran's been making this wonderfully tangy and sweet green tomato chutney for as long as I can remember. It's fantastic as a relish in a burger or just with cheese and biscuits.

It's a brilliant way to use up unripe tomatoes if the weather (like this year) hasn't been great for them. I picked 5kg of green tomatoes from my allotment as they were starting to get blight then made two batches of this stuff. Some will be saved for Christmas presents and some will get eaten over the year.

Step 1: Ingredients

Ingredients:

  • 2.5kg green tomatoes, roughly chopped
  • 0.5kg onions, finely sliced
  • 4 tsp / 30g salt
  • 1L malt vinegar
  • 0.5kg soft light brown sugar
  • 250g sultanas, roughly chopped
  • 3 tsp / 20g ground pepper

Equipment:

  • Preserving pan or other large lidless pan. I prefer a 10 L stainless stock pot.
  • 7 - 10 jars with lids
  • Food wrap / cling film
  • Sticky labels
  • I find a jam funnel really useful. Especially for larger bits of tomato.

Approximate cost: 2.5 GBP per batch (if you grew the tomatoes).

Tried out this recipe for the first time today, am a complete novice at doing this type of cooking. We'll it worked out great have no worries in recommending it to all.
<p>try it with dark brown sugar its amazing</p>
<p>Not sure what happened, followed recipe but came out very sharp &amp; vinergary!!!</p>
<p>i think the British way will be fine as it has been for generations MOST OF US HAVE NEVER BEEN SUBJECTED TO BOTULISM HOPE IT DID NOT LAST TOO LONG IN USA</p>
<p>In desperate need of suggestions of other fruit or veg that would work well with the rest of this recipe, please!! My 3 year old was so proud of her preschool tomato growing project, especially after we created her a special little veggie patch for all the different things she bought home. We ended up with 3 monster tomato plants and loads of tomatoes, but they refused to ripen so we decided on Green Tomato Chutney for everyone for Christmas. Picked them a couple of days ago, took out any that looked a bit manky and stuck them away in the shed. Went shopping this morning for the ingredients needed for this recipe, having spent hours going through various recipes from every direction and deciding on this one as a first attempt. I now have everything I need to make this recipe, except the green tomatoes - they obviously had blight, but most had grown fluff after a fair few had split! Heartbroken Mummy &amp; daughter, but determined to use the ingredients to make something for Christmas presents!!</p>
<p>make it with firm Red tomatoes you can use green plumbs to just aadjust the sugar</p>
<p>What a total waste of time and ingredients! This recipe is terrible. I put exactly 10g (measured with digital scales) of white pepper and nearly burnt my mouth out when I tasted it.</p>
<p>This worked really well - great recipe and delicious with cheese.</p>
<p>I need help with the measurements, what is 2.5 kg and 0.5 kg, is it 4 tsp of salt, etc...</p>
<p>Made this last year, went down a bomb with friends. am doing again this year</p>
<p>I just finished making this and it is delicious: sweet, fruity, tangy and has a bit of heat from the pepper. I am a Brit who has lived in the USA for more than 20 years and I do a lot of preserving. Reading the comments that have been made previously, I think that I can provide a few pointers and insight.</p><p>1) I can confirm that Sultanas are very similar to golden raisins and they do work well as replacements. White pepper is different (hotter) than the more commonly found black pepper but both will work.</p><p>2) This recipe calls for malt vinegar and I've seen many people here suggesting changes. If you choose cider vinegar or white vinegar, the color of the finished product will be different and these vinegars have different taste profiles. I would be very hesitant to switch to balsamic vinegar because the sugar and acidity will be very different. Whichever vinegar you use, it should be 5% acidity to ensure that the pH of the chutney will be raised sufficiently to kill/ reduce bacteria growth.</p><p>3) Changes to the type of sugar will impact the product flavor and color. If you are in the USA, sugar beet is often sold instead of cane sugar and this has been shown to greatly impact flavor, crystallization, etc. look for pure cane sugar. You should not reduce the sugar or replace some of the sugar with an artificial sweetener because the sugar is a preservative and making any changes to the formula will impact shelf life.</p><p>4) British teaspoons are smaller than US teaspoons. The gram weights given for the salt and the pepper seem off and I would probably use 15 grams of white pepper rather than the 20 grams stated in the listed ingredients. 20 grams might well work with black pepper, if you want some heat to the finished product.</p><p>5) This is an old recipe, created before concern was raised about botulism, yeasts and mold in food. In the USA, it is recommended that only tested recipes are used and that foods are properly sealed for storage; things still seem more lax in England. If you have any family members who are immune-compromised, you may wish to sterilize and can the chutney. Tested chutney recipes are available from Ball, Kilner and the US government. To properly can this chutney, you will need a water bath canner and canning jars with two piece caps. Half fill a water bath canner with water and 1/4 cup of white vinegar, submerge clean canning jars in the water and the water up to 180 degrees Farenheit. The jars should be held at this temperature for 10 minutes to sterilize the jars and ensure that they will not break when filled with the hot chutney. A separate pan should be filled with 180 degree water and the sealing lids submerged in it for 10 minutes prior to use to soften the sealing compound. Remove one jar at a time and fill to 1/2 inch from the rim. Take a toothpick or jar filler tool and run it around the inside edge of the jar to remove any air bubbles. Wipe the rim of the jar with a clean, damp dish cloth then remove a lid from the pan of water and place it on the top of the jar. Screw on the cap, finger tip tight and place it on a towel until all the jars have been filled. Lower the filled jars into the water bath canner and ensure that the jar tops are covered with 1-2 inches of water. Out the lid of the canner, increase the heat to medium high and bring the water to a rolling boil. Once a rolling boil has been reached, keep boiling the jars for 15 minutes. After 15 minutes, turn off the heat, take off the canner lid and let the jars sit in the hot water for 5 minutes. Remove the jars to a towel-covered surface and leave for 12-24 hours, until cold. The lids may make popping noises while in the canner or on the counter as a vacuum is created in the jars and the lids set. Remove the screw band and check for a good seal by seeing if the center of the lid will pop up and down. If the lid moves, the seal didn't take and the product should be refrigerated and consumed within a few weeks. Sealed jars can be stored in a dark, cool place for usually up to 12 months. Check that the jar is still sealed before attempting to eat the product and discard any where the seal has broken or the contents are moldy/smell strange.</p><p>I hope this helps.</p>
<br> Last<br> night I was made this recipe. I can&rsquo;t imagine, it was made so delicious. Good<br> recipe. Thanks for sharing with us.
<p>I did everything &quot;wrong&quot;, and it still turned out great! Really: sliced the tomatoes instead of chunking them; I was making a 1/2 batch but forgot to halve the sugar; instead of sultanas, used black raisins, with &quot;craisins&quot;, and chopped dried apricot. But it turned out great! It will go great with homemade cornbread! Next time, I'll add some chilis to it. Also, loved the idea, </p><p><a href="http://www.instructables.com/member/MaitripushpaB" rel="nofollow">MaitripushpaB, of adding anise or fennel! Thank you. </a><br></p>
Has anyone tried this with green and red tomatoes? I've just prepped a batch and they are salting now! Hope it turns out ok!
<p>Hey SmudgerS &gt; how did it go? Am just salting my green (&amp; slightly red) mix... with a few little red peppers too....</p>
<p>hi thanks for a great recipe, and such great instructions, just made some, didn't have enough green toms so just put less of the other ingredients in and taste great, also added some cooking apples x</p>
<p>I must admit,I had never made any chutney before,until this summer.I have made four batches of this great green tomato chutney.Have just come back on to see if anyone has put green tomatoes in the freezer,to make more at a later date.So will be picking more to do at a later date before the frost arives.Thank you for this great recipe</p>
Made this today, really easy to do and tastes great would definitely make again.
<p>what a fantastic recipe Already to make this afternoon Thank you More of granny's recipes please</p>
<p>HI, I made this today but found it took 3 hours to get the correct consitency, though it looks and smells great. Am planning on making a 2nd batch tomorrow, should I reduce the amount of vinegar or just carry on the same?</p>
<p>Like some of the others, I've never done anything like this myself (though seemed to have helped my mum unendingly to make pickles and jams). Had a bit more tomatoes than the recipe so fiddled with amounts. Used mainly dark brown sugar and also added some aniseed (would have preferred fennel but couldn't find any). Made 7 jars - with, darn, some left over that just has to be eaten up! It's wonderful - I had some on apple slices. Wunderbahr! Great instructions. Though it took about 4 1/2 hours to cook rather than 2ish, even after salting the tomatoes overnight. Thank you so much!</p>
<p>Curry powder is a good idea. I use a couple of teaspoonfuls (homemade) with my apple chutney.</p>
After a rubbish summer here in the Uk i was left with 6kg of green tomatoes. Unsure of what to do with them a friend suggested i made green tomato chutney. <br><br>I spent hours on the internet looking at recipes and reading the comments. As this one had the most postive comments i decided to give this recipe a go and i'm so pleased i did! <br><br>I only made 1/4 of the recipe to reduce waste in the event that the end result didnt taste as planned but i was not disappointed! I will be using the rest of my tomatoes to make these as Christmas presents and for an upcoming charity do!<br><br>Thanks ever so much!
<p>Looks like a great way to use up all the tomatoes that didn't ripen this year - thanks for such a clear and friendly recipe!</p>
<p>I was wondering if I could add some curry powder.</p>
<p>Curry powder would give it a heavy note. If you want to hot it up just add chilli powder. A small amount of garram masala powder would make it spicier</p>
<p>Used this great recipe today for the third time, very easy to follow and great results!</p><p>I have loads of green tomatoes left and was just wondering if you know whether it would be OK to freeze them and then make more chutney later, or would there be too much liquid after defrosting? (I don't think we would use it before going off I I made more now.) Thanks for sharing your gran's recipe....</p>
<p>I think it would be fine. You will defrost and salt them before making chutney anyway so that will let you get rid of most of the water.</p>
Thanks, I'll give it a go......<br>
<p>Great recipe. Used dark brown sugar and results were amazing. Thanks.</p>
<p>This is my first attempt at anything like this, i left out the sultanas and added bramley apple and a couple of cayen peppers.</p>
<p>Well done! Looks good, and a lot of people have said it's been nice with some added heat.</p>
<p>who did this recepie as 3n tsp is no where near 20g of pepper &amp; 4tsp is not 30 g of salt </p>
<p>will it taste ok without the sultanas in</p>
<p>I just opened my last jar that I made this time last year &amp; it's fine.</p><p>I have the 1st batch of salted tomatoes &amp; onions in the fridge right now, ready to be made tomorrow evening</p>
<p>This is my favourite chutney ever! Made it three times now and never fails to impress! Thanks so much for posting :) I'll post photos tonight when I've made my 4th batch.</p>
<p>I am going to try this recipe as it sounds great. Its just a shame that the web site you are using is covering all your great instructions with a lot of annoying and non relevant ads that make reading the recipe almost impossible. I do not revisit websites that use this sort of intrusive marketing.</p>
<p>I'll send you a PDF without adverts if you'd like. Or I have lots of pro memberships I won, if you'd like one you can have it.</p>
Thank you for the offer but I manged to get the recipe copied. Have tried it twice so far and plan on a third batch tomorrow. So easy and delicious.
<p>Opened a jar today that I made March last year, still tastes amazing! Got to get started on this years green tomatoes : )</p><p>Have you ever made this recipe using red tomatoes?</p>
<p>I use a different one for red tomatoes. You can find it on my profile, but I prefer the green tomato recipe.</p>
<p>Try this one..<br>Tomato Sauce</p><p>1 and a half kilos tomatoes </p><p>500 grams onions</p><p>500 grams apples</p><p>2 cloves garlic</p><p>250 grams garlic</p><p>250 grams sugar</p><p>2 level tablsp salt</p><p>Half teasp cayenne pepper</p><p>1 tblsp whole cloves </p><p>1tblsp black peppercorns</p><p>500 ml malt vinegar<br> chop tomatoes, onions and apples\par</p><p>put in large saucepan\par</p><p>add rest of ingredients\par</p><p>bring to boil then simmer gently for 2 1/2 hrs UNCOVERED\par</p><p>push mixture through a sieve\par</p><p>bottle and cover when cold...\par</p>
<p>Hi, i am busy with your recipe and very excited about my end product. I live in South Africa and not many people here even know about using green tomatoes. I guess I started planting mine late and now have my 2.5 kg needed for the recipe. Thank you for sharing. Belinda</p>
<p>You're welcome Belinda. Enjoy!</p>
<p>I am making this tomorrow. Is there anything I can use instead of the sultanas?</p>
<p style="margin-left: 20.0px;">They're not really necessary, just nice. They add a bit of sweetness I guess. You could throw in a couple of apples or some other dried fruit like apricots or raisins. I think sultana is the UK name for what the US call raisins, I'm not sure what the Australian version is though.</p>
<p>You have inspired me Miss Mouse! I am in the process of making the chutney now and was wondering what to do as I do <br>not have a pot big enough for the whole mixture as per the recipe <br>here. I think I will separate it into two pots and make two different <br>batches! One I will make according to the recipe and the other I will <br>experiment with some other spices. I have another 4Kg of tomatoes on <br>top of this to experiment with also, plus more on the vine, so maybe I <br>will make a few different varieties...</p>
<p>This recipe has shown me that I need bigger bowls and cooking pans in my kitchen :D</p>

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