Step 8: Is it ready yet???

When your chutney has reduced by almost half and is thick and golden brown, it is almost ready. Boil it a little longer, I'm almost certain you'll be as impatient as I am and need to leave it just a tiny bit longer. I found a good gauge of it being thick enough was when I could drag my wooden spoon across the bottom of the pan and see the bottom for a little while after it had passed. When that happens, it's ready.

Remove your sterilised jars from the oven and place on newspaper. At this point I realised I didn't have any newspaper so I used chopping boards. Regardless, make sure you have something covering your work surfaces to make it easier to clean up, bottling the chutney will make a fair bit of mess.

Holding the hot jars in an oven mitt in one hand, spoon the chutney into the jars with the other. When full give them a quick tap on the bottom against the work surface to knock out any air bubbles then fill the next jar.

When all your jars are full place a double layer of cling film or food wrap across the top of each jar and then trim around it. As the chutney cools the air below the wrap will contract, sucking the cling film down against the surface, protecting it further from mould. You can see the concave shape of the wrap in the pictures.
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>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>
<p>Hi There, I used your recipe to make Chutney and blogged about it. <a href="http://surewhatelsewouldibedoing.blogspot.ie/2014/11/green-tomato-chutney.html" rel="nofollow">http://surewhatelsewouldibedoing.blogspot.ie/2014/...</a> </p><p>Your instructions were really clear and the chutney turned out well. I particularly love it on toasted sandwiches. Thanks.</p>
<p>Just finished a batch! My husband is a Londoner but makes his home here in Texas. He wanted green tomato chutney with our tomatoes that we had to pick before the cold weather. I don't know green tomato chutney so we found your recipe and now have 12 half pint jars cooling. We can't get sultanas but used raisins and he seems pleased with it. I think I'm gonna be hooked&hellip;.. It's still hot but smells and tastes amazing and I'm ready to try it with some Jacobs Cream Crackers and cheese. Didn't have a problem with your instructions. Good job and tell your Gran that her Chutney has come to Texas.</p>
<p>Sooo glad that I found this recipe - it's so easy and tastes delicious. I live in France and have had an abundance of green tomatos left over. Made my first batch two weeks ago and started eating this week - amazing. Have given some to my french neighbours!! Now starting my second batch to use the last of my tomatoes; have added some diced red apple to this batch as well - here's hoping it will be as good as the original recipe!!</p>
<p>My Daughter gave me some of her green tomatoes and I followed your Grans recipe- well almost, minor adjustments added pinch cayenne pepper! Tastes good now! Just in time for Christamas ! yummy x</p>
<p>It worked really well! We also had green tomatoes which were blighted. After using them to make a green tomato soup a few times (very nice!) we decided to make the chutney and it is tasty :) It is the first time my mother and I have made something like this that gets put in jars, and it worked for us novices.</p>
First go at chutney this morning and it's easy to follow and tastes great. Don't know how ill resist to let it mature for a month :-)
<p>I am a chutney junky.... has anyone tried stirring a small spoonful through a tossed salad. Certainly helps with the diet :)</p>
<p>Im picking my green tomatoes from the garden this weekend and will try your gran's recipe. </p>
<p>I notice that in the ingredients list you ask for 20g of ground pepper yet further into the recipe it changes to 15g. I cannot see where the other 5g is added. Also, for how long do the jars stay in the oven to dry and sterilise?</p><p>Thanks</p>
<p>i made this chutney but mine tastes very vinegary can i save it or shall i throw it?</p>
<p>Hmmmm. If you're sure you used the correct ratio of ingredients it should be fine. I'd just jar it and leave it a month to mature then taste it. It might mellow out.</p>

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