Menu Close

Green Tomato Chutney


Green Tomato Chutney

Green Tomato Chutney

A good way to use up those end-of-season unripe tomatoes is making our sweet and vinegary green tomato chutney. This chutney is wonderful when used as an accompaniment with cold meats and cheese or on a sandwich or burger.
Course: Preserving
Cuisine: Modern Australian
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12 jars
Author: The Cook
5 from 1 vote
Print Recipe Rate this Recipe Pin Recipe


  • 2 kg green tomatoes, cored, chopped coarsely
  • 2 large onions, chopped coarsely
  • 2 large Granny Smith apples, peeled, cored, chopped coarsely (or similar cooking apples)
  • 2 cups raw sugar
  • cups apple cider vinegar
  • 1 cup sultanas (golden raisins)
  • 4 fresh red chillies, chopped finely
  • 6 cloves garlic, chopped finely
  • 2 teaspoons cooking salt
  • Hot Sterilised Jars

Recipe Instructions

  • Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil.
  • Reduce heat, simmer, uncovered, stirring occasionally, about 1½ hours, or until chutney is thick.
  • Spoon hot chutney into hot sterilised jars, seal immediately.

Cooks Notes & Variations

  1. Label and date jars when cold. Store in a cool, dark place for at least 3 weeks before opening. Refrigerate after opening.
  2. This green tomato chutney recipe is quite spicy. For a milder version you can remove the seeds from the chillies, use less chillies, or omit the chillies altogether.

Rate this Recipe


Serving: 1jar | Calories: 255.84kcal | Carbohydrates: 61.12g | Protein: 3.16g | Fat: 0.55g | Saturated Fat: 0.09g | Sodium: 417.16mg | Potassium: 606.74mg | Fiber: 3.89g | Sugar: 52.81g | Vitamin A: 1232.87IU | Vitamin C: 64.97mg | Calcium: 48.35mg | Iron: 1.57mg

Alternative Comment Form


Notify of

Send this to a friend