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Green Tomato Chutney Recipe-900

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Apple, ginger, and mild onion make this chutney especially sweet, rather than spicy.

Yield: 6 qts (6 liters)
Prep time: 30 Minutes
Cooking time: 2½ Hours


  • 2¼ lb (1kg) green tomatoes, washed and chopped
  • 1½ lb (675g) red or yellow onions, chopped
  • 2¼ lb (1kg) tart apples, cored and chopped
  • 2½ cups packed light brown sugar
  • 2½ cups malt vinegar
  • 1 tbsp ground ginger
  • 1 tbsp black or mixed peppercorns

Special Equipment:

  • Extra large stainless steel saucepan
  • 5–6 × 1lb (450g) glass canning jars





1. Mix the tomatoes, onions and apples together in a large, heavy-bottomed saucepan. Add the brown sugar, vinegar, ginger, and peppercorns, and mix again.

2. Bring to a boil over medium-high heat, stirring almost constantly to dissolve the sugar. Reduce the heat to low and simmer about 1¾ hours, stirring often to discourage scorching, until the chutney is thick and pulpy.

3. Have ready 6 hot, sterilized 1quart (1 liter) glass canning jars. Screw the lids on the hot jars. Let stand until cooled.

4. Wipe the jars clean and label. Store in a cool dark place. Once opened, store in the refrigerator and eat within a week.


Banana and Green Tomato Chutney:

Substitute peeled, thickly sliced bananas for the apples and 1 tbsp curry powder, 1 tsp ground allspice, and 1 tsp ground ginger for the ginger and peppercorns. Replace the apples with bananas and the spices with 1 tbsp mild curry powder, 1 heaped tsp allspice and 1 tsp ground ginger.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 72 servings.

45kcal (2%)
12mg (1%)
5mg (8%)
5mcg RAE (0%)
0mg (0%)
5mg (0%)
0g (0%)
0g (0%)
0mg (1%)

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