Green Tomato Chutney
Sep 17th 2008MargeFood & Recipes & Jams & Chutneys & Tomatoes & Vegetarian
This year the British summer has been a typical one – with plenty of rain and hardly any sun, consequently only a few of the tomatoes at il giardino del terra del Marge (the garden to you!) have ripened. This has left me with a glut of green tomatoes. However, not to be outdone, done down, or vanquished I have done my research and found a really good green tomato chutney recipe! I have adapted it to my own taste and present it here for you.
Now the first thing I would suggest when it comes to making chutney is to allow yourself a good few hours. This is very much like jam making as you are effectively making a savoury jam, and cannot be rushed. (I understand Tefal have produced a jam making machine which cuts the time down. If you make a lot of jam and preserves them it might be worth considering?)
Ingredients:
- 1kg green tomatoes
- 2 medium size apples
- 500g soft brown sugar
- 500ml malt vinegar (or about 3/4 of a pint)
- 2cm of root ginger
- 3 red chilis (you can use more if you like things hot!)
- 125g raisins
- 300g shallots
- 1 tsp salt
Method:
- Wash the green tomatoes well. If you see any with blossom end rot (like a nasty bruise), or any yukky bits then chuck them out.
- Prepare the chilis (carefully!) and set them aside. I used chilis from the garden that I had frozen so I didn’t need to wash them again. I also kept the chilis whole.
- Peel the ginger using a sharp knife. They are so knobbly it is too much of a faff to use a peeler!
Give the ginger a light bash with a rolling pin. You want to squash it a bit without breaking it into pieces. Set aside - Take the green tomatoes, shallots, and apples and bung them in a food processor. You want things nicely chopped but not mushy. If you are a tough guy (or don’t have a food processor) you can chop things with a good sharp knife, but bear in mind this will take a while.
- In a large, deep cooking pot place the chopped items along with the vinegar, sugar, raisins (I like to leave them whole for this recipe), and salt. Give it all a mix with a wooden spoon.
- Add the chilis and ginger and stir again. Put the heat on and bring the chutney to the boil. You will need to keep stirring to make sure the sugar dissolves and the bottom of the pot doesn’t catch. When stirring make sure you don’t break the chilis or you will have chili seeds all over the chutney! If you have one of those tea cage things you can use that to put the chili and ginger in if you wish.
- Once at a good boiling stage turn the light right down to a simmer. And this is where patience comes in handy. You will need to simmer the chutney for ages, at least an hour, if not more. Also you will need to stir the chutney from time to time. Whilst the chutney is simmering you can take some ‘me’ time. Personally I like to do a bit of tapestry needlework or read .net magasine – true!
- One thing you can do whilst waiting for the chutney to simmer is to prepare the chutney jars. Being resourceful you can use old coffee, jam, or pickle jars. You MUST clean the jars and lids until scrupulously clean in very hot water. Whilst the jars are still wet microwave them for 2 minutes on high.
- Once the chutney has attained a jam like consistency it is done. Take out the chilis and ginger (or just remove the tea cage thing) and discard.
- Carefully spoon the chutney into the sterilized jars. It is a good idea to make sure the jars are warmed too so as not to crack when the hot chutney goes in! You want to pack the chutney in so there are no air bubbles. Create a seal over the surface of the chutney with a bit of folded clingfilm. Put the lids on tightly. Leave the jars to cool thoroughly. Once opened keep the chutney in the fridge.
- Serve in a nice cheese sandwich, or as a relish with a lovely meat dinner.
Green Tomato Chutney
100 Comments »
Loading ...
Jem on 17 Sep 2008 at 11:35 am #
Ahh, fantastic! I too have a ton of green tomatoes, so I might have to try this.
Marge on 17 Sep 2008 at 12:38 pm #
Dear Jem,
It is certainly well worth the effort. I had my first green tomato chutney and cheese sandwich today and it was a little piece of tangy heaven!
Strictly speaking it is best to wait a week to allow the flavour to mature, but I just couldn’t resist.
Joanne on 09 Oct 2008 at 9:48 pm #
Have it on the go as I type. Looks lovely-my hubby tells me it’s just as well I don’t have a sense of smell though. I omitted the chilli and added a teaspoon of mustard seeds instead hoping the kids will go for it more. I can’t wait to let you know the results…will wait a week or two for the flavours to mature.
Thanks for the recipe-couldn’t let all my green toms go to waste and I lurve chutneys and pickles.
Marge on 09 Oct 2008 at 10:40 pm #
Dear Joanne,
I am pleased you gave my recipe a try. It was the first time I had made chutney myself and was delighted with the results (several jars have been finished and a large one is still in the fridge).
Please let me know how you get on,
Regards
Marge
Joanne on 14 Oct 2008 at 4:08 pm #
Can you believe I studiously watched and stirred the mixture every 10 mins and when I dared to use the internet for 10mins it started to burn to the bottom of the pan!!
I was lucky however to spoon the chutney into the jars without much waste. I couldn’t wait for the chutney to mature so half a jar has gone already with another four in the pantry. It’s lovely and much to my surprise, my husband and two girls (8 and 9 yrs old) were impressed-although they weren’t with the smell when it was cooking!! This recipe is definitely being kept for next year, especially with our british weather!! So many thanks to you. 
Jo
Marge on 15 Oct 2008 at 7:42 pm #
Dear Joanne,
I am delighted you able to save your chutney from being ‘extra crunchy’ and that you and your family are enjoying the chutney too.
Glad to be of service.
Marge
Hermi on 01 Nov 2008 at 8:09 pm #
Just doing this recipe. I’ve added all my yellowy-orange toms so it looks beautiful though I know it’ll go sludge brown soon, but I hope it still works…! Marge, in the unlikely event you’re online of a saturday evening, how much will I need to stir when it’s simmering? am hoping I can potter…
Hermione
Marge on 01 Nov 2008 at 11:01 pm #
Dear Hermi,
I hope I haven’t left it too late to reply, but I would suggest stirring the chutney at least every 10 minutes or so. As long as the chutney is on the lowest light on the hob it should be OK. Just stay in the vicinity of it and keep an eye out for any smoke!
Seriously, as long as you don’t forget about it it should be OK.
Please let me know how you get on
Regards
Marge
Tina on 03 Nov 2008 at 2:27 pm #
Can anyone tell me how long I have to leave the prepared chutney before I can eat it?
Marge on 03 Nov 2008 at 3:18 pm #
Dear Tina,
I would suggest leaving the chutney for about a week to allow the flavours to mature. After that once the chutney is open keep it in the fridge.
Regards
Marge
Tina on 04 Nov 2008 at 10:59 am #
Thats great! I am pleased to be able to use up the gree tomatos I am left with after our awful english summer!! Thank you!
Sabina on 06 Nov 2008 at 5:32 am #
Actually, quite frankly, the commentary is more interesting messages themselves. (Not to insult the author, of course
Dom on 16 Nov 2008 at 9:30 pm #
This really is a great recipe Marge – thanks for helping me make good use of all the green tomatoes that simply had no chance of ripening during such a summer. I also added some bruised cardamon pods along with some brown mustard seeds – the initial tasting was promising and it’s going to be difficult to wait for another week to see how the flavours develop!
Marge on 17 Nov 2008 at 10:36 am #
Dear Dom,
Thanks for the kind compliment. I am glad so many of us that had green tomatoes this year have been able to make good use of them! (though I am hoping next year to be able to post a recipe for fresh tomato sauce … )
Not being a big fan of cardamon myself this is not an ingredient I would use, however I would be interested to know how the matured chutney tastes.
Sam B on 22 Aug 2009 at 5:34 pm #
Hi there.
Just a little note to say I made your chutney this afternoon (my tomatoes that I’d spent so long nurturing caught some fungal disease, so I thought I’d try and use them green). I’m going to leave the chutney for a week before using it, but I tried it before it went in jars and it was delicious – nice and tangy but sweet enough. Can imagine it will be nice with a lump of cheese or in a sandwich.
Thanks for your recipe! I now don’t feel my hard work has gone to waste!
Sam
Sharon on 22 Aug 2009 at 10:36 pm #
Hi
just wanted tosay thank you in advance – have a glut of green tomatoes as no sunshine here and now i know wht to do with them!
Marge on 22 Aug 2009 at 11:07 pm #
Dear Sam B,
Glad to hear the recipe worked for you
Marge
Marge on 22 Aug 2009 at 11:08 pm #
Dear Sharon,
I think chutney is almost better than a fruit jam or preserve, so enjoy!
Marge
Stephanie on 23 Aug 2009 at 9:03 pm #
Dear Sam B
I have had exactly the same problem, hence the looking for a recipe for using green tomatoes. It was my first time growing my own and I was all excited and expectant of a bumper harvest ( so disapointed, however hopefully not all lost) .
I shall be buying the ingredients tomorrow. How many jars will I need for this recipie?
Marge on 24 Aug 2009 at 10:25 am #
Dear Stephanie,
It all depends how many tomatoes you have. Using my recipe you will probably need about 6-8 standard size jam jars, although I used large coffee jars too so I didn’t need as many small ones.
Hope this helps
Marge
Bob on 25 Aug 2009 at 7:52 pm #
Heaven
Stephanie on 28 Aug 2009 at 11:32 am #
I filled 3 x 100g coffee jars with the above quantaties. Smells amazing. As I wasn’t planning on making preserves I didn’t have any jars stashed, so will be using coffee out of ice cream tubs for a while!
Gave me an excuse to be in the kitchen while the plumber fixed the leaking pipie that I found when the replacement washing machine arrived to replace the broken one! Oh and the phone is defunct too – more money, but I do have chuckney!
Marge on 28 Aug 2009 at 11:44 am #
Dear Stephanie,
There must be some cosmic going on as I had to get a replacement washer recently, and I made chutney this week! The smell of chutney cooking must be one of the best things about August.
Val Soames on 29 Aug 2009 at 8:24 am #
Dear Marge
Made spicy red tomato last week, has to be left for 1 month before eating, but did try it and it is very promising. Now have lots of green tomatoes so thought would try this recipe today. How strange that I needed to have my washing repaired yesterday.
Marge on 30 Aug 2009 at 1:55 pm #
Dear Val Soames,
Well done on managing to wait a whole month before trying your chutney. Personally I don’t have the patience!
… and clearly there appears to be spooky link between washing machines and chutney
Jess on 31 Aug 2009 at 11:41 am #
Thank you Marge!
from all the positive responses this looks like a good recipe. I’ll be making it this afternoon. All my beautiful tomatoes have been struck down with blight. Again.
:::sigh:::
So I have had to salvage what I could.
Fingers crossed my washing machine isn’t struck down!
Marge on 31 Aug 2009 at 6:10 pm #
Dear Jess,
Onward and upward Jess – wishing you chutney success!
Deborah on 08 Sep 2009 at 10:09 am #
I am on the search for a green tomato chutney and this one sounds lovely, thank you. I am fed up with all my tomato’s being invaded by hungary caterpillar’s!!!! so I have taken all those still intact off the plants and now have a vast mount that I would hate to waste after all the nuturing my family and I gave them!!
Marge on 08 Sep 2009 at 12:42 pm #
Hi Deborah
I found loads of unripe toms with the beginnings of blossom end rot yesterday, so I had to make chutney myself. Best of luck
Marge
petra on 08 Sep 2009 at 6:03 pm #
I’ve never grown tomatoes before and am not the green fingered type, believe me! but they went mad it was like a scene from the triffids!!
So i have tomatoes coming out of my ears, i have made chutney since i was at school, too long ago to mention but i’m not wasting all these lovely toms.
So off i go, thanks for the recipe it looks easy enough and i’ll keep my eye on the washing machine too. xx
Marge on 09 Sep 2009 at 9:42 am #
Dear Petra
Good luck with the chutney
This does seem to be a very popular recipe. I am so glad so many of you are able to make use of it.
If you like please send in pics of your efforts.
Liz on 09 Sep 2009 at 7:20 pm #
Hi Marge,
I’m currently abroad and have a garden with loads of green tomatoes . I’m certainly going to have a go with your recipe sounds scrumptious. I’ve made loads of things with lovely ripe tomatoes as we get plenty of lovely sunshine but its the end of the season and I just hate waste.
Thanks again……….I love to hear your voice when I’m reading your tips.
Liz
Liz on 10 Sep 2009 at 1:41 pm #
Am going to try your recipe tomorrow ,think i will do my washing first
Marge on 10 Sep 2009 at 6:59 pm #
Dear Liz,
A wise move!
sharon b. on 11 Sep 2009 at 12:10 pm #
hi marge, i also live in another country, France to be precise, and i was also looking for a green tomato chutney recipe, i have had many red toms this year, but i planted too many plants and now have stacks of toms so wanted something different to try with my toms, i am going to try this recipe, it sounds lovely i will let you know how i went on later. take care.
Marge on 11 Sep 2009 at 12:29 pm #
Dear sharon b.,
I love France, years ago I even lived there. Hope you do well with the chutney
Marge
anne morton on 12 Sep 2009 at 2:36 pm #
I also have loads of green toms this year due to our lovely scottish weather!! All mine are cherry toms, do i have to peel them or is it ok to cook them whole?
Tracey on 12 Sep 2009 at 4:17 pm #
Hi Marge
Have just completed a batch of the Green Tomato Chutney as I also have had a glut of green toms due to the cornish weather – should have waited a few days as it is now glorious and I bet the toms would have ripened!! Well worth the effort – its a fantastic recipe and really yummy.
Marge on 13 Sep 2009 at 11:56 am #
Dear anne morton,
No need to peel the tomatoes. You could cook them whole if you want really chunky chutney, but I would recommend chopping them up a bit.
Marge on 13 Sep 2009 at 11:57 am #
Dear Tracey,
Good to hear the chutney worked for you, and I know what you mean about waiting for things to ripen. I have quite a few trusses of tomatoes in the garden and many of them were earmarked for further chutney, however they are starting to turn red so I am going to leave them until the end of the month.
Christopher on 15 Sep 2009 at 10:47 am #
Am waiting to experiment (from absolute neophyte!), but a couple of questions:
1. How do I keep it looking GREEN as opposed to sludge colour??
2. Why are raisins and apples used?
Thanks!
Marge on 15 Sep 2009 at 11:42 am #
Dear Christopher,
In answer to your questions:
1) I have no idea! I suppose you could add food colouring, but would you really want to? I like the browny colour of the chutney (how dare you call it sludge?
)
2) Raisins and apples add pectin needed for the chutney to set, and the flavours of the fruit enhance those of the tomato.
Let me know how you get on
peter on 17 Sep 2009 at 11:54 am #
hi i have a good few green tomatoes and i usually just red them off on the window sill but i am going to have a go at your recipe and it will be my first time at trying to make the chutney… fingers crossed and i will let you all know how i get on
Marge on 17 Sep 2009 at 12:09 pm #
Dear peter,
I haven’t tried using ripe tomatoes so I would be interested to know how it turns out
Kim on 17 Sep 2009 at 6:24 pm #
Hi Marge,
This looks like a great recipe, I haven’t tried it yet but am planning to soon.
I have a couple of questions
which sort of apples do you recommend? Cookers, or eaters? Which do you use?
Can you use onions instead of shallots?
Can you also add red/semi ripe tomatos, or should they only be green?
Thanks
Marge on 18 Sep 2009 at 12:17 pm #
Dear Kim,
I like to use eating apples so I don’t have to add extra sugar. The reason shallots are best is because the flavour is more delicate. If you want to use onions I suggest you go for small, young onions. Also semi ripe tomatoes would work but green is best.
Hope this helps
Deborah on 18 Sep 2009 at 4:09 pm #
Hi Marge
I wrote to you back on the 8th of Sept looking for a good chutney recipe, I have tried it and its fantastic, perfect with cheese and biscuits!! my husband and my 2 year old love it too, Thanks again x
James Cotterill on 20 Sep 2009 at 8:44 pm #
Thanks for the recipe, i only made a half measure but it was really good
Marge on 21 Sep 2009 at 10:54 am #
Dear James Cotterill,
Well done that man!
Marge on 21 Sep 2009 at 10:56 am #
Dear Deborah,
Terrific news and you are very welcome! It is messages like this that make me glad I started this blog in the first place
florence on 22 Sep 2009 at 7:43 pm #
can i cut the brown bits which may be blight off the tomatos to put into the chutney? I have never grown them before.
Marge on 23 Sep 2009 at 9:56 am #
Dear florence,
All you have to do with tomatoes that have blight is simply to cut the blight bit away and use the good parts of the tomatoes in the chutney.
Marina Chase on 25 Sep 2009 at 7:19 pm #
made your chutney and it’s very sweet ugh!can you suggest a way t tone it down?
Marge on 28 Sep 2009 at 9:41 pm #
Dear Marina ,
At the risk of being annoying chutney is meant to be sweet
… however, if you want to take the edge off the sweetness then add a bit more chilli and some onions rather than shallots. You should find the flavour intensifies over a few weeks and the sweetness ill ease off a bit anyway.
Regards
Marge
NIGEL on 29 Sep 2009 at 10:47 am #
Hi great ideas, I love messing in kitchen & with ton of green toms, I still have chutney from 2008 really tangy…. Though for a differance i added squeezed & chopped limes + all of the above every body wants a jar great at side of a curry #cheers sept 2009
Marge on 29 Sep 2009 at 4:29 pm #
Dear NIGEL,
I like the idea of putting limes in. I would imagine it really boosts the chutney tang.
Well done
Amanda C on 30 Sep 2009 at 5:41 pm #
Hi, I’m really lucky that I had LOADS of lovely red tomatoes (I know how to prevent the blight now!), but still have some green ones that the autumn weather will not ripen, so I’m glad I found this recipe, it looks and sounds like my mum’s old recipe. I have 3 questions.
1) I will probably only have about 1 or 2 pounds of green tomatoes, how do I scale down the ingredients?
2)Could I use jam sugar?
3)My housemate is allergic to raisins, sultanas and that ilk. What could I use instead?
BTW I will be adding home grown chilis. Yay!
Marge on 30 Sep 2009 at 8:32 pm #
Dear Amanda ,
I have some green tomatoes that I have been trying to ripen indoors (in a bowl with a banana, all covered with a thick tea towel – to varying results), however I think I may just have to make some more chutney myself!
In answer to your questions:
1) If you have 2lbs of green tomatoes then the recipe should stand as is. If you have 1lb then halve all the other ingredients … if you have a different amount ….er… maths was never my strong point, but essentially you use the same items but in proportion.
2) Mother of Marge says jam sugar would be ideal to use because you are making a type of jam. She says the preservative properties of jam sugar make all the difference.
3) You can use prunes or apricots instead of raisins etc. (If you do I would love to know how it turns out)
And you earn ‘Marge Approval’ for using home grown chillies
Frank on 02 Oct 2009 at 3:08 am #
Marge
Hello from Michigan (over the Pond and very near Canada). The first frost was coming and I had a mountain of green tomatoes and was looking to find something to do with them. I spotted your recipe and did a double batch yesterday (minus the hot peppers). We filled 21 half pint jars!
Other changes: I handchopped all ingredients; great chunky texture.
I used white onions and added a chopped red bell pepper. That red looks nice against the brown.
We let ‘em age a whole 24 hours and then opened one jar this evening. My chutney-hating spouse loved it! The flavor was wonderful; can’t wait to see what this treat will be like after a full month’s aging.
Many thanks!
Frank
Marge on 02 Oct 2009 at 1:31 pm #
Dear Frank,
I am so pleased you were able to make good use of recipe – and 21 jars! Consider yourself ‘Marge Approved’!
Brian on 03 Oct 2009 at 9:43 pm #
Marge,
what a find,first time making chutney for me so I didn’t know what to expect.I have just finished making your recipe and can’t wait to try it,so far the sampling has been good.
Thank you for taking the time to share your recipe’s with us.
Marge on 04 Oct 2009 at 10:50 pm #
Dear Brian,
Thank you for your kind comment. I had no idea when I posted this recipe that it would prove so successful.
Marge
john on 05 Oct 2009 at 10:44 pm #
dear marge
first time making chutney,hope it tastes as good as it smells. im glad somebody knows what to do with green toms. THANKS
matt on 06 Oct 2009 at 9:52 am #
awesome, so much good stuff to come out of a wasted crop, thankyou
Jess on 06 Oct 2009 at 11:33 am #
Just thought I’d let you know that the chutney was a hug success. I omitted the raisins and added a few mustard seeds. Great stuff! I’ll send a picture next time I have a cracker moment.
I have already given away several jars to impressed friends and family. I’ll certainly be making it again next year.
http://margeland.co.uk/blog/wp-content/plugins/tango-smileys-extended/tango/grin.png
Jess on 06 Oct 2009 at 11:34 am #
Hug? huge!
Steve on 07 Oct 2009 at 4:23 pm #
If a watched kettle never boils, a watched tomato never ripens either. I’ve finally given up waiting for them to turn red and this looks like the perfect recipe – and I’ll use some of the chillies from the garden too (I’m going to try drying the rest). I had great plans for Italian tomato and chilli sauces, but that might have been more effective if we had Italian weather here rather than a typical British summer. I’m looking forward to trying this recipe though, once I’ve sorted through my stash of ‘useful’ jars to find ones with vinegar-proof lids that is. Thank you!
Marge on 07 Oct 2009 at 10:24 pm #
Dear Steve,
I know the feeling about trying to wait for tomatoes to ripen. I put a load of green ones in a bowl with a banana which helped to ripen some but still there are plenty of green ones left … I feel a chutney coming on!
And you’re welcome
YVONNE on 08 Oct 2009 at 6:02 pm #
I’m just in the process of making this now, used prunes and onions instead of sultanas and shallots, as they were here in the kitchen, so no need to shop. It looks divine, can’t wait to add it to my shelf along with my other jams, jellies and preserves.
I had bumper crops of everything this year, so along with coming back from dog walking with bags of plums, sloes and blckberries, I have a lovely winter table to look forward to.
Thankyou for this recipe, it is just the right thing to cook on a miserable October day.
Jean on 09 Oct 2009 at 9:12 am #
Hi Marge
Wow!! Have just made some and I’m having to keep my hubby from eating it straight from the jar!! Have got up early this morning to buy some ingredients to make some more with my last lot of toms. Great stuff!!
Diane on 09 Oct 2009 at 1:21 pm #
Hi Marge – just to say that this stuff is great ! Hardly any of my toms ripened sucessfully (probably due to North West England’s weather) but its not a problem now! We cant get enough of this yummy stuff !
Thanks
Mary Parker on 10 Oct 2009 at 9:59 am #
Hi Marge,
Shall be embarking on my first attempt at your recipe tomorrow!
I just wondered – with regard to the chillis – are they literally just washed, left whole and put in the pan….or should I pierce them a few times?
I did this when I pickled onions a couple of years ago – and just wondered whether it’s something you do with this recipe or whether it will make the chutney too fiery! I don’t want it TOO hot!
Thanks,
Mary
irene on 11 Oct 2009 at 4:19 pm #
can you tell me how long you can store this chutney for
Marge on 11 Oct 2009 at 9:12 pm #
Dear irene,
It should last for months – if you can resist it that is!
Marge on 11 Oct 2009 at 9:13 pm #
Dear Mary ,
I would definitely keep the chillis whole. If the seeds escape from the main chilli fruit they will make the chutney very hot indeed. Don’t forget to remove them from the chutney when it is finished cooking.
jackie on 11 Oct 2009 at 9:53 pm #
I found the mixture a little sweet and vinegary I used demerara sugar could be the reason
Joyce on 14 Oct 2009 at 9:46 am #
I use white wine vinegar – more expensive but comes out less vinegary if you don’t like that kind of taste.
Lee in Iowa on 16 Oct 2009 at 6:04 pm #
Iowa had the same cold summer it seems England had last year (Last year we had “500-year” floods and sludge in the basement, so no time to garden.) I’m looking at your recipe and planning to get started right after a faculty meeting. I’ve made green tomato dill pickles, green tomato bread and butter pickles, and STILL have more! (Admittedly, with our economy gone south, everyone is planting more; I had 76 tomato plants out, though not all of them prospered.
Thanks so much for this recipe! Looks like the best chutney ever; will let you know how it comes out. (Could send pix; is there a way?) — Lee in Iowa
Jodie on 17 Oct 2009 at 12:35 pm #
Hi All,
I’m making the chutney for the first time today and just wanted to check that it is meant to smell quite strongly while it’s cooking? My other half has left the house in disgust, although I’ve promised him it WILL taste better than it smells!
Thanks
Jodie
Marge on 17 Oct 2009 at 10:11 pm #
Dear Lee ,
It is so encouraging to get posts from across the Pond about my *ahem* modest chutney recipe
I am working on setting up a ‘Your Gallery’ page on the main blog with pics from posters, and would love to check out some pics of your chutney making. If you like, please send your pics as an attachment to an email (for the address see the Contacts page).
Regards,
Marge
Marge on 17 Oct 2009 at 10:13 pm #
Dear Jodie,
Yes, ‘chutney in the making’ is pungent stuff – the smell will calm down though. If you allow the chutney to mature for a couple of weeks (I couldn’t and had to dive in after a week!), then the taste will be splendid
Marge
Clare on 18 Oct 2009 at 8:07 pm #
Wow! After all those letters I couldn’t wait to get cooking. After 26 years in Australia I am a newbie at growing English fruit and veg, but my toms were amazing this year. I didn’t cut them back and one plant produced just over 30 lbs, sprawled all over the place, true, but who cares?
Just made my first batch of chutney, sitting on the counter looking enticing. We both thought it was a bit sweet from our initial tasting, so I may add cardamon pods, as someone else did, next time and a few more raisins. Maybe my chillies weren’t the right sort.
Lee in Iowa on 19 Oct 2009 at 4:48 am #
Oh, is this great! First off, I had to convert the measurements to at least SORT of accurate US measurements. I came up with 2 lbs green tomatoes, 2 apples (ok, no need to convert THAT), 2 cups brown sugar, 1 pt malt vinegar (but not liking vinegar, I cut it to 3/4 cup), 1 inch ginger root (love ginger, so I minced up the softer fresh parts and put ‘em in, then put the ginger and just one hot pepper in during simmering, removed later); 1 cup raisins, 1 medium onion (no shallots around the house), and 1 tsp salt.
Got to say, I can’t imagine how I can wait around a week or more before getting into this yummy chutney. Oh yes, Clare, it’s definitely sweet! Yum, yum, yum. Lee in Iowa
janice on 20 Oct 2009 at 1:43 pm #
just been trawling through the net looking for a green tomato chutney and decided on yours !!
mine is in the slow cooker though !!
is it a sweetish taste then ?? i do have some pickling spice in a metal tea bag thingy , in the slowcooker
i might chuck a few mustard seeds in .
cant wait to try it !!
Margaret In Tropical Queensland on 26 Oct 2009 at 7:22 am #
This morning I accidentally broke off one branch of my tomato plants with several green ones attached. Found this website and thought yes, green tomato chutney sounds great but I don’t have a large enough pan to cook it in. Thanks to Janice I can use my slow cooker. What a great idea! Now to find out how long to cook it for in the slow cooker…..then to find some jars……….gave all mine away last week to a friend who is making mango chutney. Perhaps we can do a deal? Cheers all you green tomato chutney lovers.
Vicki on 26 Oct 2009 at 8:33 pm #
Hi Marge,
I have made my first chutney today with my Mum (using some ripe tomatoes and marrow from my Dad’s allotment) and I think that we have got the bug.
We are going to try your Green Tomato Chutney recipe next weekend and can’t wait.
Vicki
Ruth M Turner on 27 Oct 2009 at 3:27 pm #
Hi Marge
I am in the process of making your famous green tomato chutney as I type. As a first timer I am so looking forward to tasting it in a couple of weeks time (if I can wait that long). The only thing I needed to know was how many jars I would need / total quantity of chutney it would make? Apologies if there is an obvious answer!! Thanks again for your wonderful recipe and I will post some piccies later.
Marge on 27 Oct 2009 at 8:08 pm #
Dear Ruth ,
If you are using the amounts the recipe states then you will need about 6 standard size jam jars, or a 3 large coffee-jar sized jars. I hope you do well and I look forward to the pics.
Marge
PS. And hopefully by then I shall have gotten rid of this stomach bug and will be posting new recipes soon
Irena Christopher on 27 Oct 2009 at 8:36 pm #
After trawling the internet looking for a decent green tomato chutney I decided on this one as so many people have left good comments about it. I ended up doubling the quantities but it ended up taking 6 hours to cook in a large stew pot! Probably my fault due to me using an electric hob and having the heat way too low for the size of the pot – it didn’t simmer but just kept the mixture warm – d’oh!. The result though is fantastic. Just need to let it mature before I crack it open with the cheese and hams. I’ll try the next batch in my slow cooker and let you know how it comes out. Many thanks for posting the recipe – will definately look through the others you’ve posted. PS hope the stomach bug has passed.
Jane Johnson on 10 Nov 2009 at 2:39 pm #
I am looking forward to making chutney from your recipe. One question – if I use slow cooker I would obviously have to cook with lid on, so would chutney reduce as it is does on the hob and would consistency be okay? I have already made one batch of chutney (not your recipe as I have only just found it) and even though I stirred quite regularly, it caught on the bottom of pan even at lowest flame.
Look forward to a response (from anybody in the know!!!)
Regards – JJ (Derbyshire)
Marge on 10 Nov 2009 at 6:53 pm #
Dear Jane ,
Actually I would advise against using a slow cooker because you would have to cook the chutney all day! In order for chutney (or jam for that matter) to set it needs that quick boiling in the beginning and then the slow simmer for an hour. What you might find is that the sugar in the chutney is ‘gathering’ on the bottom of the pan and settling around the edges. To help use your wooden spoon to tamp the sugar down with a gentle patting motion. This should break up the settled sugar and avoid it catching.
Marge
Jane Johnson on 11 Nov 2009 at 10:41 am #
Thanks for your advice – very much appreciated. I will let you know how I get on.
JJ
Vanessa on 15 Nov 2009 at 7:26 pm #
Hi Marge,
Just wanted to say THANKS for such a wonderful recipe.
This is my first year with a large enough garden to finally grow my own veg. Its been a fairly successful year for my first, but after loosing half my tomato plants to blight, the rest just didnt get enough sunshine.
I was desparate to be able to use the green ones that I had left, and after searching for a recipe for Green Tomato Chutney that I liked the look of, yours was the one!
I used apples from the garden, and my own Prarie Fire chillis too – The plan is to give the jars as Xmas pressies (if they last that long!!) so I would like to be able to put a little info on the stickers that will go on the jars. I am not sure if anyone has resisted long enough…… But have you any idea how long I should tell them that it will keep unopened? Also, if its stored in the fridge once opened, how long does it stay good?
I shall be having a look round the rest of your website now, and try to resist opening a jar to have for tea!!
Thanks again,
Vanessa
Moya on 17 Nov 2009 at 12:48 am #
Ooh, I’ve just noticed the comments on broken washing machines.
We made huge quantities of yummy chutney yesterday (nicely lined up on the shelf, my first chutney attempt, and happily using up green glut from my first tomato growth too), and now my washing machine has died. Have we stumbled on some strange cosmic connection… maybe it’s the scent of vinegar.
Marge on 17 Nov 2009 at 12:42 pm #
Dear Moya,
This is indeed quite spooky!
Marge on 17 Nov 2009 at 12:45 pm #
Dear Vanessa,
I love the idea of chutney as a present, nice one
I think as long as the chutney was put in properly sterilised jars and sealed correctly then it should keep for 6 months. Once opened I tend to keep it in the fridge … the thing is at Casa Marge chutney doesn’t seem to last very long as it ends up being scoffed pronto!
Marge
Alexandra on 18 Nov 2009 at 4:56 pm #
Well, after starting at 8.30 this morning I’ve just sat down ! (now 3.45pm)
We had one fantastic tomato plant that had seeded itself. We’ve had about 10 kilos of tomatoes off the one plant! I have just used the last 4 kilos to make your chutney, I decided the last green tomatoes had no chance now of ripening. I didn’t realise how much my 4 kilos would make
) Friends and family I hope you will all like it !
} Looks ok and has a nice dark colour. I actually used half soft brown sugar and half dark brown sugar. As I like ginger I grated it and left it in the chutney. I also chopped the apples manually and left them in larger chunks as I like the fruity bit. In the taste tests it is yummy. Like everyone else I doubt it will make the week maturing time ;o)
I found the recipe very easy to follow and having never made chutney before, the only problem I had was deciding whether it was “done” or not. It did take longer than anticipated and I ended up simmering for about 2.1/2 hours. I think its done
Many thanks for the recipe Marge.
Kind regards
Alex
Marge on 18 Nov 2009 at 10:16 pm #
Dear Alexandra,
Well done you and I am glad you liked my recipe.
I think I am going to have to post some new chutney recipes pretty soon.
Marge
Christine on 05 Feb 2010 at 10:44 am #
Hi to all,
I can’t believe it…. Last week I had to replace my old washing machine and this week I can’t stop giggling at all the excess tomatoes I have in my garden!!. What I thought were small bush type plants turned out to be HUGE BIG TREES !! I’m determined not waste the tomatoes so tomorrow I’m off to the shops to buy some extra bottles to put them in. Can’t wait to try this recipe as it certainly seems to be popular.
Christine
Marge on 05 Feb 2010 at 2:29 pm #
Dear Christine,
I am so glad you will be able to make use of my recipe. Please let me know how you get on and send in some pics too
Regards
Marge