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Green tomato chutney



2kg green tomatoes, sliced
2 red peppers, chopped
600gm onions, chopped
600gm apples, chopped
300gm sultanas
25gm white mustard seeds
25gm salt
1 medium size piece of root ginger, well bruised
1/2 tsp cayenne pepper
600gm light brown sugar
800ml malt vinegar

Place all the ingredients in a preserving pan. simmer slowly for two hours or so stirring intermittently, or until cooked down to a consistency when a spoon pulled across the surface leaves a trail. Texture may be improved by some crushing with a potato masher near the end of cooking.

Remove ginger before putting into sterilised jars. Fix lids on while hot.

Do not overcook as it thickens up a bit as it cools in the sealed jars.

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