Green Tomato and Apple Chutney
This traditional condiment is an excellent way to use up end-of-season produce. It combines green tomatoes and cooking apples with sultanas, dates, and a blend of warming spices, all simmered in cider vinegar and brown sugar. The result is a thick, flavourful chutney ideal for cheese boards or as an accompaniment to curries. The recipe yields approximately five 450ml jars and requires about 150 minutes to prepare and cook.
Ingredients
- 4 tbsp olive oil
- 1kg onions chopped
- 6 garlic cloves finely chopped
- 1 tbsp mixed spice
- 1 heaped tsp yellow mustard seeds
- 1 tsp chilli flakes (optional)
- 2 bay leaves
- 2kg green tomatoes roughly chopped
- 500g cooking apples peeled and diced
- 850ml cider vinegar
- 500g light soft brown sugar
- 200g soft pitted dates chopped
- 200g sultanas
- 1 tbsp flaky sea salt (or 1 heaped tsp coarse crystal)
Method
- Warm the olive oil in a preserving pan. Cook the chopped onions for 10 mins until they begin to soften. Stir in the chopped garlic, mixed spice, mustard seeds, optional chilli flakes, and bay leaves, cooking for a further 5 mins until aromatic.
- Add the roughly chopped tomatoes, diced apples, and half of the cider vinegar. Allow this to simmer for about 15 mins until the fruit has softened. Pour in the remaining vinegar, followed by the brown sugar, chopped dates, sultanas, and salt. Heat gently until all the sugar has dissolved.
- Increase the heat slightly and let the mixture bubble for about 1 hr 30 mins until it achieves a thick, jam-like consistency. It is ready when you can draw a line across the base of the pan and the chutney does not immediately flow back. The exact time may vary based on the tomatoes' juiciness. Discard the bay leaves, then spoon the hot chutney into prepared, sterilised jars while still hot.
Nutrition (per serving)
Calories18 kcal
Carbs4 g
Sugars4 g
Sodium40 mg
Recipe details
Skill levelEasy
CategoryCondiment
Cuisineindian
DietGluten-free, Vegetarian
