Spiky Green Tomato Chutney

green tomato chutney

This is the first recipe I’ve posted on this blog that doesn’t contain cheese but I can pretty much assure you that it may not have cheese in it but it will certainly have cheese on it, under it and with it! The tartness of the green tomatoes combines with the sweetness of the apples and red onions and the spices to make a delicious, almost sweet and sour, flavour that goes perfectly with a tangy farmhouse cheddar.

It’s been a good year for tomatoes in our garden but, alas, they’re just not ripening much anymore and if any do struggle through, they are immediately set upon by a legion of slugs and snails. So rather than surrender them to the slimy army, when a relative presented me with a big bag full of windfall apples, it seemed the perfect opportunity to stock up on chutney for the winter ahead.

Our tomatoes are an heirloom variety called Tigerella, named so because of the beautiful stripes they have. This doesn’t affect the flavour of the chutney at all but I’m showing you a lovely picture anyway:

green tomato chutney stripy tigerella

I’ve called it ‘spiky’ rather than ‘spicy’ as it’s the flavour rather than the heat of the spices that comes through. This quantity will fill about six standard jam jars.

1 inch ginger, roughly chopped
2 red chillies, deseeded and roughly chopped
2 star anise
2kg green tomatoes, roughly chopped
500g apples, cored and roughly chopped (I used eating apples but cookers would also be good)
2 red onions, chopped
225g raisins, chopped or you can leave them whole if you like big raisins in your chutney
570ml vinegar (I used red wine vinegar but you could also use white wine vinegar or malt vinegar)
400g dark brown sugar
1 crushed tsp allspice berries
2tsp salt

Place the ginger, chillies and star anise in a piece of muslin and tie it up tightly.

Put all of the other ingredients into a large, heavy-based pan and stir to combine well. Put the muslin bag of spices into the mixture.

green tomato chutney

Bring to the boil and then simmer gently, stirring every now and then.

Meanwhile, sterilise your jars. I put mine in the dishwasher for a good clean and then pop them in a low oven (the lids too). Alternatively you could wash them in boiling water and then put them in the oven.

The chutney is ready when it’s a dark brown colour and most of the liquid has boiled away so that it has a thick, sticky consistency; when you drag a spoon across the bottom of the pan, it will take a while for the chutney to re-cover the bottom. This can take two hours or more, particularly as there is so much liquid in the tomatoes.

green tomato chutney

When it’s ready, fill the hot jars and seal tightly, label and date. Then go and find yourselves the nicest cheddar you can lay your hands on.

Because Chutney begins with a ‘C’, I am adding this to this month’s Alphabakes Challenge, hosted by The More Than Occasional Baker (this month’s host) and Caroline Makes


Filed under Cheese Recipes

20 responses to “Spiky Green Tomato Chutney

  1. Oh, that’s a good idea, although I might not get that many green tomatoes. Now, at least I know.

  2. I’ve been meaning to make red onion chutney for ages now, perhaps this will motivate and inspire me, I’ve had two failed attempts at making halloumi but I shant be defeated..

    • I love red onion chutney (or marmalade) too but haven’t made any for a couple of years. My attempt at halloumi turned into feta and then even that disintegrated in its own brine 😦 I am psyching myself up to make another cheese but not sure what – perhaps we should have a joint attempt! Mozzarella? 😉

  3. A great idea for green tomatoes. You also had me at “fromage.” 🙂

  4. Ooohh, I’ll be sure to bring back some nice cheddar on my next visit to the UK!! Thanks so much for your visit to my page and the like!

  5. I love the look of Tigerella tomatoes. This chutney sounds delicious and definitely perfect with some cheddar cheese. Thanks for entering AlphaBakes.

  6. I’ll be having a go at this recipe later in the year (it’s only Spring here) – I’ve been using my old Delia Smith green tomato chutney recipe for years and it’ll be nice to try a new one!

  7. Mmm, sounds good. Thanks for visiting my blog & glad I’m pleased you liked the blue cheese risotto. Glad that your like led me to your fromage fancying pages!

  8. Pingback: Roasted Green Tomato and Cheddar Bread Tarts | Fromage Homage

  9. Oh, how did I miss this post until now? Your chutney looks delish.

  10. Laura Reid

    Does this recipe need to be left to mature? Thanks x

  11. It’s this time of year again – plenty of green tomatoes around this year!!

    • Hello! Not so many here, alas! They have been ripening at such a rate of knots that I don’t have many green ones. Luckily, I still have a few jars from last year (and the gallons of courgette chutney from this summer, groan).

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