12 October 2011

Spicy green tomato chutney

As well as cucumbers my communal garden has lots of tomatoes. Unfortunately they too have been a bit neglected and I fear that it's a bit late in the year for them to ripen. So I picked a load of them and made a spiced green tomato chutney. I like Nigel Slater's suggestion of putting a few ripe tomatoes in the mix as well, so I chucked in a few shop bought ones.

In the spirit of educating myself about chutney-making I did everything by eye.
  • the amount of tomatoes above (two kg?)
  • 400g sugar
  • 350 ml vinegar (try malt/white wine mix)
  • chopped fresh chillies to taste
  • two onions chopped small
  • a handful of raisins
  • a few cloves, peppercorns, star anise, cumin, coriander seed - take your pick

Fry your onion in oil for five minutes then add everything else (easy huh?). Cook on a low heat for fifty - sixty minutes.

After finding the plum chutney (which I recently broke out - very nice. It had softened and rounded over time.) I made a while ago a little bit liquid I was careful to leave this one for an extra twenty minutes or so. It probably had about an hour in total. The tomatoes break down very thoroughly and make a wonderfully jammy matrix for the other bits.

Push a bit to one side and if it doesn't rush back immediately it's nearly ready.

Have your empty jam jars immersed in another pot with boiling water and decant your hot chutney into them.

My chutney draw is getting pretty healthily populated!


  1. This looks amazing. How long would it last?

  2. Thanks! I think a year or two, generally pretty long lasting.