Hot green tomato chutney

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Prep time:

Cook time:

Serves: 12

By wrinklygran



  • 1 tsp salt

  • 1 tbsp soft brown sugar

  • 3 green chilli chopped

  • 600ml cider vinegar

  • 100g fresh root ginger peeled and thinly sliced

  • 23 cloves garlic peeled

  • 1kg green tomatoes coarsely chopped


  1. Place all the ingredients in a large pan with the sugar, salt and half the vinegar. Bring to the boil and simmer gently until the tomatoes and garlic are cooked, about 20 mins.
  2. Add the rest of the vinegar, bring to the boil and simmer until it thickens.
  3. Cool and bottle into sterilised jars. Do not use metal lids, they will corrode!

Handy Hint

The garlic is easy to peel if you pour boiling water over them and leave it for a few minutes.

Additional Information

  • tomato

  • Make Ahead

  • Jam and chutney

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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  • wrinklygran 02/09/12 13:45

    This is a perfect recipe to deal with a tomato glut on the allotment. I can acquire 10 kilos of green tomatoes from the allotmenteers, as the nights draw in, and the tomatoes will no longer ripen/. I grow my own chillies and gatlic, too. This is a very hot and sharp pickle that matures with keeping - ideally until february. We have usually eaten several jars of it by then. Eat with cheese, curries, cold meats