November 16, 2023


We harvested the last of the tomatoes the other day, dug up the plants and dispatched them to the compost heap.  All but one of the tomatoes were hard and green.

I had made green tomato chutney in the past and was not too thrilled with it but this time we had so many good tomatoes that it seemed a shame not to do something with them.  

With the rain pouring down outside and the wind howling it seemed like the perfect day to do some cooking on the wood burning stove so I searched online for a different recipe.  It was a Sunday and the shops were shut so I looked for one where I could use what I had in the house.

You can see the original recipe on the Waitrose website here.  I didn't have any mustard seeds so used ready made wholegrain mustard instead.  The only vinegar I had was this one which is brown vinegar with added honey.  I didn't have a cooking apple so used two eating apples (golden delicious).  (I omitted the chilli as I personally can't eat it nowadays.)

I have listed below the ingredients that I used but suggest you refer to the original recipe which I used as a guide.

I remembered from the last time that I made chutney (which was some years ago) the best way to tell if it's thick enough and done.  You draw your spoon across the bottom of the pan and if it leaves a clear channel which doesn't immediately fill up with liquid it's ready.

The quantity of tomatoes I had made 2½ Bonne Maman jars of chutney.  Most of the recipes I looked at suggested you should keep it for 2-3 weeks before eating it but of course I had to have a little taste!

It is yummy!!  It's nice and chunky, just as I like a chutney, as I'd chopped the ingredients not too small.  The flavour is delicious, both sweet and sharp, and I wonder if the particular vinegar I used had something to do with that.

Anyway, I can't see me lasting 2-3 weeks before I open the first jar and it's most unlikely to end up at the back of the cupboard, unloved and still uneaten 2-3 years later!  It's a winner!


650g green tomatoes, washed and chopped

2 onions, peeled and chopped

2 eating apples, peeled, cored and chopped

200ml brown vinegar

50g sultanas

1 heaped teaspoon wholegrain mustard

1 tsp ground ginger

½ tsp salt

75g light soft brown sugar


Put the tomatoes, onions and apples into a large, heavy based saucepan, with half (100ml) of the vinegar.

Bring gently to the boil and simmer for around 30 minutes, stirring occasionally, until the veg are soft.

Add the other ingredients and remaining vinegar and cook again, stirring frequently, until the mixture has thickened.  (See text for how to tell when it's ready.)

Spoon into sterilised jars while still warm.  Tap the jars on the worktop several times to dispel any air bubbles, seal and label the jars.

Makes 2½ 1lb jars of chutney.

To sterilise the jam jars

Wash the jars and lids thoroughly in hot, soapy water and rinse well.  Shake off any excess water (do not dry with a tea towel) and place on a baking tray.

Place the tray in a warm oven (160°C or thereabouts) for 10 minutes until dry.  Fill the jars while they are preferably still warm.


  1. Like you I've not previously been impressed with green tomato chutney's I've wasted my time and energy making. Good to hear you've found a nice one at last.

    1. I think the type of vinegar definitely made a difference.

  2. I didn't do chutney with mine this year having discovered they work well in curries [and also I have plenty of chutney in the cupboard already]. But your recipe with wholegrain mustard and ginger will be definitely kept in mind for future years.

    1. It's such a simple recipe requiring ordinary storecupboard ingredients, so a winner for me. We don't make curries any more due to my problem with chilli but I bet the tomatoes would work in plenty of other things, I just never thought of using them.

  3. Ooohh thank you for that. I have this fear of poisoning everyone when canning/preserving food so while it might not be green tomato chutney (I don't have any) I just picked up a wonderful "too good to go" box (my first) from LIDL so I'll see what I can make with it!

  4. Nice. Very nice, in fact. I usually make a batch of green tomato chutney every autumn to use up my unripe toms, but this year I only grew a few grafted plants and almost all the tomatoes ripened. (I still made chutney by adding a few other odds and ends). I do agree that the type of vinegar makes a big difference.