Green Tomato Chutney Traditional English Recipe
Savor the tangy-sweet flavors of a *Green Tomato Chutney Traditional English Recipe*, a classic preserve that beautifully balances the zest of unripened green tomatoes with the warmth of spices and the richness of brown sugar. This homemade chutney features a medley of finely chopped apples, onions, and raisins simmered to perfection in malt vinegar, creating a thick, syrupy condiment with just a hint of spice from ground ginger and optional chili flakes. Ready in just over 90 minutes, this small-batch recipe is perfect for capturing end-of-season tomatoes and storing a bit of summer in jars. Ideal for pairing with sharp cheddar cheese, crusty bread, or cold meats, this chutney matures over time, developing complex layers of flavor that will keep you coming back for more. Whether you're a fan of traditional English preserves or looking for a unique way to use green tomatoes, this chutney is a must-try culinary delight!
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Recipe Information
Ingredients
- 1000 grams Green tomatoes
- 250 grams Onions
- 250 grams Apples (peeled, cored, and chopped)
- 150 grams Raisins
- 200 grams Brown sugar
- 300 ml Malt vinegar
- 15 grams Salt
- 1 teaspoon Ground ginger
- 0.5 teaspoon Chili flakes (optional)
Instructions
Wash the green tomatoes thoroughly and chop them into small, bite-sized pieces.
Peel and finely chop the onions.
Peel, core, and chop the apples into small chunks.
In a large, heavy-based saucepan, combine the chopped green tomatoes, onions, apples, and raisins.
Add the brown sugar, malt vinegar, salt, ground ginger, and chili flakes (if using) to the saucepan.
Stir the mixture thoroughly to ensure all the ingredients are well combined.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.
Once boiling, reduce the heat and let it simmer uncovered for about 90 minutes, or until the mixture becomes thick and syrupy. Stir every 10-15 minutes to prevent sticking.
Once the chutney has thickened, remove it from the heat and allow it to cool slightly.
Sterilize glass jars by washing them in hot, soapy water and placing them in a preheated oven at 120°C (250°F) for 10-15 minutes.
Carefully spoon the chutney into the sterilized jars while still warm, leaving a little headspace at the top.
Seal the jars with lids and let the chutney cool completely before storing in a cool, dark place. Allow it to mature for at least 2 weeks before consuming for the best flavor.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6138 mg | 267% | |
| Total Carbohydrate | 424.7 g | 154% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 373.5 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4276 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
