Eat the Seasons… November

Plot 57 Green Tomato Chutney

Preparation time: 30 mins
Cooking time: 1-2 hours


  • 2.5 Kilos Green Tomatoes, diced
  • 500g Red Onion, finely chopped
  • 1 tbsp Salt
  • 1 litre Vinegar (white wine, red wine or cider – can be a mix of these)
  • 900g White Mustard Seeds
  • 4 Garlic Cloves, crushed
  • 2 Bay Leaves
  • 600g Caster Sugar
  • 500g Sultanas
  • 500g Bramley Cooking Apples, diced small


  1. Mix together the tomatoes, onion and salt and leave to drain overnight in a colander
  2. Place vinegar, mustard seeds, garlicbay leaves and caster sugar in a pan on a low heat and stir to dissolve the sugar
  3. Add the sultanas and Bramley apples to the pan and continue to cook over a low heat for 10 minutes
  4. Add tomato and onion mix and stir well
  5. Bring to a boil, stirring, then turn down the heat to a simmer and cook for 1.5 to 3 hours, stirring occasionally, until the mixture becomes thick and syrupy. Taste and season as necessary
  6. Pour into sterilized jars and cool


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