Green Tomato Chutney – Preserve Your Harvest

At the end of the season, it’s all too common to be left with green tomatoes that stubbornly refuse to ripen. Rather than letting them go to waste, you can transform them into a tangy, sweet-spiced chutney. This green tomato chutney is a brilliant way to use up your harvest, reduce waste, and create a delicious, shelf-stable treat that keeps the taste of your garden all year round.

Ingredients

• 1 kg green tomatoes, chopped
  
• 500 g onions, finely chopped
  
• 250 g cooking apples, peeled, cored and chopped
  
• 300 g brown sugar
  
• 200 ml cider vinegar
  
• 2 tsp salt
  
• 1 tsp ground ginger
  
• 1 tsp ground cinnamon
  
• ½ tsp ground cloves
  
• ½ tsp chilli flakes (optional, for warmth)

Method

1. Prepare the fruit and veg: Wash and chop your green tomatoes and apples. Peel and finely chop the onions.
   
2. Combine ingredients: In a large, heavy-bottomed pan, combine the tomatoes, onions, apples, sugar, vinegar, salt, and spices.
   
3. Cook slowly: Bring to a gentle boil over medium heat, stirring regularly. Reduce the heat and simmer uncovered for 1–1½ hours, stirring occasionally, until the mixture is thickened and glossy.
   
4. Test the chutney: A spoonful should hold its shape on a plate and not run. Taste and adjust seasoning if needed.
   
5. Jar and store: Sterilise your jars in boiling water. Spoon the hot chutney into the jars, seal tightly, and allow to cool. Store in a cool, dark place for at least 4-6 weeks before using to allow the flavours to develop.

Preserve your green tomatoes and enjoy the taste of your garden long after the season has ended. Each jar is a little reminder of your homegrown harvest and a delicious treat to share with friends and family.