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Green tomato chutney

posted in: Preserves, Recipes 0

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  • 2½ kg green tomato
  • 500g onion
  • 1 rounded tbsp salt
  • 500g sultana
  • 500g cooking apple
  • 500g light muscovado sugar
  • 1.14 litre jar spiced pickling vinegar
Servings: 12

  1. Slice the tomatoes (you can skin them if you want, but I don’t usually bother). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
  2. Next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.
  3. Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see Know-how, below) and cover with lids.

Estimated Nutrient Breakdown:

Calories: 4,686.42
Weight: 5,664.80g
Total Fat: 8.65g
Saturated Fat: 1.81g
Trans-Fat: 0.00g
Monounsaturated Fat: 0.95g
Polyunsaturated Fat: 3.04g
Protein: 53.75g

Cholesterol: 0.00g
Sodium: 7,414.38g
Calcium: 813.13g
Magnesium: 511.65g
Potassium: 10,129.38g
Iron: 24.00g
Zink: 4.58g
Phosphorus: 1,520.87

Vit A: 815.00
Vit B1: 1.86
Vit B2: 2.32
Vit B3: 19.25
Vit B6: 4.45
Vit B12: 0.00
Vit D: 0.00
Vit E: 0.00
Vit K1: 283.00


Caution: Sulfites
Health Notes: Vegan,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Low-Fat
Notes: These recipes are huge!!

Author: BBC Good Food
Tags: Wild Food Box

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