Harry and Marissa’s Green Tomato Chutney Recipe: A Family Favourite
 
Preparation time
Cooking time
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Harry and Marissa’s Green Tomato Chutney is a delicious way to preserve those end-of-season green tomatoes. This chutney is wonderfully versatile and sure to become a favourite with family and friends.
Marissa:
Recipe type: Chutney
Servings: 1.5 litres
Ingredients
  • 4 tablespoons olive oil
  • 250g onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 teaspoon mixed spice
  • 1 heaped teaspoon fenugreek
  • 1 teaspoon chilli flakes (optional)
  • 2 bay leaves
  • 770g green tomatoes, skin on roughly chopped
  • 272g cooking apples, cored and diced, with the skin left on
  • 425ml white distilled vinegar
  • 250g light soft brown sugar
  • 100g soft pitted dates, chopped
  • 100g sultanas
  • 1 tablespoon flaky sea salt or 2 teaspoons table salt
Method
  1. Place a few ceramic plates into the freezer to use when testing the chutney.
  2. Heat the oil in a heavy-bottomed preserving pan or large pot. Add the onions and allow them to soften gently for 10 minutes.
  3. Add the garlic, spices and bay leaves, and cook until they release their lovely fragrance.
  4. Add all the remaining ingredients to the pan or pot and stir well with a wooden spoon.
  5. Simmer for approximately 1½ hours, stirring often, until the mixture is thick and jammy.
  6. The cooking time can vary depending on the water content of the tomatoes, so keep an eye on the consistency rather than relying on the timing alone.
  7. To check whether the chutney is ready, use the wooden spoon you’ve been stirring with to drag a line across the bottom of the pan. If the chutney floods straight back into the gap, carry on simmering. If the gap remains visible for a few seconds, it’s ready.
  8. You can also test it on one of your chilled plates. Place a small spoonful of chutney on the plate and leave it for a moment. When you push a teaspoon through it, the chutney should leave a clear channel.
  9. Preparing and storing your jars
  10. My preferred method for preparing jars is to place the clean jars (washed in hot soapy water or in the dishwasher), onto a baking tray and sterilise them in a preheated oven at 100°C for 10 minutes.
  11. Carefully remove the hot jars from the oven and fill them with the hot chutney. I rinse a glass measuring jug with boiling water and use it to pour the chutney into the jars. Cover with a wax or parchment paper disc.
  12. Prepare the lids if separate by placing them in a bowl of boiling water, lift out using tongs that you have run boiling water over and shake the excess water before sealing the jars.
  13. Allow the chutney to mature for three months for the best flavour. Once opened, store the chutney in the fridge.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/harry-marissa-green-tomato-chutney-recipe/