Green and Red Tomato Chutney

green and red tomato chutney ingredients

This recipe is perfect for using up the last of Grandpa Paca’s tomatoes and apples from his allotment. It keeps well for at least a year and makes approximately 8 350g jars of chutney (be sure to sterilize the jars and lids carefully). Once filled, top with a round of greaseproof paper, before screwing the top on tightly.


2½ lb/1.25kg mixture of green and red tomatoes
2½ lb/1.25kg cooking or windfall apples
2lb/1kg onions
1lb/500g raisins
6 large cloves of crushed garlic
1lb 6ozs/800g Demerara sugar

*1oz/25g pickling spice made up of:
1 teaspoon of coriander seeds,
cumin seeds, fennel seeds, black
pepper corns and 3 cloves

½ tablespoon cayenne pepper
1 star anise
2 deseeded red chillies
2 level dessertspoons ground ginger
½ tablespoon salt
3 pints/1.8 litres malt vinegar

Wash the tomatoes and cut into quarters. Peel and dice the onions, core and roughly slice the apples, then keep them in water to prevent browning.

Mince the tomatoes in a food processor and place them in a large heavy based saucepan or a preserving pan. Next into the processor go the onions, followed by the apples, garlic, red chillies, cayenne, salt and ginger. Give the mixture a few pulses just so that everything is blended together and chopped. Add the mixture to the tomatoes in the pan. Stir in the raisins and sugar.

Next tie the pickling spices in a small piece of cloth and attach it to the handle of your pan, so that it hangs down into the other ingredients and is easy to remove. Pour in the vinegar and bring to simmering point. Remove any scum from the surface, then let it simmer very gently without covering, for about 3½ hours. Stir now and then, especially towards the end to prevent sticking.

It is ready when all the vinegar has been absorbed and the chutney has thickened to a nice soft consistency. When the pickle has cooled down spoon into the sterilized jars and put a ring of greaseproof paper on the top and put the lid on.  Leave to cool.

The pickle matures with age but can be eaten straight away.