Photo of green tomatoes
This simple chutney is a brilliant way to make the taste of summer last a little longer [Image: jeltovski - Morguefile]

Green tomato chutney

21 September, 2012

It’s hard to believe we’re getting to the end of the summer season.

If you’re not quite ready to let the summer go here’s a great recipe from our friends at the Vegetarian Society, to help make the taste of summer last a little bit longer.

Tomato chutney is an ideal recipe for anyone growing their own tomatoes who needs to use up their green ones at the end of the season.


  • 1.8kg green tomatoes, roughly chopped
  • 450g (1lb)cooking apples
  • 450g (1 lb) onions, peeled and chopped
  • 450g (1 lb) soft brown sugar
  • 600ml  (1 pint) cider vinegar
  • 3 red peppers, deseeded and diced
  • 250g (9 oz) sultanas
  • 2-3 garlic cloves, finely chopped
  • 1 tbl salt
  • 1 tbl pickling spice
  • ½ tbl dill seed


1  Put the tomatoes, apples, onions, red peppers, sultanas, garlic and salt in a large pan. Tie the pickling spices and dill seeds in muslin and add to the pan.
2  Dissolve the sugar in the vinegar and add to the pan. Simmer for 2½-3 hours until the mixture is thick and the vegetables reduced to a pulp. Stir frequently.
3  Remove the spices and spoon the chutney into prepared jars. 4. Seal with vinegar-proof airtight covers. Makes about 2.7kg (6 lb)


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Recipe copyright © The Vegetarian Society 1992