Green Tomato Chutney

This recipe is from a lovely new book, We Love Food by Kirsty Manning-Wilcox & Peta Heine, which is available in the Shippon (£16.99). The arrival of the book coincided with the arrival of green tomatoes from over the field at Growing Well, which was serendipitous.


1.5kg green tomatoes, diced
1.5kg onions, diced
128g salt
6 large garlic cloves, crushed
200g seedless raisins
950ml vinegar
1.5kg soft brown sugar
128g cup plain flour
2 teaspoons cayenne pepper
1 tablespoon ground ginger


Combine the tomato and onion in a bowl, stir through the salt and cover with water. Cover and allow to stand overnight.

Drain well then put the tomato and onion, garlic and raisins in a heavy-based saucepan over medium-high heat and simmer for 20 minutes, stirring occasionally, until well softened.

Meanwhile, combine the vinegar, sugar, flour and spices in a large bowl and add to the tomato mixture. Bring the mixture back to the boil and simmer for a further 5 minutes.

Pour into sterilised jars and allow to cool. These pickles will last for 2-3 months

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