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JP’s Green Tomato Chutney
JP’s Green Tomato Chutney
added by somersetchef

This is an aged recipe that my Nana used to make amongst other chutneys and jams. I have modified it slightly to help bring out the best of the flavours, but by and large this is still the same Chutney that I used to enjoy with a doorstop of fresh Bloomer, some proper Farmhouse Butter & Tasty Cheddar.

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Prep time
  • 35 minutes
Cook Time
  • 1 1/2 to 2 hours
  • 4 kilo approx
  • 1.5kg green tomatoes
  • 4 large apples
  • 2 small cucumbers
  • 3 large onions
  • 200g sultanas
  • 275g Demerara sugar
  • 2 tblspn mustard
  • 1 ½ tspn ground ginger
  • 1 tspn cayenne pepper
  • 1 ½ tblspn salt
  • 1.1 pints vinegar
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Remove tomato eyes, slice onions, apples (peeled), cucumbers and place in pan with all the ingredients.

Bring to boil and simmer for 1 � - 2 hours, stirring frequently.

Put into jars and seal.

This is good to use after 3 days.


3 replies
Replied on

This is a delicious chutney. I'm about to make a second batch but this time I'm planning on using some fresh chillies to spice it up a bit.

Replied on

I love this recipe. So easy and well balanced. If I'm honest I used about 50/50 red/green tomatoes as most of my crop ripened. Well ok: This year's total tomato harvest was not great! I used peri peri instead of cayenne which is pretty similar. I use LOADS of this in my sarnies, with cheese cold meat etc. It's so good I'm only giving a little away! Bad me. Thank you Somerset Chef......hc

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