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Green Tomato Chutney

A community recipe by

Not tested or verified by

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Some might find this too hot with the cayenne in it, it can be left out, and is still very good. Scald toms in boiling water for a minute before peeling, makes it easier. Don't over cook, as this chutney dries out quickly. Have made this so many times, 2x 3x 4x the ingreds. Great with curries or in a sandwich.


Serves: 1

  • 2 pounds green tomatoes
  • 8 ounces onions
  • 8 ounces red apples (or green)
  • 4 ounces golden raisins
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon English mustard powder
  • 8 ounces brown sugar
  • ½ pint malt vinegar


Green Tomato Chutney is a community recipe submitted by Hottie and has not been tested by so we are not able to answer questions regarding this recipe.

  • Peel, chop and put into a saucepan the toms, apples and onions.
  • Add half the vinegar and cook gently until toms and apples are soft, keeping the mixture well stirred.
  • Then add rest of vinegar and all other ingredients. and continue to cook steadily until the chutney thickens. This should take no longer than 15 mins.
  • Pot up while still hot.
  • Tell us what you think

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