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Easy Green Tomato Chutney in a jar with teaspoon inserted, on a board with cheese & crackers. Dried figs in foreground.
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Easy Green Tomato Chutney

This delicious Easy Green Tomato Chutney recipe is a fusion of dried figs, cooking apples, onions & a medley of warming spices.
Course condiment
Cuisine British
Prep Time 1 hour
Cook Time 1 hour 44 minutes
Total Time 2 hours 44 minutes
Servings 5 jars
Author Camilla Hawkins

Equipment

  • 1 Digital scales
  • 1 Measuring jug
  • 1 Chopping Board
  • 1 Sharp knife
  • 1 Measuring spoons
  • 1 Preserving pan or large saucepan
  • 1 long wooden spoon
  • 1 Large metal spoon
  • 1 jam funnel
  • 5 324 ml Glass jam jars with plastic coated lids

Ingredients

  • 450 ml white wine vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon yellow mustard seeds
  • ½ teaspoon cayenne pepper
  • ½ teaspoon mixed spice
  • 4 garlic cloves crushed
  • 900 g green tomatoes finely chopped
  • 450 g brown onions finely chopped
  • 450 g cooking apples (Bramleys), peeled & finely chopped (prepared weight)
  • 350 g light brown soft sugar
  • 300 g dried figs finely chopped (hard stem tips removed)
  • ¼ teaspoon freshly ground black pepper
  • 3 teaspoons sea salt flakes

Instructions

  • Place 450 ml of white wine vinegar, 1 teaspoon ground ginger, 1 teaspoon yellow mustard seeds, ½ teaspoon cayenne pepper, ½ teaspoon mixed spice (if using) and 4 crushed garlic cloves into a preserving pan or similar large pan.
  • Add the finely diced green tomatoes, onions and cooking apples to the mixture as you prepare them. They should all be cut in similar sized small dice.
  • Bring pan to a gentle simmer and cook until everything is tender (took me 14 minutes).
  • Add the light brown soft sugar over a low heat and stir until dissolved.
  • Then stir in the finely chopped dried figs, ¼ teaspoon freshly ground black pepper and 3 teaspoons sea salt flakes.
  • Simmer (stirring occasionally) until mixture thickens to a jam like consistency and a wooden spoon dragged across the base of the pan makes a clean track (with no vinegar filling up the void). Don’t over-cook! (This step took me 1 ½ hours).
  • Pot up the hot chutney into hot sterilized jars using a large spoon and jam funnel if you have one. Pat the chutney down with the back of the spoon to eradicate any air pockets and screw lids on immediately.
  • Allow to cool, then store in a cool, dark place.
  • Can be eaten immediately or left a few weeks for flavours to develop further.

Video

Notes

Before you start: Sterilise 5 x 324 ml jars and lids (lined with plastic) by washing thoroughly in hot soapy water (or take straight from dishwasher), fill jars with boiling water, empty and place on a baking tray. Bake in a preheated oven at 140°C for 20 mins and keep the jars there until ready to pot up. Place lids in a bowl and pour over boiling water, use tongs to lift out and drain on a clean tea towel or draining rack.
If the rims get chutney on them, dab some kitchen paper into freshly boiled water to make damp and wipe rims clean before screwing lids on.