From the Forum: The best green tomato chutney – ever!

The Kitchen Garden Forum is a fun, thriving community of people like you. Each week we highlight a thread for further discussion.

Over on the Forum, reader alan refail has shared his recipe for Grilled Green Tomato Chutney.


  • 500 g green tomatoes
  • 275 ml cider or white wine vinegar
  • 50 ml balsamic vinegar
  • 125 g muscovado sugar
  • 100 g dark brown sugar
  • 1 teaspoon salt
  • 2.5 cm lump of ginger roughly sliced
  • 2 teaspoons of mustard seeds
  • 2 teaspoons of Szechwan or black pepper
  • 2 medium dried chilis
  • 10 fresh sage leaves
  • a couple of sprigs of rosemary
  • a couple of sprigs each of thyme and oregano
  • 1 medium onion chopped
  • 500 g apples peeled and chopped

Slice the tomatoes and drizzle with olive oil, then place on a very hot griddle pan until browned but still firm and uncooked.

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Heat the vinegars in a pan and add the sugars, stirring till dissolved.

Put the ginger, mustard seeds, pepper and chilis into a muslin spice bag.

Chop the char-grilled tomatoes and put into a pan with the rest of the ingredients.

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Simmer for at least two hours, stirring occasionally, until the chutney is your desired consistency.

Pour into sterilised jars with non- metal lids. The amounts above are enough for 3-4 medium jars.

Store in a dark place for at least 3 months.

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Steve Ott
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