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How To make Apple and Green Tomato Chutney
12 Tart green apples
24 sm Green tomatoes
4 md Sized onions
3 c Seedless raisins (1 pound)
4 c Cider vinegar
2 1/2 c Brown sugar (tightly packed)
2 tb Salt
1/2 ts Crushed, dried chilies
1 1/2 tb Curry powder
3 tb Mixed pickling spices
Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent. Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens. Discard pickling spices, return the fruit to the syrup and bring to a boil. Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints.
How To make Apple and Green Tomato Chutney's Videos
How to make Green Tomato Chutney!
What to do with a glut of homegrown green tomatoes! (1st November 2018)
Ingredients - 2.5kg of green tomatoes, 500g of cooking or desert apples, 500g of sultanas, 500g of muscovado sugar, chilli pepper (optional) 1.14 ltr of pickling vinegar. 1 tb spoon of sea-salt. #allotment #gardening #uk #preserves
Green Tomato Chutney | The best use for unripened tomatoes
This green tomato chutney recipe for me is the perfect way to preserve and use those fruits up that just aren't going to ripen on the vine as the season comes to an end.
It goes so well with cheese at christmas, in a good ploughmans lunch, or just as a sauce at a barbeque. It also just gives me a lot of satisfaction knowing I've put effort into growing them and don't end up wasting anything at the end. Nothing beats a good plot to plate recipe.
Ingredients
Makes 750 ml
500g green tomatoes
1 large onion (250g)
1 large bramley apple (200g)
50g raisins
1/2 red chilli
200ml malt vinegar
100g soft light brown sugar
1 tsp yellow mustard seeds
1 tsp nigella seeds
1 tsp sea salt
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Tomatoes | Green Tomato Chutney | VEG HACKS
This chutney is a great way of using up green tomatoes that haven’t ripened by the end of summer. This recipe puts a slight Mexican twist on a classic green tomato and apple chutney, but as long as you get the ratio of fruit to sugar and vinegar right, you can play around with the flavours.
The flavour is best when allowed to mature for at least 6 weeks before eating, so consider making in autumn to enjoy at Christmas with a cheeseboard and cold meats, or to giveaway as edible gifts.
Find the full recipe, plus many more, on our website:
Apple Tomato Chutney Recipe | Khatti Meethi Apple Chutney | Chatpati Tomato Chutney Recipe
Try this chatpati/spicy sweet apple tomato chutney with any snacks or with roti or paratha. Do share your experience.
Apple Tomato Chutney Recipe | Khatti Meethi Chutney | Chatpati Chutney Recipe
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Ingredients
1/2 cup water
250 grams/1 sweet apple, peeled & chopped into small pieces
250 grams ripe tomatoes, chopped into small pieces
1.5 inches ginger, peeled & chopped
1 tbsp oil
4 tsp sugar
1/2 tsp garam masala
1 tsp salt
1.5 tsp kashmiri red chilli powder
1 tbsp white vinegar
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What to do with Green Tomatoes
After months nurturing your tomato plants it can be disheartening to have lots of unripe fruits that need harvesting before the weather turns or blight strikes. All is not lost! Green tomatoes can often be ripened indoors or used in delicious recipes.
In this video, we’ll show you everything you need to know to ripen your tomatoes, and we’ve two totally tasty green tomato recipes to try too!
Follow the recipes for our green tomato recipes...
- Fried-green tomatoes:
- Green tomato chutney:
Here's a link to the other video on ripening green tomatoes:
And a link to the video on water bath canning, with a cracking recipe for green bean pickle:
If you love growing your own food, why not take a look at our online Garden Planner which is available from several major websites and seed suppliers:
and many more...
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If you've noticed any pests or beneficial insects in your garden lately please report them to us at
Making Green Tomato Chutney (To Save Unripe Outdoor Tomatoes From Blight)
The outdoor tomato plants I have in the garden are starting to suffer from late blight. This isn't unusual, but if I leave it, I will lose the whole crop - instead, let's pick the tomatoes unripe and pickle them!
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This makes a tender, sweet-and-sour pickle with gentle spices, that is ideal with cheese or cold meats - it can be adapted by substituting other fruits or vegetables and tailoring the spices to your own preference.
These are the ingredients for this chutney:
Tomatoes: 1 lb (454g)
Apples 0.5 lb (227g)
Onions 0.25 lb (113.5g)
Sultanas 0.25 lb (113.5g)
Brown Sugar 0.5 lb (227g)
Malt Vinegar 0.5 Pint (284ml)
Ground ginger 0.5 Teaspoon
Mixed Spice 0.5 Teaspoon
Cayenne Pepper 0.25 Teaspoon
Salt 0.5 Teaspoon
Chop the fruits and vegetables to the desired size
Mix all ingredients in a large pan
Boil until the fruit and vegetables are soft and the liquid is syrupy
Transfer into clean jars and put on the lids while still hot