Shettleston Community Growing Project

Mix green (unripe) and red tomatoes for the perfect sour-sweet chutney. This will make a couple of jam jars' worth.

Mixed tomato chutney

  • 900g tomatoes, mixed green and red
  • 350g onions
  • 90g raisins
  • 250g light muscovado sugar
  • 1 medium sized, hot red chilli
  • 1 tsp salt
  • 2 tsp yellow mustard seeds
  • 300ml white wine vinegar

Halve the tomatoes. Put the green fruit together with the peeled and roughly chopped onions, into a large stainless- steel or enamelled pan with the raisins, sugar, chilli, salt, mustard seeds and vinegar. Bring to the boil, turn down the heat and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking. After about 25 minutes cooking, add the ripe tomatoes and continue to simmer. Then spoon into sterilized jars and seal.

Thanks to Nigel Slater for this green tomato recipe.