Green Tomato Chutney

If you’re still finding lots of green tomatoes growing on your plants, with little chance of ripening, then don’t despair. This yummy chutney is a wonderful way to put them to good use, along with any oversized courgettes at the end of the season. Once you’ve harvested them, pull up the plants to make space for autumn crops – if you’re growing in a greenhouse, you could easily plant some winter lettuces, beetroot and other autumn plug plants.


  • 500g green tomatoes, roughly chopped
  • 500g courgette, roughly chopped
  • 250g onions, finely diced
  • 250g cooking apples, peeled and diced
  • 250g brown sugar (soft)
  • 300ml white wine vinegar
  • Pinch sea salt
  • 5 garlic cloves, peeled & chopped
  • 30g root ginger (fresh), peeled & chopped
  • 1 tsp nigella seeds
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground black peppercorn
  • 0.5 tsp ground cloves


  1. Blend the garlic, ginger and vinegar into a smooth paste
  2. Heat a little oil in a large, heavy-bottomed saucepan on a high heat and add the onion, spices and ginger/garlic paste.
  3. Fry for 3-4 minutes, then add  the tomatoes, apple, courgette and sugar to the pan.
  4. Reduce the heat and simmer the mixture gently for an hour or two, stirring occasionally (no lid)
  5. Wait until the chutney is well reduced and nice and thick. You know, in a chutney-like consistency!
  6. Remove from the heat and allow to cool slightly before spooning it into sterilised jars whilst still warm.


  • This should fill approximately 5 or 6 12oz/300ml jars.
  • Spices are somewhat optional, but would definitely recommend including the garlic, ginger and pepper at least.