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River Cottage Green Tomato Chutney

River Cottage Green Tomato Chutney
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River Cottage is known for celebrating seasonal British produce and traditional preserving. Green tomato chutney fits perfectly within that philosophy.

Ingredients

Scale

For the Vegetable Base

  • 1 kg green tomatoes, chopped

  • 2 medium onions, finely diced

  • 1 cooking apple, peeled and chopped

  • 2 cloves garlic, minced

Quality note: Use firm green tomatoes without soft spots. Slight blemishes are fine, but avoid overly bruised fruit.

For Sweetness and Balance

  • 200 g brown sugar

  • 150 ml apple cider vinegar

  • 100 g raisins

For Spices and Depth

  • 1 teaspoon ground ginger

  • ½ teaspoon chili flakes (optional)

  • 1 teaspoon mustard seeds

  • ½ teaspoon ground allspice

  • 1 teaspoon salt

Instructions

Step 1: Prepare the Vegetables

Wash the green tomatoes thoroughly and chop into small, even pieces. Dice the onions and apple. Keep everything roughly uniform in size so the chutney cooks evenly.

Step 2: Combine in a Large Pot

Place tomatoes, onions, apple, garlic, raisins, sugar, vinegar, salt, and spices into a large heavy-bottomed saucepan.

Stir gently to combine.

Step 3: Bring to a Gentle Boil

Heat the mixture over medium heat until the sugar dissolves. Once it begins to simmer, reduce the heat to low.

Let it cook uncovered for 60–75 minutes, stirring occasionally.

You’ll notice the mixture thickening gradually and turning darker in color.

Step 4: Check for Thickness

The chutney is ready when it becomes thick and glossy. Draw a spoon across the bottom of the pan — if it leaves a clear trail that doesn’t immediately fill with liquid, it’s done.

Avoid rushing this step. Slow cooking develops depth.

Step 5: Jar and Seal

Spoon the hot chutney into sterilized jars. Seal immediately while hot.

Allow to cool completely before storing.

For best flavor, let the chutney mature for at least 2–3 weeks before opening.

Find it online: https://britishrecipes.uk/river-cottage-green-tomato-chutney/