green tomato chutney


  • 600g green tomatoes
  • 1 large onion
  • 200g sultanas
  • 200g brown sugar
  • 1 tsp cayenne pepper
  • 1 tsp nutmeg powder
  • 400ml cider vinegar


IMG_1320 Cut up the tomatoes and the onion into small pieces. Place all the ingredients into a pan and bring to boil, then reduce heat and simmer for about 45 minutes until there’s a thick pulp left in the pan.


Sterilize jars and spoon the chutney in those while still hot, close and let it cool down completely. You should here the lids pop to know that there’s no more air inside. If for some reason it doesn’t pop, store in fridge.




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