A very simple but delicious chutney recipe I’ve adapted over the years to make the most of the end of the season’s organic green tomatoes.

Sometimes, here at Coleshill Organics, we’ll have just a few left over; sometimes we’ll have a lot. This year was a bumper summer crop, with a good number of unripened tomatoes still left on the vine when the first heavy frost arrived. As a result, most of you will find some in your veg boxes this week.

Unless you are a fan of Fried Green Tomatoes at the Whistlestop Cafe (a wonderful film, highly recommended!) I’d give this delicious organic green tomato chutney recipe a try. And the longer you keep it, the better it gets!

Absolutely delicious served alongside any number of cheeses, cold meats, in a sandwich, atop a hot dog or as an accompaniment to pork chops.


  • 200g Demerara sugar
  • 180ml cider vinegar
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 30g finely chopped (skin and all) fresh ginger
  • 1 red chilli finely chopped
  • 150g sultanas
  • 800g green tomatoes
  • 4-5 standard size chutney jars and lids


Wash the tomatoes, remove the ‘core’ end with a sharp knife, and chop the rest of the tomato into small pieces. Leave to one side.

Heat the sugar in a pan until it melts and begins to turn very slightly brown. Don’t overcook!

Add the onions, vinegar, garlic, ginger, chilli and tomatoes, and then bring to a gentle simmer. Cook very gently for an hour. Leave to cool.

In the meantime, sterilise your jars; if possible, oven sterilisation works best as the residual heat helps to seal the jars.

Spoon in enough chutney to fill the sterilised jars and add lid.

Set aside sealed jars for at least a month before using to allow the flavours to develop.