1.1kg (2 1/2lb ) green tomatoes

225g (1/2 lb) onions -optional

225g (1/2 lb) sugar ( I use brown sugar – for taste – but you can use white granulated)

1 tsp mixed spice

1/2 tsp salt

.285 litres (1/2 pint) vinegar


1 Finely chop tomatoes and onions.

Tip – Use a food processor – if you have one!


2 Add vinegar, spice, salt and sugar.


3 Cook (simmer) until mixture is reduced.

Tip – there should be hardly any liquid.

Keep stirring or else the chutney will stick to the pan and burn.


4 Sterilise jars and pot up the chutney.


5 – Tip – a jam funnel is useful to prevent spillage

of hot chutney.


6 Tip – remove any air bubbles.

I use a clean sterilised spoon and push chutney into any air pockets.


7 Place a circle of greaseproof paper on top of the chutney

before putting the lid on.

Leave to cool.

Your chutney is ready – but will improve with keeping.

Store in a cool place until ready to use. Enjoy!

Tip – you can vary the quantities of tomatoes and onions.

You can also add other spices – ginger – allspice – garlic.