Green Tomato & Raisin Chutney

Having made jam (and marmalade, pickles, chutneys and ketchups) for the first time ever in August, I’ve really caught the preserving bug. And it’s proving to be a perfect way to use and store our home-grown vegetables.

We planted our tomatoes out a little late this year so, although the yield has been fantastic, most have not had time to ripen.

tigarella tomatoes

Back in September, I used some of our green tomatoes to make some chutney. I didn’t have all the ingredients for any of the recipes I had to hand so I decided to improvise. The result was even better than I expected; I’m so pleased with it!


5 from 1 vote

Kavey's Green Tomato & Raisin Chutney


  • 1 kg green tomatoes
  • 250 ml malt vinegar
  • 250 g raisins
  • 165 g sugar
  • 5 cloves garlic
  • 2 tsp ground cumin
  • 2 tsp sweet paprika (optional)
  • salt (to taste)


  • Place all the ingredients, except the sugar, into a pan and bring to the boil.

  • Turn the heat down and cook covered until the tomatoes are soft.

  • Uncover, add the sugar and boil briskly until the mixture reaches the desired consistency.

  • Taste and adjust the seasoning, spices, sugar and/or vinegar, as required.

  • Transfer into hot sterilised jars (both jars and chutney should be hot), seal and leave to cool.

  • Label and store in a cool, dark cupboard.

Note: I sterilise my jars in the oven, putting a tray of jars into a cold oven, setting the temperature to 160 C, and leaving the jars in for at least 10 minutes once the oven has reached temperature. The lids I boil in a pan and then lay out to dry on a fresh teatowel.

The finished chutney is quite a dark one, with a strong flavour. It’s kind of a mix between the flavours of a fruit-based chutney and the picquancy of Branston pickle. It makes a great accompaniment to strong cheese.

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5 Comments to "Green Tomato & Raisin Chutney"

  1. Julia

    How wonderful to have your own tomatoes to cook with. I wish I were green fingered; I can just about keep herbs!

  2. Karen J

    oh that sounds so good…and I'm thinking of taking a hand at making some lemon curd this weekend so the tip about sterilizing I'll bear in mind

  3. Janice

    I adore green tomato chutney. I don’t often get a chance to make it, but this looks like a great recipe for those times when I can get my hands on the tomatoes.


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