Rowena G's Recipes

Aunty Nat’s 1932 Green Tomato Chutney

Recipe by
45 Minutes
Prep: 40 minutes | Cook: 10 minutes | Servings: 4 lbs of chutney
  • 675 g Green Tomatoes
  • 450g Apples
  • 675 g Onions
  • 675 g Brown Sugar
  • 850 ml Vinegar (preferably white wine or cider)
  • 25 g dried ground ginger
  • 1/2 teaspoon Tumeric powder
  • 1 Tablespoon Salt and pepper mix
  • 3 Tablespoons Cornflour
  1. Put the tomatoes, apples and onions through a mincer or into a food processor to mince them up.
  2. Put the minced fruit and veg into a large pan and add 450 ml of the vinegar and the sugar. Bring to the boil and boil for 5 minutes.
  3. Mix the all dry ingredients with the remaining vinegar and add this to the pan, bringing back to the boil and stirring to stop it sticking to the bottom of the pan. Boil for a further 2 minutes.
  4. Allow to cool a little and then bottle into steralised jars.
  5. Tastes better after about 4 – 6 months in a cool dark cupboard.

My Aunty Nat from Birmingham sent me this recipe in the 1970s when I wrote one of those daft chain letters asking for Recipes. Its a firm favourite in my household !

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