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As I was rummaging through my grannies old recipe books, a trove of handwritten notes, and time-stained pages came tumbling out, I stumbled upon this gem as I was going through them. It’s a testament to her resourcefulness and knack for preserving the bounty of her garden. A recipe written in the 1940s, showcasing the humble green tomato in a vibrant, tangy, and sweet chutney that elevates any meal it graces.
This chutney, with its unique blend of sultanas, preserved ginger, and a punch of green chillies, is as much a reflection of her spirit as it is of her culinary prowess. It embodies the very essence of my grandmother’s kitchen – warm, welcoming, and always brimming with flavor.
Join me as we honor her legacy, recreating this classic preserve from a time when every ingredient was cherished and nothing went to waste. It’s not just about cooking; it’s about preserving memories, passing on family traditions, and most importantly, it’s about savoring every bite with a smile and a happy heart.

Granny’s Green Tomato Chutney
Ingredients:
- 5 lbs green tomatoes, chopped
- 4 lbs green apples, cored and chopped
- 3 lbs onions, finely chopped
- 1 lb sultanas
- 1 lb preserved ginger, chopped
- 1/4 gallon (1 liter) vinegar, preferably cider or malt vinegar
- 1.5 lbs brown sugar
- 1 tsp salt
- 1/2 tsp allspice
- 1/2 dessert spoon whole peppercorns
- 1/2 dessert spoon chopped green chillies
Instructions:
- Combine all the ingredients in a large, non-reactive saucepan or preserving pan.
- Bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar and prevent the chutney from sticking to the pan.
- Once boiling, reduce the heat and let the chutney simmer, uncovered, for about 2-3 hours or until it has thickened and the vinegar has mostly evaporated. Stir occasionally to prevent burning.
- Test the chutney for doneness: it should have a jam-like consistency and a spoon dragged through it should leave a trail on the bottom of the pan.
- While the chutney is hot, ladle it into sterilized jars, leaving a bit of space at the top, and seal them tightly.
- Store the jars in a cool, dark place. The chutney will continue to develop flavor over time and should be good for about 1-2 years. Once opened, store in the refrigerator and consume within a month.
Notes and Tips:
- This chutney is a great way to use up surplus green tomatoes at the end of the growing season.
- The sultanas and preserved ginger add sweetness and a bit of zing, but feel free to adjust the quantities to suit your taste. You could also add other dried fruits like dates or apricots for a different flavor.
- The brown sugar and vinegar create a sweet and tangy base for the chutney. If you like a bit more tang, you might consider using more vinegar or less sugar.
- The chutney can be used right away but will improve with age. It’s usually best after about a month, when the flavors have had a chance to meld together.
- This chutney is very versatile and can be served with cheese, cold meats, or used as a condiment for sandwiches or burgers. It’s also a classic accompaniment for a Ploughman’s lunch.
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