Green tomato chutney (free from)



Free from:

Gluten, milk/lactose, fish, crustaceans, molluscs, nuts, sesame, mustard, celery, sulphites, meat, egg, soya, lupin. VEGAN


No allergens


Add chilli to spice the chutney up

Preparation time:

20 mins

Cooking time:

1hr 15 mins


Makes 1 jar


200g green tomatoes (quartered)

1 handful of sultanas

1 tsp chopped fresh ginger

1/2 an onion (peeled and finely chopped)

1 clove of garlic (peeled and chopped)

50ml rice wine vinegar

75g brown sugar


1. Prepare the vegetables and ginger. You can remove the skin from the tomatoes if you want a smoother chutney

2. Melt the sugar in a frying pan over a low heat until it is caramalised. Stir regularly

3. Add the other ingredients. Bring to the boil. Stir continuously to avoid the sugar hardening

4. Reduce heat. Simmer gently for about 50 minutes – 1 hour (until the chutney has become brown and a lovely thick consistency). Stir occasionally

5. Once cooled, mash a little and spoon into a sterilised jar. Keep in the fridge

Serving suggestion: This goes perfectly with a cheese sandwich - my current favourite is Violife (dairy free).

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