Green Cherry Tomato & Chilli Chutney

Green Cherry Tomato & Chilli Chutney

A brilliant way to make the most of those end-of-season green cherry tomatoes — this chutney is bright, tangy, and just the right amount of fiery. Delicious with strong cheese, cold meats, or a slice of cheddar on toast. It also keeps beautifully, so you can enjoy a taste of late autumn right through winter.

800g green cherry tomatoes, halved
2 onions, finely chopped
2–3 mixed chillies, finely chopped (adjust to taste)
2 apples, peeled and chopped
250g light brown sugar
250ml cider vinegar
1 tsp mustard seeds
1 tsp ground ginger
½ tsp cinnamon
½ tsp salt

Place all the ingredients in a large heavy-based pan. Bring slowly to the boil, stirring to dissolve the sugar. Reduce the heat and simmer gently, uncovered, for about 1 to 1½ hours, stirring occasionally, until the mixture is thick, glossy, and jammy.

To test, drag a spoon through the chutney — if it leaves a clean line on the base of the pan, it’s ready.
Spoon into sterilised jars while hot, seal, and leave to cool. Store somewhere cool and dark for at least a couple of weeks before opening — the flavours will deepen beautifully with time. Keeps for up to 6 months unopened; once opened, refrigerate and use within 4 weeks.