After a typically British summer my tomato plants flowered abundantly during the dry spells then struggled to ripen their fruit after weeks of rain. For a short while I enjoyed cherry tomatoes plucked straight from the vine and mealtimes showered with oven roasted tomatoes.
Heaps of green tomatoes at the end of the summer might have made the heart of many a gardener sink into their boots. Mine was popping out of my chest at a prize far greater than sun ripened red ones.
My interest in gardening sprang from an insatiable desire for my mother-in-laws green tomato chutney; a preserve that money can’t buy and supermarkets can’t supply the main ingredient for. Growing my own green tomatoes was the only way to ensure a lifetime supply of my favourite chutney. 
Dealing with over 10lbs of green tomatoes this year called for more pots than I had available. Using a slow cooker was a revelation and I still haven’t worked out why it’s never occurred to me before! I was able to make up a recipe as I went along adding vinegar, sugar and spices as teaspoon tastings dictated. For two very sour raw fruits I was surprised at how modest a measure of sugar was needed compared to other green tomato chutney recipes. For the first several hours it seems like nothing is happening and there are no vinegary fumes to give the game away. You can let it simmer on a low heat overnight (no more past-midnight bottling for me – hooray!) and in the morning jar it up at your own leisure.
to make green tomato and rhubarb chutney
1lb (450g) green tomatoes, sliced or whole if cherry tomatoes
1lb (450g) rhubarb, chunks
2 large red onions, sliced
0.5 lb (225g) apples, weight after peeling and chopping
0.25 lb (110g) raisins
0.5 pint (284ml) red wine vinegar
1.5 lb (675g) sugar
4 cloves
2 tsp ground allspice
- Put the tomatoes, rhubarb, onions, apple and raisins into the slow cooker and set to a medium heat. (I used frozen rhubarb which added some moisture to the pot – if using fresh add half a cup of water)
- Allow to reduce for about 4 hours or until the fruit looks like it’s starting to break down. Increase the heat setting to high and add the vinegar, sugar and spices gradually according to taste (and different combinations according to the flavours you like). Stir well as you do this and return from time to time to check it.
- Continue to cook for a further 6-8 hours or when it’s turned a rich brown colour and is the thickness you like. If leaving overnight turn down to a low heat.
- Enjoy with just about anything if you’re a chutney addict like me. My current fave is on top of cheddar or soft cheese on a thick salted rice cake.
If you liked this chutney making post please share it or check out further preserves recipes here.
Thank you.
Ah yes, we too had a million green tomatoes! Great recipe. I did a tomato and apple one here…. http://www.suburbanyogini.com/2010/10/06/humpday-recipe-tomato-chutney/
That looks – and sounds – awesome. I only have a few green toms, so I guess I’ll have to save your post and hope for more next year…
a prize far greater than sun ripened red ones
I worry about you sometimes, I really do :} :} :}
I have never made green tomato chutney nor tasted it but am always curious about it – I do agree that home made chutneys are priceless for being able to have flavours that you struggle to find in bought ones
hye im doing a Christmas event in St Briavels pavillion hall on the 5th of december and wondered if you would like to join me with a stall with chutney and the likes.It is in aid of Alzheimers and a stall is £10. plus a raffle prize pleaselet me know if you would like to come.
Hi Mary, thanks for the kind offer. While I have more chutneys than one family needs it’s not enough to fill a stall.
All the best with your Christmas Fayre.
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I’ve just used my slow cooker for the first time to make this – the first time I’ve made chutney. Totally delish! Hope you don’t mind if I share your recipe 🙂
great to hear Alison. My slow cooker just gathers dust at the moment and this was my first year of no tomatoes or chutney making :o( Very happy for you to share the recipe
Got loads of split tomatoes this year due to my neglect so chutney it is then I won’t waste them.
green tomatoes are definitely the best for chutney making – they’re entirely the reason I got my allotment since you can’t get them in the shops. Enjoy x
I just finished making this without a slow cooker doubled the quantity and got 10 jars of deliciousness – I can tell already it’s going to be even more amazing once the flavours have developed over a few months. Thanks so much!
I’m so pleased Kate. I’ve not made any chutney for a couple of years and am getting towards the end of my stores. If you can bear the wait its worth hiding a couple of jars to happen across in a few years when they’ll be even more wonderful :0)
I learned to prepare green tomato in USA. ..They sliced them and sprinkle do with salt .leave overnight.. This allows the water to seep out…I did this in the first batch but not second….much les fluid in the first batch at the end of processing. ..
[…] rhubarb and green tomato chutney […]
Hi – I have end of season green tomatoes and a friend invited me to take some rhubarb and guess what it led me here to your blog. If you are still blogging and following your site can you confirm that you don’t remove skins from tomatoes – Thanks
Hi Sheila, lovely to hear from you especially as someone about to make tomato chutney. I don’t remove the skins x
wow – thank you so much for quick response – just discovered I don’t have any red wine vinegar – would you suggest waiting until I can shop for it or have you had equal success using white or cider vinegar both
I do have.
If you’re in a chutney making mood I’d definitely roll with whatever you have on the cupboard. I rarely use whatever is listed in a recipe as I’m often chopping and stirring in the evening. I’ve used cider vinegar and malt vinegar and don’t really notice the difference. Enjoy x
I’ll get right on it then woo hoo can’t wait –
Hi- I fell asleep after step one and think I cooked too long before adding the second set of ingredients. The chutney appears runny, but still tastes good and is successfully canned. Thanks for posting and advice. Any suggestions for runny chutney would be welcome.
I’m in the runny chutney gang too! The only way I’ve found to thicken it is use less vinegar from the start or add more sugar which I don’t like doing. So my main method is to strain off the excess liquid and bottle it for the next batch!
Wow thanks you have lifted my spirit – great idea – I am glad to have heard at the lids pop and when I open it I will strain it a bit as I go. I got 3 500ml jars and a 250 plus a wee half jar which went nicely with breakfast. I processed it 13 minutes and lids popped immediately. I am so happy with myself now. Thanks for posting and thanks for helping me along the way. I did go shopping and used wine vinegar in the end- liked the overnight thing although I will use an alarm next time
Oh and something I tried this year which seemed to help was slicing all the tomatoes the day before and salting them overnight. So much water came out of them!
[…] Green tomato and rhubarb chutney […]
Hi
I am making the chutney for the first time using the slow cooker
There seems to be a lot of liquid
Will it thinken or do I thicken with something as looks very watery at present
Thanks
Ida
hello Ida. Some people thicken with cornflour but I’ve never done that as don’t know how that effects the preserving and would hate to find a batch ruined later on. So I just pour off some of the liquid if particularly watery (and store in sterilised bottles to use in another batch or in other sauces). Best wishes, N