Spiced Green Tomato Chutney

Simple to make and easy to store throughout the year, serve this Spiced Green Tomato Chutney with a chunk of Organic Mature Cheddar on a freshly baked Cheese and Chive Scone.

  • 1 hr 10 mins
  • Serves 6
  • Vegetarian
  • Gluten Free
  • Beginner


  • 600g green tomatoes (chopped)  
  • 300g leeks (washed and diced) 
  • 400g apples (peeled and chopped)  
  • 3 cloves of garlic (peeled and sliced) 
  • 4 sprigs of thyme (picked) 
  • 1 tsp fennel Seeds 
  • 1/2 tsp cayenne pepper  
  • 250ml cider vinegar  
  • 50ml balsamic  
  • 200g brown sugar  
  • 25g organic honey  
  • 1 tsp flaky salt 


  1. In a stainless steel sauce pan, dry-fry fennel seeds and cayenne pepper on a low heat.
  2. Add the vinegars, sugar and honey to the sauce pan and let the heat slowly dissolve the liquids until they form a sticky sauce.
  3. Wash and prepare the green tomatoes, leeks, apples, garlic and thyme.
  4. Add the vegetables and thyme to the sauce pan, then cook on a low heat for 1 hour until the chutney has reduced and is a nice caramelised colour. Stir throughout to ensure the chutney doesn’t stick to the pan.
  5. Store in sterilised jars and enjoy.

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