This chutney goes well with Indian foods, like curries, dahl or cheese.
I made this chutney last year and it tastes great, even if I say so myself! What’s even better is that it’s a great way of using up any green tomatoes!

Tomato and Ginger Chutney
Tomato and Ginger Chutney


For skinning the tomatoes: cut a cross in the bottom skin of each tomato, put them in boiling water for a minute until you can see the skin loosening. Take them out and skin them. Cut the tomatoes and ginger in pieces. Put everything together in a saucepan and cook until the chutney starts to thicken. Stir regularly especially towards the end. If you cook it at a lower heat for longer, it will give the flavour a little boost...

Of course you can add your own favourite spices or increase/decrease quantities as desired.


  • 1kg skinned tomatoes (or green tomatoes!)
  • ½ tsp ground ginger
  • 1 Cinnamon stick
  • 100g dried ginger pieces
  • 100g organic raisins
  • 10g salt
  • 300g sugar
  • 3dl cider vinegar
  • 5 or 6 cloves
  • 5 or 6 peppercorns
  • 50ml ginger syrup
  • Little bit of mace
  • ¼ tsp chili powder (if you like it spicy)