British gardeners can turn surplus harvests into chutney using a basic ratio of equal weight fruit or vegetables to half weight sugar, with vinegar to cover. A standard batch of green tomato chutney uses 1kg tomatoes, 500g sugar, and 500ml malt vinegar, cooked for 60-90 minutes. Chutneys need a minimum 4-6 weeks maturation in sealed jars before eating and keep for up to 12 months stored below 15C.
Key takeaways
- The basic chutney ratio is 1kg fruit or veg, 500g sugar, and 500ml vinegar for every batch
- All chutneys need 4-6 weeks maturation in sealed jars before the flavour develops fully
- Green tomato chutney is the classic UK recipe for using unripened end-of-season tomatoes
- Cook chutney for 60-90 minutes until thick enough that a spoon drawn across the pan leaves a clear trail
- Properly sealed jars keep for 12 months in a cool, dark cupboard below 15C
- Use malt vinegar at 5% acidity minimum for safe long-term preservation
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