Total Time
Prep 12 hrs
Cook 0 mins

This recipe from P.W.M.U. cookbook is the one my mum and I have always made. i am posting it for a request. The recipe has no quantity listed-I just sterilize a heap of jars, and keep filling them 'til the pickles run out!


  1. Slice tomatoes into an earthenware dish, sprinkle each layer with salt, and leave overnight.
  2. In the morning, boil the vinegar and spices, then strain.
  3. Slice the onions and add to the vinegar, drain liquid off tomatoes, and add to the other ingredients along with the raisins.
  4. Simmer until tender, bottle when cold.
Most Helpful

Well this is not the nicest looking chutney I have made!
But it is up there with the best in taste!
I made this as written. It was easy to make, yet I was having hesitations about the color and flavour, so I decided to let it sit a week before tasting properly and reviewing. I am so glad I did! :-}
It is wonderful, sweet, yet spicy and such wonderful flavours!
I ended up with 2 x 400-500gr jars and 2 x 200gr jars from this recipe.
This is a fantastic way to use up green tomato's and I will be making this again.
Now just to cox a few of the family member's into tasting it, I know once they try it they will love it!

Tisme May 10, 2011

What a shock! As I put everything together according to the end directions, I was preparing a 0 star rating & commentary in my head. "unappealing color", "bitter liquid", "mush tomatoes". BUT once assembled, cooled and rested - what shockingly good flavor! Mine are VERY spicey (which I like), what a surprising combination of heat and sweet. I'll make these again (very easy). (I halved the amount of tomatoes & onions, but made the full amount of liquid. I ended up with 2 jars)

JWS August 24, 2008