This Mary Berry Green Tomato Chutney Recipe is a tangy and spiced recipe, which features end-of-season green tomatoes and plump sultanas. It’s the perfect way to preserve your harvest, ready in about 2 hours.
Mary Berry Green Tomato Chutney Recipe Ingredients
- 2 lb (900g) green tomatoes, chopped
- 1 lb (450g) onions, peeled and chopped
- 1 lb (450g) cooking apples (like Bramley), peeled, cored, and chopped
- 1 lb (450g) light muscovado sugar (or granulated sugar)
- 1 pint (570ml) malt vinegar (or spiced vinegar for extra flavor)
- 8 oz (225g) sultanas or raisins
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- 1 teaspoon mustard seeds (optional)
How To Make Mary Berry Green Tomato Chutney Recipe
- Prepare the vegetables: Wash the green tomatoes and chop them into small, even chunks. Peel and chop the onions and the cooking apples into similar-sized pieces. Uniform chopping ensures everything cooks down at the same rate.
- Dissolve the sugar: Pour the malt vinegar into a large preserving pan (or a very large, heavy-bottomed stainless steel pot). Add the sugar and heat gently, stirring constantly until the sugar has completely dissolved. Do not let it boil until the sugar granules are gone.
- Combine the ingredients: Add the chopped tomatoes, onions, apples, and sultanas to the vinegar syrup. Stir in the salt, cayenne pepper, ground ginger, and mustard seeds (if using).
- Simmer and reduce: Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 1 hour 30 minutes to 2 hours. Stir occasionally to prevent it from sticking to the bottom of the pan.
- The Channel Test: The chutney is ready when it is rich, dark, and thickened. To test, draw a wooden spoon across the bottom of the pan. If it leaves a clear channel that doesn’t immediately fill back up with liquid, it is ready. If vinegar rushes into the gap, keep cooking.
- Pot and seal: While the chutney is still warm, spoon it into sterilized jars. Cover with a wax disc (wax side down) and seal with a lid. Label with the date and store.
Recipe Tips
- Sterilizing Jars: This is crucial for preservation. Wash jars in hot soapy water, rinse, and then place them on a baking tray in a preheated oven at 275°F (140°C) for 10-15 minutes. Fill them while they are still warm.
- Maturity Matters: While you can eat this chutney immediately, the flavor improves significantly if you let it mature in a cool, dark place for at least 1 month before opening. This allows the vinegar sharpness to mellow.
- Apple Choice: Cooking apples (Bramleys) are essential because they break down into a fluff, providing natural pectin that helps thicken the chutney. Eating apples will retain their shape and won’t thicken the sauce as well.
- Pot Selection: Use a stainless steel or enamel pan. Avoid aluminum or copper pans, as the vinegar acid reacts with the metal and can give the chutney a metallic taste.
What To Serve With Mary Berry Green Tomato Chutney
This versatile condiment is a staple for cold lunches and cheese boards.
- The Ploughman’s: Essential alongside sharp Cheddar, crusty bread, and pickles.
- Cold Meats: Pairs perfectly with leftover roast pork or cold ham.
- Sandwiches: Elevates a simple cheese or ham sandwich.
- Curries: Can be used as a sweet-sour side for mild curries.
How To Store Mary Berry Green Tomato Chutney Recipe
- Unopened: Store in a cool, dark cupboard or pantry. Properly sealed and sterilized jars will keep for up to 1 year.
- Opened: Once opened, store the jar in the refrigerator and consume within 4-6 weeks.
Mary Berry Green Tomato Chutney Recipe Nutrition Facts
- Calories: 45
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 60mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1g
- Sugar: 10g
- Protein: 0.5g
Nutrition information is estimated per tablespoon.
FAQs
Can I use frozen green tomatoes?
Yes. If you had to harvest quickly before a frost and froze your green tomatoes, they work perfectly in chutney. They will release more water, so you may need to simmer the mixture for an extra 15-20 minutes to reach the right consistency.
Why is my chutney runny?
It hasn’t cooked long enough. Chutney requires evaporation to thicken. Return it to the heat and simmer until you can perform the “channel test” successfully.
Can I use red tomatoes?
Yes, if you have a mix of red and green, throw them all in. The chutney will be slightly sweeter and redder, but still delicious.
Try More Recipes:
- Mary Berry Chilli Con Carne Recipe
- Mary Berry Italian Chicken Recipe Recipe
- Mary Berry Panang Chicken Recipe
Mary Berry Green Tomato Chutney Recipe
Description
A traditional British preserve designed to use up unripened green tomatoes, cooked down with apples, onions, and spices into a rich, tangy condiment.
Ingredients
Instructions
- Chop tomatoes, onions, and apples into small chunks.
- Dissolve sugar in vinegar in a large preserving pan over low heat.
- Add all chopped fruit, veg, sultanas, and spices.
- Bring to a boil, then simmer for 1.5 to 2 hours.
- Stir occasionally until mixture is thick and passes the “channel test.”
- Pot into warm, sterilized jars and seal immediately.
- Store in a cool, dark place to mature for 1 month.
Notes
- Consistency: The chutney thickens as it cools, but it should be thick (not watery) when you pot it.
- Vinegar: Malt vinegar gives the traditional dark color; cider vinegar will result in a lighter chutney but works just as well.
Mary Berry Green Tomato Chutney Recipe
