Jamie Oliver Green Tomato Chutney
Jamie Oliver’s green tomato chutney is a classic chutney made with green tomatoes, apples, onions, and a mix of spices. The tomatoes and apples provide the main flavors, while vinegar and sugar give the chutney a tangy, sweet taste that balances out the tartness of the unripe tomatoes. This chutney is perfect for spreading on sandwiches, serving with a cheese board, or as a dip with savory snacks.
- Prep Time: 15
- Cook Time: 75
- Total Time: 1 hour 30 minutes
- Yield: 4 Small Jars 1x
- Category: Condiment
- Method: Simmering
- Cuisine: British
Ingredients
- 1kg green tomatoes (chopped): Provides the main base of the chutney with a slight tartness.
- 500g apples (peeled, cored, and chopped): Adds natural sweetness and texture.
- 2 medium onions (chopped): Adds depth and flavor to the chutney.
- 250g light brown sugar: Sweetens and balances the acidity.
- 300ml cider vinegar: Provides the tangy base of the chutney.
- 1 tbsp mustard seeds: Adds a slight crunch and mild spiciness.
- 1 tsp ground ginger: Gives warmth and spice.
- 1 tsp ground coriander: Adds a subtle citrusy, earthy note.
- 1 tsp ground cinnamon: Adds a hint of warmth and sweetness.
- Salt to taste: Enhances the overall flavor.
Instructions
Step 1: Prepare the ingredients
Chop the green tomatoes, apples, and onions into small, even pieces. This helps them cook down evenly in the chutney.
Step 2: Combine ingredients in the saucepan
In a large saucepan, add the chopped tomatoes, apples, onions, brown sugar, cider vinegar, mustard seeds, ground ginger, ground coriander, ground cinnamon, and a pinch of salt.
Step 3: Simmer the chutney
Place the saucepan over medium heat and bring the mixture to a boil. Once it starts boiling, reduce the heat to low and let it simmer gently for about 1-1.5 hours, stirring occasionally. The chutney should thicken and the ingredients should soften and meld together.
Step 4: Check the consistency
After simmering, the chutney should be thickened and slightly jammy in texture. If it’s still too liquid, continue cooking for another 10-15 minutes, stirring frequently to prevent sticking.
Step 5: Cool and jar the chutney
Remove the saucepan from heat and let the chutney cool slightly. Spoon the chutney into sterilized jars while it’s still warm, leaving a small space at the top. Seal the jars with lids and allow them to cool completely before storing.
Step 6: Store
Store the jars in a cool, dark place. The chutney will keep for up to 6 months unopened. Once opened, store in the refrigerator and use within a month.