Mary Berry’s Green Tomato Chutney is a delicious way to preserve the unique tartness of green tomatoes, turning them into a flavorful condiment that pairs perfectly with cheese, cold meats, or sandwiches. This traditional British chutney balances the tangy flavor of the tomatoes with the sweetness of brown sugar and the warm spices of ginger and cinnamon. Whether you’re looking to use up the last of the season’s tomatoes or create a homemade gift, this chutney is a wonderful addition to your pantry.
What is Mary Berry Green Tomato Chutney?
Mary Berry’s Green Tomato Chutney is a tangy, sweet, and slightly spiced chutney made from green tomatoes, onions, apples, and a mix of spices. Slow-cooked with vinegar and sugar, this chutney has a rich, thick consistency and a complex flavor that improves over time as it matures in the jar.
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Why You Should Try This Recipe
- Great for preserving green tomatoes: A perfect way to use up underripe tomatoes from the garden.
- Tangy and sweet: The chutney balances the tartness of green tomatoes with a sweet and slightly spiced flavor.
- Versatile condiment: It pairs well with cheese, meats, and even as a sandwich spread.
- Easy to make and store: Simple ingredients and a straightforward cooking method.
- Long shelf life: Chutney stores well in sterilized jars, lasting for months and improving with time.
Ingredients Needed to Make Mary Berry Green Tomato Chutney
- Green tomatoes (1 kg / 2.2 lbs): Chopped, providing the tangy base for the chutney.
- Onions (500g / 1 lb): Finely chopped, adding sweetness and texture.
- Apples (2 large, about 300g / 10 oz): Peeled, cored, and chopped, for added sweetness and body.
- Raisins (100g / 3.5 oz): Optional, for extra sweetness and texture.
- Brown sugar (500g / 1 lb): Provides the necessary sweetness to balance the tartness of the tomatoes.
- Malt vinegar (500ml / 2 cups): Helps preserve the chutney and adds a tangy flavor.
- Fresh ginger (1 tbsp, grated): Adds a warm, aromatic flavor.
- Garlic cloves (3): Minced, for added depth of flavor.
- Cinnamon stick (1): For a warm spice note.
- Salt (1 tbsp): For seasoning and enhancing the flavors.
Equipment
- Large heavy-bottomed saucepan or preserving pan
- Wooden spoon
- Knife and chopping board
- Measuring cups and spoons
- Sterilized glass jars with lids
Instructions to Make Mary Berry Green Tomato Chutney
1. Prepare the Ingredients:
- Chop the tomatoes and onions: Dice the green tomatoes and finely chop the onions. Peel, core, and chop the apples into small pieces.
- Grate the ginger: Prepare the grated ginger and mince the garlic for the chutney.
2. Combine the Ingredients:
- Add everything to the pan: Place the chopped tomatoes, onions, apples, raisins, brown sugar, malt vinegar, ginger, garlic, cinnamon stick, and salt into a large saucepan.
- Bring to a simmer: Stir well and bring the mixture to a simmer over medium heat, ensuring the sugar dissolves.
3. Cook the Chutney:
- Simmer slowly: Lower the heat and let the chutney simmer uncovered for about 1½ to 2 hours. Stir occasionally to prevent sticking, allowing the mixture to thicken and the flavors to meld.
- Check consistency: The chutney is ready when it has a thick, jam-like consistency and most of the liquid has evaporated.
4. Jar the Chutney:
- Sterilize the jars: While the chutney is cooking, sterilize your jars by washing them and placing them in a warm oven at 120°C (250°F) for 10 minutes.
- Fill the jars: Once the chutney is ready, remove the cinnamon stick and spoon the hot chutney into the sterilized jars. Seal the jars tightly with lids while still hot.
5. Store and Enjoy:
- Cool and store: Allow the jars to cool completely before storing them in a cool, dark place. The chutney will keep for several months, and the flavors will improve as it matures. Once opened, store in the fridge.
What Goes Well With Mary Berry Green Tomato Chutney
- Cheese boards: Serve alongside a variety of cheeses for a delicious sweet-tangy contrast.
- Cold meats: Pair with ham, turkey, or roast beef for a flavorful accompaniment.
- Sandwiches: Spread on bread or crackers for an extra kick of flavor.
- Ploughman’s lunch: Complements a traditional British Ploughman’s lunch with cheese, bread, and pickles.
- Grilled vegetables: A great addition to roasted or grilled vegetables for extra sweetness.
Expert Tips for Making the Best Mary Berry Green Tomato Chutney
- Use underripe tomatoes: The firmer the green tomatoes, the better, as they hold their texture during cooking.
- Cook slowly: Simmer the chutney slowly to ensure the flavors develop and the texture thickens properly.
- Sterilize jars properly: Proper sterilization of jars is essential for long-term storage of the chutney.
- Let it mature: For the best flavor, allow the chutney to mature for at least 2-4 weeks before opening.
Easy Variations of Mary Berry Green Tomato Chutney
- Spicy version: Add a chopped chili or a pinch of red pepper flakes for a spicier chutney.
- Herb-infused: Stir in some fresh thyme or rosemary for an herbal twist.
- No raisins: If you’re not a fan of raisins, simply omit them or replace them with dried cranberries.
- Sweeter chutney: Use white or apple cider vinegar for a slightly less tangy and sweeter chutney.
Best Practices to Store Mary Berry Green Tomato Chutney
- Cool jars before storage: Make sure the jars have cooled completely before placing them in a cool, dark pantry.
- Use within a year: The chutney will keep for up to a year in sterilized jars. Once opened, refrigerate and consume within 4 weeks.
- Label and date: Always label your jars with the date of preparation to track their freshness.
Best Practices to Serve Mary Berry Green Tomato Chutney
- Room temperature: Serve the chutney at room temperature for the best flavor.
- Pair with strong flavors: The tangy-sweet flavor pairs well with bold cheeses or savory cold meats.
Nutrition Value (per serving):
- Calories: 70
- Fat: 0g
- Carbohydrates: 18g
- Sugars: 15g
- Protein: 0.5g
- Fiber: 1g
FAQs
Can I use red tomatoes instead of green for this chutney?
Yes, you can use red tomatoes, but the flavor will be different. Red tomatoes are sweeter and less tangy than green tomatoes, so the chutney will have a milder taste. You may need to reduce the sugar slightly to balance the sweetness.
How long does green tomato chutney need to mature?
Green tomato chutney is best when allowed to mature for at least 2-4 weeks. This resting period helps the flavors develop and blend together, making the chutney richer and more complex.
Can I freeze green tomato chutney?
Chutney is not ideal for freezing due to its high vinegar content. It stores well in sterilized jars for several months and will improve in flavor as it ages, making freezing unnecessary.
How long does green tomato chutney last once opened?
Once opened, green tomato chutney should be stored in the fridge and consumed within 4 weeks. Always use a clean spoon to avoid contamination and ensure it stays fresh.
Final Words
Mary Berry’s Green Tomato Chutney is the perfect blend of tangy, sweet, and spiced flavors, making it an excellent accompaniment for cheese, meats, and more. With its long shelf life and improving flavor, this chutney is not only a great way to use up green tomatoes but also a delicious addition to your pantry that gets better with time.
Enjoy it on your favorite dishes and share it with friends and family!
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Mary Berry Green Tomato Chutney
- Prep Time: 20
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Category: Condiment
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Green Tomato Chutney is a tangy, sweet, and slightly spiced chutney made from green tomatoes, onions, apples, and a mix of spices. Slow-cooked with vinegar and sugar, this chutney has a rich, thick consistency and a complex flavor that improves over time as it matures in the jar.
Ingredients
- Green tomatoes (1 kg / 2.2 lbs): Chopped, providing the tangy base for the chutney.
- Onions (500g / 1 lb): Finely chopped, adding sweetness and texture.
- Apples (2 large, about 300g / 10 oz): Peeled, cored, and chopped, for added sweetness and body.
- Raisins (100g / 3.5 oz): Optional, for extra sweetness and texture.
- Brown sugar (500g / 1 lb): Provides the necessary sweetness to balance the tartness of the tomatoes.
- Malt vinegar (500ml / 2 cups): Helps preserve the chutney and adds a tangy flavor.
- Fresh ginger (1 tbsp, grated): Adds a warm, aromatic flavor.
- Garlic cloves (3): Minced, for added depth of flavor.
- Cinnamon stick (1): For a warm spice note.
- Salt (1 tbsp): For seasoning and enhancing the flavors.
Instructions
1. Prepare the Ingredients:
- Chop the tomatoes and onions: Dice the green tomatoes and finely chop the onions. Peel, core, and chop the apples into small pieces.
- Grate the ginger: Prepare the grated ginger and mince the garlic for the chutney.
2. Combine the Ingredients:
- Add everything to the pan: Place the chopped tomatoes, onions, apples, raisins, brown sugar, malt vinegar, ginger, garlic, cinnamon stick, and salt into a large saucepan.
- Bring to a simmer: Stir well and bring the mixture to a simmer over medium heat, ensuring the sugar dissolves.
3. Cook the Chutney:
- Simmer slowly: Lower the heat and let the chutney simmer uncovered for about 1½ to 2 hours. Stir occasionally to prevent sticking, allowing the mixture to thicken and the flavors to meld.
- Check consistency: The chutney is ready when it has a thick, jam-like consistency and most of the liquid has evaporated.
4. Jar the Chutney:
- Sterilize the jars: While the chutney is cooking, sterilize your jars by washing them and placing them in a warm oven at 120°C (250°F) for 10 minutes.
- Fill the jars: Once the chutney is ready, remove the cinnamon stick and spoon the hot chutney into the sterilized jars. Seal the jars tightly with lids while still hot.
5. Store and Enjoy:
- Cool and store: Allow the jars to cool completely before storing them in a cool, dark place. The chutney will keep for several months, and the flavors will improve as it matures. Once opened, store in the fridge.
