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.
- Prep Time: 20
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Category: Condiment
- Method: Baking
- Cuisine: British
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.