Preserve the Season: Mary Berry Green Tomato Chutney Recipe

Today I am making Mary Berry’s delightful Green Tomato Chutney from scratch. With a perfect blend of tangy green tomatoes, sweet apples and aromatic spices this chutney is a delightful addition to your pantry. Follow my easy step-by-step instructions to create this flavorful condiment. It’s perfect to incorporate with sandwiches, cheese platters and many more snacks. I’ve adapted the original recipe to make a larger batch. It’s perfect for serving a crowd of up to 20 people.

How to Make Mary Berry’s Green Tomato Chutney Recipe Overview:

Preparation Time: 30 minutes

Cooking Time: 1 hour

Total Time: Approximately 1 hour and 30 minutes

Serving Quantity: Makes about 10 (8-ounce) jars, serving up to 20 people

Tools and Equipment:

To make Mary Berry’s Green Tomato Chutney, you’ll need some essential tools and equipment commonly found in most kitchens. Here’s what you’ll require:

  • Large Saucepan
  • Cutting Board and Knife
  • Wooden Spoon or Stirring Utensil
  • Measuring Cups and Spoons 
  • Ladle or Spoon
  • Jars and Lids
  • Pot for Jar Sterilization
  • Pot Holders and Oven Mitts

Ingredients:

  • Green tomatoes – 2kg (4.4 pounds)
  • Apples – 900g (2 pounds)
  • Onions – 450g (1 pound)
  • Raisins or sultanas – 450g (1 pound)
  • Brown sugar –  450g (1 pound)
  • Cider vinegar –  1140ml (2 pints)
  • Salt – 4 teaspoons
  • Mustard seeds – 4 teaspoons
  • Ground ginger – 2 teaspoons
  • Ground allspice – 2 teaspoons
  • Cinnamon – 2 teaspoons
  • Cayenne pepper – 1 teaspoon

Instructions:

  1. Preparation of Ingredients: Start by washing and chopping the green tomatoes. Peel, core, and chop the apples. Now take the onions and start to peel and chop them.
  2. Mixing: In a large pot, combine all the ingredients – chopped green tomatoes, apples, onions, raisins/sultanas, brown sugar, cider vinegar, and spices.
  3. Simmering: Place the pot over medium heat and bring the mixture to a simmer. Stir occasionally to prevent sticking.
  4. Cooking: Continue to simmer the mixture for about 25-50 minutes, or until it thickens and the ingredients are well incorporated.
  5. Cooling and Storing: Once the chutney is cooked, allow it to cool. Then, transfer it into sterilized jars and seal tightly.

Nutritional Value (per 2 tablespoons):

Calories: 90

Carbohydrates: 24g

Sugars: 20g

Fat: 0g

Protein: 0.5g

Fiber: 1g

FAQs:

Can I use red tomatoes for this recipe?

Green tomatoes are preferred for their tanginess, but ripe red ones can be used with slightly adjusted sugar quantities for a sweeter chutney.

How long does it last?

If you store the chutney properly, it can last up to a year. But it’s so delicious; it might not stick around that long!

What can I pair it with?

It’s fantastic with cheese, cold meats, or as a sandwich spread. Get creative!

Can I halve the recipe for a smaller batch?

Absolutely! Adjust the ingredients accordingly.

What’s the ideal storage temperature?

Store in a cool, dark place, ideally at temperatures between 50°F to 70°F (10°C to 21°C).

Conclusion:

There you have it, Mary Berry’s Green Tomato Chutney recipe, perfected for a larger crowd. This homemade chutney is a delightful way to capture the essence of summer and savor it all year round. Whether as a thoughtful gift or a pantry staple, it’s bound to become a favorite in your household. Enjoy the rich, complex flavors and the satisfaction of homemade goodness!

Green Tomato Chutney Recipe Mary Berry

Green Tomato Chutney Recipe Mary Berry

3 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Cuisine Indian
Servings 10 Jar

Ingredients
  

  • Green tomatoes – 2kg 4.4 pounds
  • Apples – 900g 2 pounds
  • Onions – 450g 1 pound
  • Raisins or sultanas – 450g 1 pound
  • Brown sugar – 450g 1 pound
  • Cider vinegar – 1140ml 2 pints
  • Salt – 4 teaspoons
  • Mustard seeds – 4 teaspoons
  • Ground ginger – 2 teaspoons
  • Ground allspice – 2 teaspoons
  • Cinnamon – 2 teaspoons
  • Cayenne pepper – 1 teaspoon

Instructions
 

  • Prepare Your Ingredients: Start by gathering all your ingredients. You’ll need apples, green tomatoes, onions, raisins, brown sugar, cider vinegar, salt, mustard seeds, ground ginger, ground allspice, cinnamon, and cayenne pepper.
  • Chop and Dice: Grab your trusty cutting board and knife. Wash the apples, green tomatoes, and onions. Then, chop them into small, bite-sized pieces. Toss them into a roomy saucepan.
  • Add the Sweetness: Now, it’s time to add that delightful sweetness. Pop in the raisins and the brown sugar right into the mix.
  • Spice It Up: Spice it up with the ground ginger, mustard seeds, cinnamon, ground allspice and a pinch of cayenne pepper. This is where the magic happens.
  • Mix It Well: Give everything a good stir, making sure those flavors start to mingle. The kitchen should already smell amazing.
  • Turn Up the Heat: Crank up the heat under your saucepan until the mixture starts to bubble and boil. High heat for this part.
  • Simmer and Stir: Reduce the heat of the stove to low, but don’t walk away. Let it simmer gently for about an hour. Stir occasionally; it should slowly thicken and transform.
  • Sterilize Lids and Jars: While your chutney is simmering away, take a big pot and fill it with water. Pop your lids and jars in there and let them boil for 10 minutes. Safety first!
  • Thick and Fragrant: When your chutney is thickened and it’s fragrant enough to make your neighbors jealous, take it off the heat.
  • Cool Down a Bit: Leave it to cool down for a few minutes, but don’t worry; it won’t take long.
  • Jar Filling Time: Get those sterilized jars ready. With a ladle or a big spoon, gently fill them with your glorious chutney, leaving a bit of space at the top. It’s like art, really.
  • Seal the Deal: Seal those jars tight with the sterilized lids. Make sure they’re snug; you want to keep that freshness locked in.
  • Cool Completely: Set your jars aside to cool completely. It’s like waiting for a surprise party.
  • The Patience Game: You can dig in immediately, but here’s the secret: it’s even better after a few weeks or months of maturing. Let it sit in a cool, dark place and savor the anticipation.
  • Enjoy Your Creation: When the time is right, pop open a jar, spread it on a cracker, or pair it with your favorite dish. You’ve just made Mary Berry’s Green Tomato Chutney, and it’s absolutely scrumptious!
Keyword Green Tomato Chutney Recipe Mary Berry, Mary Berry Green Tomato Chutney Recipe

1 thought on “Preserve the Season: Mary Berry Green Tomato Chutney Recipe”

  1. 3 stars
    Having started cooking the recipe, you then realise it doesn’t say how long to boil it before turning down to a simmer. It also mentions salt and cider vinegar in the ingredients, when were they supposed to be added?

    Reply

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