Mary Berry Green Tomato Chutney​ Recipe

This is the ultimate Mary Berry Green Tomato Chutney recipe, made with tart green tomatoes, sweet brown sugar, onions, apples, malt vinegar, and warm spices. The result is a thick, rich, and tangy condiment with a gentle, aromatic warmth. This recipe is perfect for using up the last of the autumn harvest and makes about 5-6 jars, ideal for cheese boards or as a thoughtful homemade gift.

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Mary Berry Green Tomato Chutney Ingredients

• 1kg (about 2.2 lbs) green tomatoes, chopped
• 500g (about 1.1 lbs) onions, finely chopped
• 2 large cooking apples (about 300g), peeled, cored, and chopped
• 500g (about 1.1 lbs) brown sugar
• 500ml (about 2 cups) malt vinegar
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1 tbsp salt
• 1 cinnamon stick
• 100g (about 2/3 cup) raisins or sultanas (optional)

How To Make Mary Berry Green Tomato Chutney

1. Combine all ingredients: Place the chopped tomatoes, onions, apples, brown sugar, malt vinegar, ginger, garlic, salt, and cinnamon stick in a large, heavy-bottomed saucepan or preserving pan. If you are using raisins, add them now.
2. Dissolve the sugar: Stir all the ingredients together well. Heat the pan over medium-low heat, stirring gently until the sugar has completely dissolved. Do not let the mixture boil yet.
3. Simmer the chutney: Once the sugar is dissolved, bring the mixture to a simmer. Let it cook uncovered over low heat for 1.5 to 2 hours. Stir it every 15-20 minutes to prevent the chutney from sticking to the bottom of the pan.
4. Thicken the chutney: The chutney is ready when it is thick, rich, and most of the liquid has evaporated. You can test this by dragging a wooden spoon across the bottom of the pan. If it leaves a clean line for a second, it is done.
5. Prepare the jars: While the chutney is in its final 20 minutes of cooking, you must sterilize your jars. To do this, wash jars and lids in hot, soapy water. Rinse them, then place the jars (not the lids) on a baking sheet in an oven at 120°C (250°F) for at least 15 minutes.
6. Pot the chutney: Remove the cinnamon stick from the finished chutney. Carefully spoon the hot chutney into the warm, sterilized jars, filling them right to the top.
7. Seal and mature: Wipe the rims of the jars clean, then seal them tightly with the lids. Store the jars in a cool, dark place. For the best flavor, allow the chutney to mature for at least 2-4 weeks before opening.

Recipe Tips

• Use a non-reactive pan: The acid from the tomatoes and vinegar will react with some metals. Always use a stainless steel, enamel-coated, or glass-lined pan. Avoid aluminum or un-coated cast iron.
• Dissolve the sugar first: Make sure the sugar is fully dissolved before you let the mixture boil. This prevents the sugar from crystalizing, which would give your chutney a grainy texture.
• Be patient with the simmer: Do not rush the thickening process by turning up the heat. A long, slow simmer is what evaporates the liquid and concentrates the flavors. Stirring often, especially near the end, prevents it from scorching.
• Sterilizing is essential: Properly sterilizing your jars is the most important step for preserving. This simple step ensures no bacteria can spoil your chutney, allowing it to last for months (or even years!) in a pantry.

What To Serve Green Tomato Chutney

This tangy and sweet chutney is a classic partner for a strong, sharp cheddar on a cheese board. It’s also fantastic for adding a bright flavor to a ham, turkey, or roast beef sandwich. Serve a generous spoonful alongside a pork pie, Scotch egg, or a traditional ploughman’s lunch. It also works beautifully as a condiment for roasted pork or sausages.

How To Store Green Tomato Chutney Leftovers

• Pantry: As long as the jars were properly sterilized and sealed, the unopened chutney will last in a cool, dark pantry or cupboard for up to a year.
• Refrigerate: Once you open a jar, it must be stored in the refrigerator. It will keep well in the fridge for at least 4 weeks. Always use a clean spoon to serve it.
• Freeze: Freezing is not recommended for this chutney. The texture will change, and it is already designed to be a long-lasting pantry preserve.

Mary Berry Green Tomato Chutney Nutrition Facts

• Calories: 32 kcal
• Total Fat: 0.1g
• Sodium: 65mg
• Total Carbohydrate: 8g
• Sugars: 7g
• Protein: 0.3g

Frequently Asked Questions

• Why does my chutney need to mature? You can eat the chutney right away, but the flavors will be sharp and unbalanced. Storing it for at least two weeks allows the sharp vinegar taste to mellow and blend with the spices, sugar, and fruit, creating a much richer and more complex flavor.
• Can I use red tomatoes instead of green? You can, but the final product will be very different. Green tomatoes are firm and tart (acidic), which provides the classic chutney “bite” and texture. Red tomatoes are softer, sweeter, and have more water, which will result in a much sweeter, jam-like preserve.
• My chutney is not thickening. What should I do? Just keep simmering! If your chutney is watery, it simply means the liquid has not evaporated yet. Continue to simmer it uncovered, stirring more frequently as it thickens to prevent it from sticking and scorching on the bottom of the pan.

Try More Recipes:

• Mary Berry Parmesan Chicken​ Recipe
• Mary Berry Chicken Cacciatore​ Recipe
• Mary Berry Chicken And Bacon Pie​ Recipe