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Mary Berry Green Tomato Chutney

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Mary Berry Green Tomato Chutney

Mary Berry Green Tomato Chutney captures the sharp tang of underripe tomatoes balanced perfectly with the sweetness of brown sugar and gentle warmth from ginger and cinnamon. Slow-cooked to a thick, rich consistency, it delivers a vibrant, slightly spiced flavour that deepens over time in the jar, offering a classic British taste sensation ideal for cheeses, cold meats, or sandwiches.

Prep: 20 minutes
Cook: 90 minutes
Serves: Serves 6
Dietary: Vegetarian
Mary BerryBy Mary Berry
From Mary Berry Recipes

Nutri-Score C

This chutney has a Nutri-Score rating of C, reflecting its moderate sugar content balanced by natural fruit ingredients and spices. It’s a flavour-packed option with moderate calories and no fat, making it a tasty yet mindful addition to your meals.

Equipment

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Ingredients

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

Notes

  • Green tomatoes provide a fresh tang and a sturdy texture to the chutney.
  • Brown sugar softens the sharpness with its rich, sweet depth.
  • Malt vinegar acts as a natural preservative, giving the chutney its bright bite.
  • Cinnamon and ginger bring gentle warmth and layered, aromatic flavours.
  • Raisins add a chewy sweetness and extra texture but can be left out if preferred.

Customise

  • Try swapping raisins for dried cranberries to introduce a subtle tartness.
  • Add a dash of red pepper flakes or fresh chilli for a hint of heat.
  • Use apple cider vinegar instead of malt vinegar for a softer, sweeter tang.
  • Fresh herbs like thyme or rosemary work beautifully to lift the aroma and flavour.

Method

  1. Prepare ingredients: Dice the green tomatoes and finely chop the onions. Peel, core, and chop the apples into small pieces. Grate the ginger and mince the garlic.
  2. Combine ingredients: Place the tomatoes, onions, apples, raisins, brown sugar, malt vinegar, grated ginger, minced garlic, cinnamon stick, and salt into a large saucepan. Stir well.
  3. Simmer to dissolve sugar: Heat gently over medium heat, stirring occasionally until the sugar dissolves and the mixture comes to a simmer.
  4. Cook chutney: Reduce heat to low and let the mixture simmer uncovered for 1½ to 2 hours, stirring now and then to prevent sticking. The chutney is done when it thickens to a jam-like consistency and most liquid evaporates.
  5. Sterilise jars: While the chutney cooks, sterilise your glass jars by washing and placing them in an oven at 120°C (250°F) for 10 minutes.
  6. Jar chutney: Remove the cinnamon stick and carefully spoon the hot chutney into your sterilised jars. Seal tightly while warm.
  7. Cool and store: Allow jars to cool completely at room temperature, then keep in a cool, dark place. The chutney keeps for several months and flavours deepen with age. Once opened, refrigerate and consume within 4 weeks.

What can you serve with this

  1. Cheese boards: The chutney’s sweet and tangy profile contrasts beautifully with strong cheeses like mature cheddar or stilton.
  2. Cold meats: Serve with ham, turkey, or roast beef to add a flavourful kick and balance richness.
  3. Sandwiches: Use as a spread to elevate simple sandwiches with an extra layer of spice and sweetness.
  4. Ploughman’s lunch: Ideal alongside bread and pickles for a traditional and satisfying meal.
  5. Grilled vegetables: Add a dollop to roasted or grilled vegetables for a pleasant sweet contrast.

FAQs for Mary Berry Green Tomato Chutney

  • Can I use red tomatoes instead of green for this chutney?
    Yes, but red tomatoes are sweeter and less tangy, so the chutney will have a milder flavour. You might want to reduce the sugar slightly.
  • How long should green tomato chutney mature?
    Allow at least 2-4 weeks for flavours to develop fully and blend into a rich, complex taste.
  • Can I freeze green tomato chutney?
    Freezing is not recommended due to vinegar content. It stores well in sterilised jars for months, improving with age.
  • How long does the chutney last after opening?
    Store in the fridge and consume within 4 weeks. Always use a clean spoon to prevent contamination.
  • What jars should I use for storing chutney?
    Use freshly sterilised glass jars with tight-fitting lids for best preservation.
  • Can I make the chutney spicy?
    Yes, add chopped chillies or red pepper flakes when combining ingredients for a spicier chutney.
  • How do I know when the chutney is ready?
    It thickens to a jam-like consistency, and most of the liquid has evaporated after simmering.

Nutri-score Health Check

Based on the Nutri-Score system, this chutney earns a C rating. It offers a balanced nutritional profile with low fat and natural fibre but contains moderate sugars from brown sugar and fruit.

Positive Factors

  • Green tomatoes and apples provide fibre and vitamins.
  • Contains no fat and a modest calorie count per serving.
  • Uses natural spices like ginger and cinnamon for flavour without additives.

Negative Factors

  • The inclusion of brown sugar elevates sugar content.
  • Moderate salt used for seasoning.

Please note this score is automatically calculated based on ingredient data and is intended only as a general guideline to aid dietary choices.

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