This Mary Berry green tomato chutney recipe transforms those hard green tomatoes that never quite ripen into something properly delicious – sharp and tangy with just enough sweetness from the sugar, plus that lovely warmth from the spices. Make a big batch at the end of summer and it’ll see you through winter. Goes with practically anything – cheese, cold ham, even just on toast.
Prep: 20 minutes
Cook: 90 minutes
Serves: Serves 6
Dietary: Vegetarian
By Mary BerryFrom Mary Berry Recipes
The Mary Berry Green Tomato Chutney gets a C rating on the Nutri-Score because there’s quite a bit of sugar involved (it is chutney after all). But there’s no fat whatsoever and you get some decent fibre from the fruit and veg, so could be worse really.
Equipment
Amazon’s Choice
Kilner Round Airtight Glass Storage
Best quality, excellent value . 4.7 Star rating and over 17,000 reviews
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 – this is what you want, not red ones. They’re firm and have that sharp taste that makes chutney work.
- Brown sugar – don’t use white, it won’t taste right. The brown sugar gives it depth.
- Malt vinegar – proper British vinegar. Stops it going off and gives it bite.
- Cinnamon and ginger – these are what stop it tasting flat. You need the warmth.
- Raisins – Not essential but they’re nice.
Customise
- Dried cranberries instead of raisins work surprisingly well. Bit more expensive though.
- Apple cider vinegar’s fine if you can’t get malt. It’ll make Mary Berry green tomato chutney tastes slightly different but still good.
Method
- Prepare ingredients:
Chop up your green tomatoes (doesn’t have to be perfect). Dice the onions nice and small. Peel your apples, get rid of the cores, chop them up. Grate the ginger – watch your fingers – and chop the garlic. - Combine ingredients:
Everything goes in the pan – tomatoes, onions, apples, raisins if you’re using them, sugar, vinegar, ginger, garlic, cinnamon stick, salt. Mix it all together. - Simmer to dissolve sugar:
Medium heat. Keep stirring every now and then until the sugar dissolves and it starts bubbling gently. - Cook chutney:
Turn it right down and leave it to do its thing for an hour and a half to two hours. Don’t cover it. Stir it occasionally. You’re looking for it to get thick and gloopy, with hardly any liquid left. - Sterilise jars:
While it’s cooking, wash your jars properly then stick them in the oven at 120°C for 10 minutes. Kills any bacteria. - Jar chutney:
Fish out that cinnamon stick – don’t forget or someone will get a surprise later. Spoon the chutney into the jars while everything’s still hot. Lid on tight straight away. - Cool and store:
Leave them on the side to cool. Don’t rush this bit. Then put them somewhere dark and cool. Cupboard under the stairs, that sort of thing. Lasts for months – I’ve had jars go a year. Once you open one, fridge it and use it up within a month or so.
What can you serve with this
- Cheese boards: Absolute classic. Strong cheddar, bit of stilton if you’re feeling fancy. The chutney cuts through the richness.
- Cold meats: Boxing Day sandwich with leftover turkey and a dollop of this? Perfect.
- Sandwiches: Honestly just try it in a plain cheese sandwich. Game changer.
- Ploughman’s lunch: Bread, cheese, pickled onions, chutney. Pub classic for a reason.
- Grilled vegetables: Bit random but it works. Especially with aubergine or courgette.
FAQs for Mary Berry Green Tomato Chutney
- Can I use red tomatoes instead of green for this chutney?
Well, you can, but it won’t be the same thing really. Red tomatoes are sweeter and softer. You’d probably want less sugar. But honestly? Just use green ones, that’s the whole point. - How long should green tomato chutney mature?
I’d say give it at least a month before opening – three to four months if you can resist openeing it. It gets better with age. - Can I freeze green tomato chutney?
Wouldn’t bother. It keeps perfectly well in jars and freezing it with all that vinegar doesn’t really work. Just make less if storage is an issue. - How long does the chutney last after opening?
Month in the fridge, easy. Maybe a bit longer. Always use a clean spoon though – if you double dip with a buttery knife it’ll go manky quicker. - What jars should I use for storing chutney?
Any clean glass jars with decent lids. You could reuse old jam jars – just make sure they’re properly sterilised first.
But the Kilner jars with the distinctive pressure seal do look cool especially in a Christmas Hamper gift. - Can I make the chutney spicy?
Yeah, bung in some chillies when you’re adding everything else. Start with one if you’re not sure – you can always add more next time. - How do I know when the chutney is ready?
When you drag a wooden spoon across the bottom of the pan, it should leave a clear line for a second before it fills back in. And it should look thick, not watery.
Nutri-score Health Check
Mary Berry Green Tomato Chutney gets a C rating. Middle of the road. There’s sugar in it because that’s how chutney works, but you’re getting some vitamins from the tomatoes and apples. No fat at all.
Positive Factors
- Tomatoes and apples = fibre and vitamins. Your body needs that stuff.
- Zero fat. Literally none.
- Real ginger and cinnamon for flavour instead of weird artificial things.
Negative Factors
- Half a kilo of sugar goes in. Can’t pretend otherwise.
- Tablespoon of salt. Not massive but it’s there.
Please note this score is automatically calculated based on ingredient data and is intended only as a general guideline to aid dietary choices.