Mary Berry Green Tomato Chutney

Mary Berry’s green tomato chutney recipe turns firm, unripe tomatoes into a tangy British condiment with apple, onion and warming ginger. Brown sugar rounds out the sharp malt vinegar, while a slow, uncovered simmer gives the chutney its thick, spoonable texture. Serve it with mature cheddar, cold ham or a ploughman’s lunch.

Jump To Recipe By Mary Berry
From Mary Berry Recipes

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Nutri-Score C (estimate): Tomatoes, onions and apples add fibre, and the chutney contains no added fat. Its 500g of brown sugar and tablespoon of salt also matter, so use a spoonful as a condiment rather than a full serving. The score is an estimate based on the ingredients, not a laboratory analysis.

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How the Timings Work

• First 20 minutes: Chop the tomatoes, onions and apples; grate the ginger and mince the garlic.
• Next 10-15 minutes: Combine everything in the pan and stir over a medium heat until the sugar dissolves and the mixture bubbles gently.
• Next 75-90 minutes: Simmer uncovered over a low heat, stirring more often as the chutney thickens. Allow up to 2 hours of simmering if the tomatoes release plenty of liquid.
• During the simmer: Wash and heat the jars, and prepare their lids according to the manufacturer’s instructions.
• To finish: Check for a clear trail across the pan, remove the cinnamon stick, fill the hot jars and leave them to cool before refrigerating.

Method

1. Prepare the ingredients (20 minutes): On a large chopping board, use a sharp kitchen knife to chop 1kg green tomatoes, finely chop 500g onions, and peel, core and chop 2 large apples (about 300g). Use a box grater to grate 1 tbsp fresh ginger, then mince 3 garlic cloves.
2. Combine the ingredients (2 minutes): Put the tomatoes, onions, apples, ginger and garlic into a large heavy-bottomed saucepan of at least 5 litres. Add 100g raisins, if using, 500g brown sugar, 500ml malt vinegar, 1 cinnamon stick and 1 tbsp salt. Stir with a wooden spoon to coat everything evenly.
3. Dissolve the sugar (10-15 minutes): Set the pan over a medium heat and stir occasionally until the sugar dissolves and the mixture begins to bubble gently. Scrape the base as you stir so the sugar doesn’t catch.
4. Simmer the chutney (75-90 minutes): Reduce the heat to low and simmer uncovered. Stir occasionally at first, then more frequently as the liquid reduces. Look for a deep colour and a thick, glossy texture. Depending on how juicy the tomatoes are, the simmer may take up to 2 hours.
5. Prepare the jars during the simmer (20 minutes): Wash enough glass preserving jars with lids for approximately 2-3 litres of chutney in hot, soapy water and rinse well. Place the jars in an oven at 120°C for at least 15 minutes, then keep them warm until filling. Prepare the lids as their manufacturer directs; don’t put lids with plastic or rubber seals in the oven.
6. Check the texture (1 minute): Drag the wooden spoon across the bottom of the pan. When the trail stays clear for a second before the chutney slowly closes over it, the chutney is ready. If liquid rushes straight back, simmer a little longer and test again.
7. Fill the jars (10 minutes): Remove the cinnamon stick. Carefully spoon the hot chutney into the warm jars, using a preserving funnel if you have one. Leave about 1cm headspace, wipe the rims clean and fit the lids.
8. Cool and store: Leave the jars undisturbed until cool, then refrigerate. Hot filling alone does not establish that this recipe is safe for cupboard storage. Keep refrigerated and use within 4 weeks; always use a clean spoon and discard any jar that shows mould, fizzing or an off smell.

Techniques for Success

1. Reduce the green tomato chutney until thick

Failure if done wrong: Stop too early and the chutney turns watery; cook too fiercely and the sugar can catch on the base. Start with a gentle bubble, leave the pan uncovered and stir more often as the mixture thickens. Draw a spoon across the pan: a trail that stays open briefly signals a thick, spoonable chutney that sits neatly beside cheese or cold meats.

2. Dissolve the sugar before the long simmer

Failure if done wrong: Undissolved sugar can stick and burn before the tomatoes release enough liquid. Stir over a medium heat until you no longer feel grains against the pan and the mixture bubbles gently, then lower the heat. You’ll build a smooth chutney with balanced sweetness and vinegar sharpness.

3. Fill clean, warm jars carefully

Failure if done wrong: A dirty rim can prevent the lid from fitting cleanly, while a cold jar may crack when you add hot chutney. Wash and heat the jars, follow the lid manufacturer’s instructions, and wipe each rim before closing. The filled jars should look clean around the edges; refrigerate them once cool rather than assuming hot filling makes them shelf-stable.

Technique	Failure if done wrong	Success looks like
Reduce gently	Watery or scorched chutney	Thick chutney that briefly holds a spoon trail
Dissolve the sugar	Grainy mixture or burnt sugar on the pan	Smooth mixture at a gentle bubble
Fill clean, warm jars	Messy rims or cracked jars	Clean rims and securely fitted lids

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Tips and Swaps

• Get ahead: Make the chutney before a cheese board or ploughman’s lunch so its ginger and cinnamon flavours have time to mingle in the fridge.
• Swaps: Use dried cranberries instead of raisins, or replace the malt vinegar with cider vinegar labelled 5% acidity.
• Serve it with: Serve the chutney cold or at room temperature; it needs no reheating. Try a spoonful with mature cheddar, cold ham, a cheese sandwich or grilled aubergine.
• Vegetarians: The chutney is vegetarian as written. Malt vinegar may contain gluten, so check the label if you need a gluten-free condiment.
• Storage: Store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and using within 3–4 weeks. Serve the chutney cold or at room temperature; it needs no reheating./li>