Mary Berry Green Tomato Chutney Recipe

Name: Mary Berry Green Tomato Chutney Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1kg green tomatoes, chopped; 500g onions, sliced; 250g apples, chopped; 200g sultanas; 2 garlic cloves; 1 tbsp fresh ginger; 1 tsp cinnamon; 1 tsp allspice; 1 tsp mustard seeds; 500ml malt vinegar; 500g brown sugar

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If you have a glut of green tomatoes and want to turn them into something truly special, this Mary Berry green tomato chutney recipe is the perfect solution. Rich, tangy, and gently spiced, this chutney has a thick, spoonable texture with a balance of sweetness and sharpness that develops beautifully over time. It is a straightforward, beginner-friendly preserve that requires simple ingredients and a little patience. With a total time of around 1 hour 30 minutes, it is a rewarding recipe that stores well and tastes even better after a few weeks.

Ingredients

For the chutney

1kg green tomatoes, chopped
500g onions, finely sliced
250g cooking apples, peeled and chopped
200g sultanas
2 garlic cloves, crushed
1 tbsp fresh ginger, grated
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp mustard seeds
1 tsp salt
500ml malt vinegar
500g light brown sugar

Kitchen essentials

Large heavy-based saucepan
Wooden spoon
Sterilised jars with lids
Ladle

How to Make Mary Berry Green Tomato Chutney

Prepare the jars: Sterilise your jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 120°C to dry completely. This ensures your chutney keeps safely.
Prepare the ingredients: Chop the green tomatoes, slice the onions, and dice the apples. Keeping the pieces fairly even helps the chutney cook uniformly.
Combine everything: Place all the prepared ingredients into a large saucepan, including the vinegar and sugar. Stir well to combine thoroughly.
Bring to the boil: Heat the mixture gently, stirring until the sugar has completely dissolved. Once dissolved, increase the heat and bring it to a gentle boil.
Simmer the chutney: Reduce the heat and let the chutney simmer uncovered for about 60–75 minutes. Stir occasionally to prevent sticking, until the mixture thickens and becomes rich and glossy.
Check consistency: The chutney is ready when a spoon dragged across the base leaves a clear path. It should be thick but still slightly loose as it will continue to thicken as it cools.
Jar and seal: Carefully ladle the hot chutney into the warm sterilised jars. Seal immediately with lids.
Cool and mature: Allow the jars to cool completely. Store in a cool, dark place and leave to mature for at least 2 weeks before using for the best flavour.

Tips for the Best Green Tomato Chutney

Why is my chutney too runny?

This usually means it needs more cooking time. Simmer a little longer until the liquid reduces and thickens properly.

How do I prevent the chutney from sticking?

Use a heavy-based pan and stir regularly, especially toward the end when the mixture thickens.

Can I adjust the sweetness?

Yes, you can slightly reduce the sugar if preferred, but keep enough to balance the acidity and preserve the chutney.

Why should I let it mature?

Maturing allows the flavours to develop and mellow, creating a deeper, richer taste.

Serving Suggestions

Serve with cheese boards or ploughman’s lunches
Pair with cold meats or roast chicken
Spread in sandwiches for extra flavour
Add to burgers or wraps for a tangy twist

Storage

Room temperature

Unopened jars can be stored in a cool, dark cupboard for up to 1 year.

Refrigerator

Once opened, store in the fridge and use within 4 weeks.

Freezing

Freezing is not recommended as it can affect the texture, but it is best preserved in jars.

Nutrition

Calories: 120 kcal
Carbohydrates: 28g
Protein: 1g
Fat: 0.2g
Saturated Fat: 0g
Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use ripe tomatoes instead of green tomatoes?

Green tomatoes are preferred for their firm texture and tart flavour. Ripe tomatoes will result in a sweeter and softer chutney.

How long should I mature the chutney?

For the best flavour, allow the chutney to mature for at least 2 weeks, although 1 month is even better.

Can I make this chutney less spicy?

Yes, you can reduce or omit the spices to suit your taste while still keeping the chutney flavorful.

How do I know when the chutney is ready?

It is ready when thickened and a spoon dragged across the pan leaves a clear line.