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Mary Berry Green Tomato Chutney

Mary Berry Green Tomato Chutney
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Green tomato chutney is a traditional British preserve made by slow-cooking unripe tomatoes with onions, apples, vinegar, sugar, and spices. Mary Berry’s version is well-balanced, simple to prepare, and results in a chutney that is tangy, slightly sweet, and aromatic.

Ingredients

Scale

  • 1.5 kg green tomatoes, chopped

  • 500g onions, finely chopped

  • 250g cooking apples, peeled, cored, and chopped

  • 250g soft brown sugar

  • 300ml malt vinegar

  • 150g sultanas or raisins

  • 1 tsp ground ginger

  • 1 tsp mustard seeds

  • 1 tsp mixed spice

  • ½ tsp ground cloves

  • 1 tsp salt

Instructions

Step 1: Prepare the ingredients

Chop the green tomatoes, onions, and apples into small, even pieces to ensure they cook down evenly.

Step 2: Combine in the pan

Place tomatoes, onions, apples, vinegar, and sugar into a large pan. Stir over a low heat until the sugar dissolves.

Step 3: Add the flavourings

Stir in the sultanas, ginger, mustard seeds, mixed spice, cloves, and salt. Mix well so the flavours distribute evenly.

Step 4: Simmer the chutney

Bring the mixture to a gentle boil, then lower the heat and simmer uncovered for 1½ to 2 hours. Stir occasionally until the chutney is thick and glossy with no excess liquid.

Step 5: Test for readiness

Drag a spoon across the bottom of the pan; if the chutney leaves a trail without liquid rushing in, it’s ready.

Step 6: Pot into jars

Ladle the hot chutney into sterilised jars, leaving a little headspace. Seal immediately with lids.

Step 7: Store and mature

Leave the chutney to mature for at least 4–6 weeks in a cool, dark cupboard before eating for the best flavour.

Find it online: https://britishrecipeshub.co.uk/mary-berry-green-tomato-chutney/