How to Make Mary Berry Green Tomato Chutney

For those who are looking to add a flavorful twist to their dishes, Mary Berry’s Green Tomato Chutney is an exquisite option.

This recipe is an embodiment of simplicity meeting flavor, providing a delightful condiment that pairs well with various dishes.

What is Mary Berry Green Tomato Chutney?

Mary Berry’s Green Tomato Chutney is a robust and tangy condiment made from unripe green tomatoes, cooking apples, and a blend of spices and sugar. This chutney is cooked slowly until it achieves a rich, jam-like consistency, bursting with a complex sweet and sour flavor profile enhanced by the subtle warmth of added spices.

It’s a fantastic addition to your culinary arsenal, providing a versatile accompaniment to cheeses, meats, and sandwiches.

More From Mary Berry’s:

• Apple Chutney Recipe Mary Berry
• Mary Berry’s Cauliflower Cheese
• Mary Berry Bacon and Egg

Why You Should Try This Recipe

• Flavorful: The chutney offers a delightful balance of sweet, tangy, and spiced flavors, making it a tantalizing addition to various dishes.
• Versatile: It’s a versatile condiment that pairs exceptionally well with a wide range of foods, enhancing their taste.
• Easy to Make: With simple ingredients and easy-to-follow steps, this recipe is accessible for cooks of all experience levels.
• Long Shelf Life: Properly stored, the chutney has a long shelf life, serving as a ready-to-use condiment for months.

Mary Berry Green Tomato Chutney Ingredients:

• 2 pounds of green tomatoes, finely chopped.
• 1 pound of cooking apples, peeled, cored, and chopped.
• 1 medium-sized onion, finely chopped.
• 1 cup of golden raisins.
• 1 cup of granulated sugar.
• 1 teaspoon of salt.
• 1 teaspoon of ground ginger.
• 1 teaspoon of mixed spice.
• 2 cups of malt vinegar.

Equipment:

• A large, heavy-based saucepan.
• Wooden spoon.
• Sterilized jars with lids.

Instructions To Make Mary Berry Green Tomato Chutney

Step 1: Prepare the Ingredients

• Begin by preparing your tomatoes, apples, and onion as instructed. Have all ingredients measured and ready to use for a smooth cooking process.

Step 2: Combine Ingredients in Pan

• Place the chopped green tomatoes, apples, onion, golden raisins, granulated sugar, salt, ground ginger, mixed spice, and malt vinegar into your large saucepan. Stir the ingredients well, ensuring they are fully combined.

Step 3: Cook the Chutney

• Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent it from sticking to the bottom of the pan. Once boiling, reduce the heat and let it simmer for 1-2 hours. The chutney should be thick and the tomatoes soft.

Step 4: Sterilize Jars

• While the chutney is simmering, prepare your sterilized jars. You can do this by washing the jars and lids in hot, soapy water, rinsing well, and then placing them in a low oven (at around 275°F or 135°C) for at least 20 minutes.

Step 5: Bottle the Chutney

• Once the chutney has reached the desired consistency, carefully ladle it into the sterilized jars while it’s still hot. Screw the lids on tightly and leave them to cool completely. Store in a cool, dark place for at least two weeks before consuming.

Insights and Tips

Advantages:

• Versatile Use: The chutney serves as a delightful addition to various dishes, enhancing their flavor profile and providing a sweet and tangy element that complements many different ingredients.
• Long Shelf Life: Once properly jarred and stored, the chutney boasts an extended shelf life, making it a long-lasting addition to your pantry and a ready-to-use flavorful condiment for various meals.
• Simple Process: With its straightforward approach of combining and simmering ingredients, this recipe is user-friendly and accessible to both novice cooks and seasoned chefs alike.

Key Techniques:

• Simmering: Engaging in a long simmering process allows the chutney’s flavors to blend seamlessly while achieving the desired consistency.
• Sterilizing: It’s essential to properly sterilize the jars used for storing the chutney, as this practice ensures both safe storage and the preservation of the chutney’s quality over time.

Considerations:

• Taste Adjustment: Depending on your personal preference, you may wish to adjust the levels of sugar and spices within the recipe. As taste preferences for sweetness and spiciness can vary significantly from person to person, feel free to make necessary modifications to align the chutney with your palate.

How To Serve Mary Berry Green Tomato Chutney

Mary Berry’s Green Tomato Chutney is a versatile condiment that pairs excellently with various dishes:

• Cheese Board: A delightful addition to a cheese board, complementing the flavors of different cheeses.
• Cold Meats: Serve alongside cold meats for a sweet and tangy contrast to the savory flavors.
• Sandwich Spread: Elevate your sandwiches and burgers with a spread of this chutney for an extra layer of taste.
• Grilled Vegetables: It can also accompany grilled vegetables, enhancing their natural flavors with its sweet and tangy profile.

How To Store Mary Berry Green Tomato Chutney

• Short-Term: Once opened, store the chutney in the refrigerator and consume it within four weeks for optimal flavor.
• Long-Term: For unopened jars, store them in a cool, dark place. They can last for up to a year or even longer if stored properly. Always check for signs of spoilage before using.

Expert Tips for Making the Best Mary Berry Green Tomato Chutney

• Tomato Selection: Choose firm green tomatoes for a tart flavor base.
• Consistency Check: Ensure the chutney reaches a jam-like consistency before removing it from heat.
• Taste Adjustment: Feel free to adjust the sugar and spice levels to suit your taste preferences.
• Sterilizing Jars: Properly sterilized jars are crucial for long-term storage. Ensure they are completely dry before filling.

FAQs

Here are some frequently asked questions about Green Tomato chutney Mary Berry:

Can I use red tomatoes instead of green?

While you can use red tomatoes, green ones offer a distinct tartness that balances the chutney’s sweetness.

Is there an alternative to malt vinegar?

Apple cider vinegar or white wine vinegar can be used as substitutes, though they may slightly alter the chutney’s flavor.

How do I know if the chutney has spoiled?

Signs of spoilage include an off smell, mold growth, or any change in texture or appearance.