Mary Berry Recipes

Home / Baking / My End-of-Season Green Tomato Chutney

There's a certain satisfaction that comes at the end of the growing season, a feeling of making the very most of what the garden has given us. When you see those stubborn green tomatoes still clinging to the vine as the days grow shorter, it's not a disappointment – it's an opportunity! This recipe is a time-honoured tradition for turning those firm, unripe fruits into something truly special.

This green tomato chutney is a real family favourite, a taste of late summer to be enjoyed all through the winter. The alchemy of simmering the tomatoes with sharp apples, sweet onions, and a lovely blend of spices is wonderfully simple, yet the result is a chutney with a tremendous depth of flavour. It fills the kitchen with the most comforting, tangy aroma that, for me, is the very essence of autumn preserving.

Making a batch of chutney is a wonderfully relaxing way to spend an afternoon. There's no great rush, just a gentle simmer and the occasional stir. The reward is a pantry shelf lined with glistening jars, ready to be brought out for a Ploughman's lunch, to accompany a cheeseboard, or to be given as a thoughtful homemade gift. It's sheer perfection in a jar.

Why You'll Love This Recipe

The combination of malt vinegar and demerara sugar creates a perfect balance of sharp and sweet, which is the hallmark of a truly great chutney.
Using cooking apples, such as Bramley, adds not only a lovely tartness but also natural pectin, which helps the chutney to set to a beautiful, thick consistency.
The long, slow simmer allows the flavours of the spices, fruit, and vegetables to meld together into a complex and deeply satisfying condiment.

Ingredients

1.5kg green tomatoes, roughly chopped
750g onions, peeled and chopped
500g Bramley apples, peeled, cored, and chopped
500g sultanas or raisins
750g demerara sugar
900ml malt vinegar
2 tbsp salt
1 tbsp mustard seeds
1 tsp ground ginger
1/2 tsp cayenne pepper (optional, for a little warmth)

Equipment Needed

Large preserving pan or heavy-based saucepan • Chopping board • Sharp knife • Long-handled wooden spoon • Jam funnel (recommended) • Ladle • 6-7 sterilised 450g glass jars with vinegar-proof lids

Step-by-Step Instructions

First, prepare your jars. Wash the jars and lids in hot, soapy water, rinse well, and place them upside down on a baking tray in a cool oven. Heat the oven to 140°C/120°C Fan/Gas 1 to sterilise them while you make the chutney.
Place all the chopped ingredients – the green tomatoes, onions, and apples – into a large, heavy-based saucepan or a preserving pan. Add the sultanas, salt, and spices.
Pour over the malt vinegar. Give everything a good stir to combine.
Place the pan over a medium heat and bring slowly to the boil, stirring occasionally to prevent anything from sticking to the bottom.
Once boiling, reduce the heat to a gentle simmer. Let it bubble away, uncovered, for 1.5 to 2 hours. Stir from time to time to ensure it doesn't catch.
The chutney is ready when it has thickened considerably and a wooden spoon dragged across the base of the pan leaves a clear trail that doesn't immediately fill with liquid.
Carefully remove the hot jars from the oven. Ladle the hot chutney into the sterilised jars, filling them right to the top. A jam funnel is most helpful here.
Seal immediately with vinegar-proof lids (the ones with a plastic lining). Wipe the jars clean if needed. Label the jars with the name and date once they are completely cool.
Store in a cool, dark place for at least one month before opening to allow the flavours to mature beautifully. It's well worth the wait!

Perfect Substitutions

Malt vinegar can be substituted with cider vinegar for a slightly fruitier tang.
Demerara sugar can be replaced with soft light brown sugar.
Sultanas can be swapped for raisins or even chopped dates for a different character.
Feel free to add other whole spices, like a few cloves or a cinnamon stick, but be sure to remove them before potting.

Serving Suggestions

This chutney is the most wonderful companion to a strong cheddar or a crumbly Lancashire cheese. It's absolutely essential for a proper Ploughman's lunch alongside cold ham, pork pies, and crusty bread. It also works beautifully to liven up a simple cheese or ham sandwich.

How to Store \u0026 Reheat

Before opening, store the sealed jars in a cool, dark cupboard for up to a year. The flavour only improves with age! For best results, allow the chutney to mature for at least 4-6 weeks before tasting. Once a jar is opened, it must be kept in the refrigerator and should be eaten within a few months. This chutney is not intended to be reheated; it is served cold or at room temperature.

Mary's Secrets to Success

My secrets to success are quite simple. First, use a wide preserving pan rather than a tall stockpot; the larger surface area helps the liquid to evaporate more quickly, reducing your cooking time. Secondly, never be tempted to put a lid on the pan while it simmers, as this will trap the steam and prevent your chutney from thickening. And finally, do try to be patient and let it mature – the difference in flavour is quite remarkable!

Frequently Asked Questions

How do I know when my chutney is ready?

The classic test is to drag a wooden spoon across the bottom of the pan. If it leaves a clear channel that doesn't immediately flood with liquid vinegar, it has reached the right consistency. It will thicken a little more as it cools in the jar.

Why does my chutney need to mature?

A freshly made chutney can have a rather harsh, vinegary taste. Storing it for a month or more allows the sharp vinegar notes to mellow and all the wonderful fruit and spice flavours to meld together into a rounded, harmonious whole. Patience is key!

My chutney is too runny. What can I do?

If your chutney seems too liquid after the recommended cooking time, simply continue to simmer it gently, uncovered. The excess liquid will evaporate. Remember to stir more frequently as it thickens to prevent it from catching on the base of the pan.

How do I sterilise my jars properly?

The simplest way is to wash them well in hot, soapy water, rinse thoroughly, and then place them on a baking tray in an oven preheated to 140°C/120°C Fan for at least 15 minutes. It's important to pot the hot chutney into the hot jars to prevent the glass from cracking.

Can I use red tomatoes for this recipe?

This recipe is specifically designed for firm, unripe green tomatoes. Ripe red tomatoes have a much higher water content and a softer texture, which would result in a very different, mushier chutney. It's best to stick to green for this particular recipe.