Delia Smith Green Tomato Chutney

Every autumn, just as the garden starts to give in to the season’s chill, I’m left with a bowl of stubborn green tomatoes — the ones that refused to ripen. Years ago, I would have sulked, unsure what to do with them. But then I found Delia Smith’s green tomato chutney recipe, and suddenly, those tart little rebels became gold. This chutney is more than just a preserve — it’s a clever save, a way to bottle up late summer and pull it out on a cold January night with sharp cheddar and warm toast. And if you’ve never made chutney before, don’t fret. This one’s friendly, forgiving, and full of warm spice.

It’s tangy, sweet, and gently spiced — exactly what you want spooned onto a ploughman’s or tucked inside a cheese sandwich. And yes, it uses green tomatoes, those unripe treasures you might otherwise toss.

Ingredients List

• 2 ½ lbs firm green tomatoes, cored and chopped — don’t use soft ones, they’ll turn mushy
• 1 ¼ cups brown sugar, packed — balances the acidity of the tomatoes beautifully
• 1 cup chopped red onion
• 1 cup golden raisins — adds natural sweetness and texture
• 1 cup apple cider vinegar — for the classic chutney tang
• 2 tbsp chopped candied ginger — gives a lovely warmth; you can swap for fresh if preferred
• 1 tbsp mustard seeds — for a bit of bite and tradition
• 1 tsp chile pepper flakes
• 1 tsp fennel seeds
• 1 tsp salt
• ½ tsp ground allspice
• ⅛ tsp ground cloves
• 1 cinnamon stick — leave it whole so you can fish it out later
• Pinch of ground nutmeg

I forgot to mention once: if you’ve got a spare apple knocking about, dice it and toss it in. It melts down and adds a mellow roundness.

How to Make It (Instructions)

1. Start by sterilising your jars. I usually place mine on a steamer rack in a big pot of water. If you don’t have a rack, a clean tea towel at the bottom works — prevents jar breakage.
2. Bring the water to a boil, then lower to a simmer while you get on with the chutney.
3. Scrub your tomatoes, then chop them into small chunks. This is meditative work, put on a good radio show.
4. In a large, heavy-bottomed saucepan, combine the tomatoes, onion, sugar, raisins, vinegar, and all the spices.
5. Bring it all to a boil, stirring now and then so nothing sticks.
6. Lower the heat and let it gently bubble for 45 minutes, lid slightly askew. Stir occasionally. The kitchen will smell incredible.
7. Taste and adjust. I sometimes add a pinch more sugar at this point, depending on the tomatoes.
8. Remove the cinnamon stick.
9. Carefully lift the jars out of their hot water bath.
10. Fill the jars with chutney, leaving about ¼ inch at the top.
11. Wipe the rims, place the lids on, and screw on the rings.
12. Return the jars to the boiling water. Process for 15 minutes (or 20 if you live at high altitude).
13. Let the jars cool completely on a dish towel. You should hear that satisfying pop as they seal.
14. Any jars that don’t seal? Pop them in the fridge and use first.

I always forget to label the jars. Then a month later I’m sniffing mystery chutney wondering, “Was this last year’s batch?”

Common Mistakes

Why is my chutney too runny?
You likely didn’t simmer it long enough. It should look thick and jammy before jarring.

Why is my chutney bitter?
Overripe or poor-quality tomatoes can turn bitter. I’ve made that mistake with garden leftovers that had sat too long.

Why didn’t my jars seal?
Probably an issue with heat or not wiping the rims properly. Store unsealed jars in the fridge.

Why does it taste too vinegary?
It needs time. Chutney mellows out after a few weeks — give it patience.

Storage and Reheating Tips

Fridge: Keep opened chutney jars in the fridge for up to 2 weeks.

Freezer: Yes, you can freeze it — just make sure it’s in a freezer-safe container. Defrost in the fridge overnight.

Reheating: You don’t really reheat chutney — but if you like it warm with roast meats or cheese toasties, pop it in a pan over low heat for 2–3 minutes or microwave in short bursts.

What to Serve With It

• Cheddar or Stilton cheese — the tang of the chutney cuts through the richness.
• Cold meats — roast ham, turkey, or pork are all uplifted by a dollop.
• Butter-slathered toast or crusty bread — simple, perfect.

If I’m honest, I’ve spooned it straight from the jar late at night. No shame.

FAQ Section

Can I make this green tomato chutney gluten-free?
Yes — there’s no gluten in the ingredients. Just make sure your vinegar and any optional additions are certified gluten-free.

Do I need to peel the tomatoes?
No, the skins soften during cooking. Peeling is a faff you can skip.

Can I skip the raisins?
You can, but you’ll lose some natural sweetness. Try chopped dried apricots instead.

How long should I let the chutney sit before eating?
Ideally, let it mature for 2–4 weeks. The flavors mellow and meld beautifully.

Try More Recipes:

• Delia Smith Yorkshire Pudding Recipe
• Delia Smith Shortbread Biscuits
• Delia Smith Shortbread Biscuits
• Delia Smith Lasagne Vegetarian