Delia Smith’s Green Tomato Chutney is made with green tomatoes, fennel bulbs, cucumbers, coarse sea salt, cornflour, English mustard powder, ground turmeric, chilli powder, ground black pepper, fennel seeds, celery seeds, yellow mustard seeds, cider vinegar, honey, and granulated sugar. This delicious chutney recipe creates a tangy and flavorful condiment that takes about 30 minutes to prepare and can serve up to 6 people.
Delia Smith Apple Green Tomato Ingredients
- 600g/1lb 5oz green tomatoes (approx. 500g/1lb 2oz prepared weight)
- 1 or 2 fennel bulbs (approx. 250g/9oz prepared weight)
- 2 cucumbers (approx. 450g–500g/14oz–1lb 2oz prepared weight)
- 2 tbsp coarse sea salt
- 1 level tbsp cornflour
- 1½–2 tsp English mustard powder, or 1 tbsp readymade English or Dijon mustard
- ½ tsp ground turmeric
- ¼–½ tsp chilli powder
- ½ tsp ground black pepper
- 1 tbsp fennel seeds
- ½ tsp celery seeds
- 1 tbsp yellow mustard seeds
- 250ml/9fl oz cider vinegar
- 50g/1¾oz honey
- 75g/2½oz granulated sugar
How To Make Delia Smith Green Tomato Chutney
- Prepare Vegetables: Rinse green tomatoes, remove stalks, and trim any decaying areas. Slice into 5mm/¼in pieces and cut into neat cubes. Rinse and trim cucumbers, cut in half lengthwise, remove seeds, and cut into 5mm/¼in pieces. Peel and chop fennel into similar-sized pieces.
- Brine Vegetables: Place tomatoes, fennel, and cucumber in a large bowl. Sprinkle with salt, mix well, cover with baking paper, and weigh down with a plate. Leave to brine for 12–24 hours.
- Drain Vegetables: Rinse brined vegetables in a colander with cold water and drain for 20 minutes.
- Prepare Spices and Sauce: Mix cornflour, mustard, turmeric, chilli powder, and black pepper with 100ml/3½fl oz cold water. In a large saucepan, toast fennel seeds, celery seeds, and mustard seeds over a gentle heat until aromatic. Add vinegar, honey, and sugar, stirring until the sugar dissolves.
- Cook Chutney: Add vegetables to the pan, and simmer for 4–5 minutes until vegetables are hot and slightly translucent. Stir in cornflour paste, and simmer for a few minutes until the chutney thickens.
- Jar Chutney: Spoon chutney into sterilized jars, ensuring everything is covered with the sauce. Seal immediately with twist-on lids.
- Storage: Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 8 weeks.
Recipe Tips
- Use Fresh Vegetables: Ensure your green tomatoes, cucumbers, and fennel are fresh and firm for the best texture and flavor in the chutney.
- Proper Brining: Don’t skip the brining step. It helps the vegetables stay crisp and enhances the flavors. Make sure to leave them for the full 12–24 hours.
- Adjust Spices to Taste: Start with the lower amount of chilli powder if you prefer a milder chutney. You can always add more if you like it spicier.
- Cook Slowly: Simmer the chutney gently to prevent burning and ensure even cooking. Stir frequently to avoid sticking.
- Seal Jars Properly: Make sure jars are completely sterilized and sealed immediately after filling to prevent spoilage.
What To Serve With Green Tomato Chutney?
This tangy Green Tomato Chutney pairs well with cheese and crackers, grilled meats, roast chicken, or sandwiches. It can also be served alongside a cheese platter, pâté, pickled vegetables, or cold cuts for a delicious appetizer or snack.
How To Store Leftovers Green Tomato Chutney?
- Refrigerate: Let the chutney cool to room temperature before refrigerating. Store it in an airtight container in the fridge for up to 8 weeks.
- Freeze: Green tomato chutney is not recommended for freezing as it can affect the texture and flavor. It’s best to keep it in the fridge.
Delia Smith Green Tomato Chutney Nutrition Facts
Serving Size: 1 tablespoon (approximately 20g)
- Calories: 25
- Total Fat: 0.1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 180mg
- Potassium: 80mg
- Total Carbohydrate: 6g
- Dietary Fiber: 0.5g
- Sugars: 5g
- Protein: 0g
Try More Delia Smith Recipes:
- British Pancakes Delia Smith
- Delia Smith Light Fruit Cake Recipe
- Delia Smith Key Lime Pie
- Delia Smith Quiche Lorraine
Delia Smith Green Tomato Chutney
Description
Delia Smith’s Green Tomato Chutney is made with green tomatoes, fennel bulbs, cucumbers, coarse sea salt, cornflour, English mustard powder, ground turmeric, chilli powder, ground black pepper, fennel seeds, celery seeds, yellow mustard seeds, cider vinegar, honey, and granulated sugar. This delicious chutney recipe creates a tangy and flavorful condiment that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare Vegetables: Rinse green tomatoes, remove stalks, and trim any decaying areas. Slice into 5mm/¼in pieces and cut into neat cubes. Rinse and trim cucumbers, cut in half lengthwise, remove seeds, and cut into 5mm/¼in pieces. Peel and chop fennel into similar-sized pieces.
- Brine Vegetables: Place tomatoes, fennel, and cucumber in a large bowl. Sprinkle with salt, mix well, cover with baking paper, and weigh down with a plate. Leave to brine for 12–24 hours.
- Drain Vegetables: Rinse brined vegetables in a colander with cold water and drain for 20 minutes.
- Prepare Spices and Sauce: Mix cornflour, mustard, turmeric, chilli powder, and black pepper with 100ml/3½fl oz cold water. In a large saucepan, toast fennel seeds, celery seeds, and mustard seeds over a gentle heat until aromatic. Add vinegar, honey, and sugar, stirring until the sugar dissolves.
- Cook Chutney: Add vegetables to the pan, and simmer for 4–5 minutes until vegetables are hot and slightly translucent. Stir in cornflour paste, and simmer for a few minutes until the chutney thickens.
- Jar Chutney: Spoon chutney into sterilized jars, ensuring everything is covered with the sauce. Seal immediately with twist-on lids.
- Storage: Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 8 weeks.
Notes
- Use Fresh Vegetables: Ensure your green tomatoes, cucumbers, and fennel are fresh and firm for the best texture and flavor in the chutney.
- Proper Brining: Don’t skip the brining step. It helps the vegetables stay crisp and enhances the flavors. Make sure to leave them for the full 12–24 hours.
- Adjust Spices to Taste: Start with the lower amount of chilli powder if you prefer a milder chutney. You can always add more if you like it spicier.
- Cook Slowly: Simmer the chutney gently to prevent burning and ensure even cooking. Stir frequently to avoid sticking.
- Seal Jars Properly: Make sure jars are completely sterilized and sealed immediately after filling to prevent spoilage.
Delia Smith Green Tomato Chutney