James Martin Green Tomato Chutney

This easy James Martin Green Tomato Chutney is a tangy, sweet, and flavorful condiment perfect for sandwiches, cheeses, or curries. Made with green tomatoes, sultanas, and a touch of spice from ginger and red chilli, it’s a versatile chutney that adds a delightful kick to any dish.

Ingredients Needed

• 175g / 6oz light brown sugar
• 150ml / 5fl oz white wine vinegar
• 1 shallot, peeled, finely chopped
• 1 garlic clove, peeled, finely chopped
• 2cm / ¾in piece fresh root ginger, peeled, finely grated
• 1 red chilli, finely chopped
• 125g / 4½oz sultanas
• 600g / 1lb 5oz green tomatoes, quartered

How To Make Green Tomato Chutney

1. Caramelize the sugar: Heat the sugar in a frying pan until it melts and caramelizes.
2. Add the ingredients: Pour in the white wine vinegar, shallot, garlic, ginger, chilli, sultanas, and green tomatoes. Stir and bring to a boil.
3. Simmer: Reduce the heat and simmer for 1 hour, stirring occasionally, until the chutney thickens. The mixture should be thick enough that when you draw a wooden spoon across the pan, a channel remains.
4. Jar the chutney: Spoon the chutney into sterilized jars while still hot.

Recipe Tips

• Use ripe green tomatoes: Choose firm, slightly unripe green tomatoes for the best texture and flavor in the chutney. Avoid overripe ones, as they can become mushy.
• Caramelise sugar slowly: Be patient when caramelizing the sugar. If it burns, the chutney will have a bitter taste. Stir constantly to ensure even melting.
• Sterilise jars properly: Sterilise your jars in the oven or by boiling them before filling them with chutney to prevent bacteria from spoiling the mixture.
• Let it cool before sealing: Allow the chutney to cool slightly before sealing the jars. This prevents condensation and keeps the chutney fresh longer.

How To Store And Reheat Leftovers?

• Refrigerate: Let the chutney cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 2 months.
• Freeze: Green tomato chutney can be frozen for up to 6 months. Allow it to cool, then transfer it to a freezer-safe container. To serve, thaw overnight in the fridge before using.
• Reheat: Spoon the chutney into a small saucepan and heat over low-medium heat for 5–10 minutes, stirring occasionally, until it reaches the desired temperature.

Nutrition Facts

Serving Size: 1 of 10 servings

• Calories: 34
• Total Fat: 1g
• Saturated Fat: 0g
• Trans Fat: 0g
• Sodium: 300mg
• Total Carbohydrate: 9g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 1 g

Try More James Martin Recipes:

• James Martin Venison Casserole
• James Martin Sherry Trifle
• James Martin Sweet And Sour Chicken
• James Martin Tomato Soup Recipe