James Martin Green Tomato Chutney

James Martin Green Tomato Chutney is a delightful condiment made with green tomatoes, red onions, raisins, garlic, cayenne pepper, black pepper, sea salt, brown sugar, and malt vinegar. This recipe takes about 2 hours to make, but it makes a lot that you can eat with your favorite foods.

Try More James Martin Recipes:

Jump to Recipe Jump to Video Print Recipe

💗 The Benefits of Trying This Delicious Recipe

Tangy-Sweet Balance. This chutney has the right balance of sour green tomatoes and sweet brown sugar, which makes for a delicious contrast in taste.
Versatile Complement. It goes well with everything from cheese plates to grilled meats, making it a must-have in the kitchen.
Effortless Preparation. You can make this chutney in no time at all if you follow the easy steps and use common materials.
Long-Lasting Enjoyment. If you put this sauce in jars, it will last for months and give you a taste of summer even when it’s cold outside.

❓ What Is James Martin’s Green Tomato Chutney Recipe?

Green tomato chutney from James Martin is a spicy relish made from green tomatoes, onions, raisins, and spices. It has a thick texture and tastes sour and sweet. It is named after the famous chef James Martin.

🍅 James Martin’s Green Tomato Chutney Ingredients

1 Kg of Tomatoes (2.2 lbs or about 6 cups/skinning is optional)
1 kg red onions (2.2 lbs or about 6 cups)
150 g Raisins (5.2 oz or about 1 cup – you can use ordinary raisins or golden raisins)
3 Garlic cloves
1/4 tsp Cayenne pepper
1/4 tsp Black pepper
2 tsp Sea salt
500 g Brown sugar (2.5 cups – your choice of dark or light brown sugar)
1 Litre of Malt Vinegar

👩‍🍳 Instructions For James Martin Green Tomato Chutney

Cook the vegetables. Tomatoes, onions, and raisins should be chopped coarsely, and garlic should be minced.
Bring all ingredients to a simmer in a stainless steel saucepan. Reduce heat to a vigorous simmer with the lid off. Depending on the quantity size and heat of your appliance, it can take anywhere from one to three hours. Maintain vigilance and agitate frequently.
When the chutney has reduced and turned brown and viscous, it is ready.
Place the chutney in warm, sterilized jars with tight-fitting closures. In the United Kingdom, it is common to reuse supermarket jars for homemade chutney and to simply complete this phase.
If you do this, ensure that there is no exposed metal on the jar’s lid, as the vinegar in the recipe can react with it. The vinegar may corrode the metal, causing it to become black and possibly influencing the flavor of your chutney.
It is preferable to use preserving vessels with plastic lids. Either interior plastic coating or two-piece Tattler closures. It is also recommended to water-bathe the canisters after filling them.
Bathe the canisters in water to ensure that they are thoroughly sterilized. Fill a tall pan with water and, if you have one, position a rack at the bottom.
Bring to a boil, then lower your (still heated) jars so that they’re not touching and that there’s at least an inch of water above.
Reheat the water to a rolling simmer and leave the jars in the water for ten minutes. Using a jar lifter, remove them vertically (not tilted) and place them on the counter to chill. As the chutney cools, the coverings will seal. The seal may require twelve or more hours to respond.
When the jars are cold, label them and store them in a dark cabinet. Once the jar has been unsealed, refrigerate it and use it within a year.

💭 Recipe Tips

Ensure Green Tomatoes. For the right mix of flavors, use green tomatoes that are ripe, not ones that aren’t.
Mind The Spice. Change the amount of cayenne pepper depending on how spicy you want the chutney to be.
Texture Matters. Don’t cook it too long; keep it chunky and avoid making it mushy.
Sugar Swap. Don’t use brown sugar instead of white sugar because it changes the taste and color.
Jar Sterilization. Sterilize jars the right way to keep food from going bad and to make them last longer.

🥪 What To Serve With Green Tomato Chutney?

Serve James Martin Green Tomato Chutney as a tasty addition to cheese plates, grilled meats, and sandwiches, or as a tangy dip for samosas and other appetizers.

🎚 How To Store Green Tomato Chutney?

In The Fridge. Once the chutney has fully cooled, put it in sterilized jars that don’t let air in. Put them somewhere cool and dark, like a closet it can last up to a year if it is packed and kept in the right way.
In The Freezer. Even though it’s not usually cold, you can freeze it in containers or bags that keep air out. Leave some room at the top so that the water can expand when it freezes. Before you use it, thaw it in the fridge, and eat it within a few months for the best taste.

👩‍🍳 How To Reheat Green Tomato Chutney?

In The Microwave. Heat the desired quantity of chutney in a microwave-safe basin for 20–30 seconds, stirring between each heating. This prevents overheating and guarantees even warming. Stop when the desired temperature is reached.
On The Stovetop. Heat the chutney in a pot on low to medium heat. Avoid sticking and burning by stirring often. Once heated to your liking, remove from heat.
In The Double Boiler. Use a double boiler to slowly reheat the chutney to keep its texture. Stir occasionally as the chutney warms in the top of the double boiler over simmering water.
In The Oven. Low-preheat your oven to 250°F (120°C). Cover the chutney with foil and heat in an oven-safe dish until desired.

FAQs

How Do I Adjust The Chutney’s Consistency If It’s Too Runny?

Simmer it longer to reduce moisture if too runny or add a thickening agent like cornstarch if needed.

How Do I Know If My Chutney Has Gone Bad?

Check chutney for signs of spoilage like mold, off odors, or unusual texture changes.

Can I Add Other Spices Like Cinnamon Or Cloves?

Experiment with spices like cinnamon or cloves for unique chutney flavors.

Can I Use Apple Cider Vinegar Instead Of Malt Vinegar?

Yes, you can substitute apple cider vinegar for malt vinegar in most chutney recipes.

Try More James Martin Recipes: