Mary Berry Green Tomato Chutney

This easy and delicious Green Tomato Chutney by Mary Berry is a quick way to use up surplus green tomatoes and cucumbers. It features a tangy, spicy flavor profile that pairs perfectly with meats and cheeses. Enjoy its vibrant taste, and feel free to customize with your favorite spices for added flair!

Ingredients Needed

• 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 ready-made 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 Green Tomato Chutney

1. Prepare the Vegetables: Rinse the green tomatoes, remove the stalks, and trim away any decaying areas. Slice the tomatoes crosswise into approximately 5mm/¼in pieces, then cut across into neat cubes.
2. Cucumber and Fennel: Rinse the cucumbers, trim the ends, and cut them in half lengthwise. Remove seeds using a teaspoon. Cut the cucumbers into similar-sized pieces as the tomatoes. Peel and chop the fennel into similar-sized pieces.
3. Brining: In a large bowl, combine the chopped tomatoes, fennel, and cucumber. Sprinkle with salt, mixing well. Cover with baking paper and place a plate on top to weigh it down. Leave for 12–24 hours to brine.
4. Drain: After brining, transfer the vegetables to a large colander, rinse with cold water, and leave to drain for about 20 minutes.
5. Make the Sauce: Mix cornflour, mustard, turmeric, chilli powder, and black pepper with 100ml/3½fl oz cold water and set aside. In a large saucepan, sprinkle in fennel seeds, celery seeds, and mustard seeds. Cook over a gentle heat until fragrant. Add vinegar, honey, and sugar, stirring until dissolved.
6. Combine and Cook: Add the drained vegetables to the saucepan and simmer for 4–5 minutes until hot and slightly translucent. Stir in the cornflour paste, simmering for a few more minutes until thickened and cooked through.
7. Jar Up: Spoon the mixture into sterilized jars, filling to the brim. Seal immediately with twist-on lids.
8. Storage: The chutney can be eaten straight away but is better if left for several days for flavors to develop. Store in a cool, dark place for up to a year. Once opened, keep in the fridge and use within 8 weeks.

Recipe Tips

• Choose Firm Tomatoes: Select green tomatoes that are firm and unblemished for the best texture in your chutney.
• Brine for Crunchiness: Don’t skip the brining step! It helps keep the vegetables crunchy and enhances their flavor.
• Sterilise Jars Properly: Ensure your jars are properly sterilized before filling them to prevent spoilage. You can do this by washing them in hot soapy water and then baking them in the oven at 120°C/250°F for 15 minutes.
• Let it Mature: For the best flavor, allow the chutney to sit for a few days before using it. This allows the spices to blend and develop a richer taste.

How To Store Leftovers?

• Refrigerate: First, let the leftover Green Tomato Chutney cool until it reaches room temperature. Then, transfer it to a clean, airtight jar. Store in the fridge for up to 8 weeks after opening.
• Freeze: You can freeze Green Tomato Chutney in a freezer-safe container for up to a year. To use, thaw the chutney overnight in the fridge before serving.

Nutrition Facts

Serving Size: 1 tablespoon (15g)

• Calories: 15
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 60mg
• Potassium: 30mg
• Total Carbohydrate: 3g
• Dietary Fiber: 0g
• Sugars: 2g
• Protein: 0g

Try More Mary Berry Recipes:

• Mary Berry Golden Syrup Cake
• Mary Berry Gluten-Free Fruit Scones
• Mary Berry Congress Tarts
• Mary Berry Limoncello Trifle