Mary Berry Green Tomato Chutney

There’s something undeniably comforting about watching jars of homemade chutney line the kitchen shelf—each one a snapshot of the season’s final harvest. This Mary Berry Green Tomato Chutney captures that feeling in full: earthy, spiced, and slow-cooked into tangy-sweet perfection.

British cookery icon Mary Berry brings her timeless sensibility to this pantry staple, marrying the tartness of unripe tomatoes with bold spices—clove, star anise, cinnamon—for a complex condiment that punches far above its weight. Whether you’ve got a glut of tomatoes from a stubbornly green garden or just want a satisfying weekend project, this chutney delivers.

Perfect with cheeses, cured meats, or even a sharp cheddar toastie—it’s the sort of thing that makes you feel a bit smug in the best way.

Why You’ll Love It

• Bold, balanced flavor: A tangy-sweet base laced with warming spice and subtle heat.
• A true make-ahead gem: Flavour deepens over time, making it better a month in.
• Incredibly versatile: Just as good with roast pork as it is on a cheese board.
• Preserves the season: Ideal for end-of-summer green tomatoes before the frost hits.
• Satisfyingly simple: Minimal fuss, maximum flavour payoff.

Ingredients That Matter

• 6 cups chopped green tomatoes: The star—firm and tangy, not underripe by accident.
• 1¼ cups chopped onion: Adds sweetness and body to the base.
• 1 cup white vinegar: Sharpness to preserve and balance the sugar.
• 1½ cups brown sugar: Brings richness and depth.
• 2 tsp ground ginger: For background warmth.
• ½ tsp whole cloves: Use in a spice bag to avoid overpowering.
• 2 cinnamon sticks: Woody sweetness to round the flavour.
• 3 star anise: Subtle licorice note that elevates.
• ¼ tsp red chili flakes: Optional, but adds a welcome hum of heat.
• 1 tsp sea salt: Enhances all other flavours.

How To Make Mary Berry’s Green Tomato Chutney

1. Prep your pot: Use a non-reactive 5-quart pot—stainless steel or enamelled cast iron.
2. Combine base ingredients: Add tomatoes, onion, vinegar, and brown sugar to the pot.
3. Add the aromatics: Toss in salt, ginger, cloves (in a spice bag), cinnamon sticks, star anise, and chili flakes.
4. Simmer low and slow: Cook over low heat for 1 to 1½ hours, stirring regularly. Watch for sticking and let the mixture gently reduce.
5. Check consistency: Once reduced by half and thick like jam, it’s done.
6. Remove spices: Fish out the cinnamon sticks, cloves, and star anise with tongs.
7. Jar the chutney: Spoon into sterilised jars while hot. Wipe rims clean and seal with lids and rings.
8. Water-bath process: Boil sealed jars for 10 minutes to preserve.
9. Cool and store: Let jars rest in the hot water for 5 minutes post-boil, then cool fully on a towel. Store sealed jars in a cool, dark place.

Common Mistakes to Avoid

• Using overripe tomatoes: You want firm green ones—avoid soft or spotted.
• Skipping the spice bag: Cloves left loose can make the chutney bitter.
• Under-reducing: Watery chutney won’t set properly or develop flavour.
• Neglecting sterilisation: Unclean jars risk spoilage even with boiling.
• Forgetting to stir: Burnt sugar ruins the entire batch—keep it moving.

Storage and Reheating

• Fridge (short-term): Once opened, store in the fridge up to 3 weeks.
• Pantry (long-term): Sealed jars last up to 1 year in a cool, dark cupboard.
• Reheating (optional): Gently warm in a saucepan or microwave if serving with hot food.

FAQs

Q: Can I freeze green tomato chutney?
A: It’s not ideal. The texture may suffer—best to water-bath and store in jars.

Q: Why is my chutney too sharp or acidic?
A: Let it mature a few weeks after canning—flavours mellow beautifully over time.

Q: What’s the best cheese pairing?
A: Sharp cheddar, crumbly Lancashire, or even goat’s cheese. It needs boldness.

Nutrition Facts (per tablespoon)

• Calories: 32
• Fat: 0.1g
• Carbs: 8g
• Sugar: 7g
• Protein: 0.3g
• Sodium: 65mg

Try More Recipes:

• Mary Berry Butternut Squash Soup
• Mary Berry Pork Casserole
• Mary Berry Sausage Casserole