Mary Berry’s Green Tomato Chutney is made of green tomatoes, onion, white vinegar, brown sugar, ginger, cloves, cinnamon sticks, star anise, chili flakes, and salt it serves around 6 and takes about 1.5 to 2 hours to prepare and cook.
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💗 Why You’ll Love This Green Tomato Chutney Recipe:
- Exceptionally Flavorful: It strikes a perfect balance between tangy, sweet, and a hint of spice, offering a unique taste experience.
- Authentic Homemade Quality: There’s a special satisfaction in enjoying chutney that’s been made from scratch with fresh ingredients.
- Impressively Long Shelf Life: When canned properly, it keeps well for up to a year, ensuring you have a delicious condiment on hand.
- Health-Conscious Choice: Fewer preservatives and additives than commercial alternatives, making it a healthier option.
- Simple and Enjoyable to Make: The process is straightforward and can be a fun kitchen project.
âť“ What Is Mary Berry Green Tomato Chutney Recipe?
Mary Berry’s Green Tomato Chutney recipe combines chopped green tomatoes, onions, white vinegar, brown sugar, ground ginger, cloves (in a tea ball or spice bag), cinnamon sticks, star anise, red chili flakes, and sea salt.
🍅 Mary Berry Green Tomato Chutney Ingredients
- 6 cups chopped green tomatoes
- 1 1/4 cups chopped onion
- 1 cup white vinegar
- 1 1/2 cups brown sugar
- 2 teaspoons ground ginger
- 1/2 teaspoon cloves, use a teaball or spice bag to keep them from overpowering your chutney
- 2 cinnamon sticks
- 3 star anise pieces
- 1/4 teaspoon red chili flakes, use more for a spicier chutney
- 1 teaspoon sea salt, if using regular table salt, use 1/2 teaspoon
🥣 How To Make Mary Berry Green Tomato Chutney
- In a 5 quart pot that won’t respond, mix the tomatoes, onion, vinegar, and sugar over medium heat. Put in the salt, ginger, cloves, cinnamon sticks, star anise, red chili flakes, and cinnamon sticks.
- For one to one and a half hours, cook on low heat while turning often to keep the food from burning.
- Turn off the heat when the sauce has shrunk by more than half. Take out the cinnamon sticks and star anise pieces with tongs. Pour into ready-made jars. Clean the sides, put on the lids and rings, and boil the water for 10 minutes to process.
- Turn off the heat and take the lid off the pot when the time is up. For an extra five minutes, let the jars sit in the water to cool.
- Once the jars are cool, put them on a wooden board or a folded kitchen towel to cool down. Allow them to totally cool down. Before you use the jars, make sure the seals are still good. Jars that are sealed will stay fresh for at least a year. Jars that haven’t been covered should be kept in the fridge and used right away.
- Put it on a turkey burger or top it with goat cheese.
đź’ Recipe Tips
- Quality Ingredients: Use fresh, firm green tomatoes and good-quality spices for the best flavor.
- Consistent Chopping: Chop tomatoes and onions uniformly for even cooking and texture.
- Stirring Regularly: Regularly stir the mixture while cooking to prevent sticking and burning.
- Spice Adjustments: Adjust the amount of chili flakes according to your heat preference.
- Watch the Thickness: Cook until the chutney is reduced by half and has a thick, jam-like consistency.
- Use of Spice Bag: Consider using a spice bag for cloves to easily remove them later.
- Proper Jar Preparation: Ensure jars are sterilized before filling to extend the chutney’s shelf life.
🍔 What Pairs Nicely With Green Tomato Chutney?
Green Tomato Chutney pairs well with grilled meats, cheese platters, sandwiches, burgers, roast turkey, and as a spread in wraps or on crackers. Its versatility enhances many dishes.
🎚 How To Store Leftovers Green Tomato Chutney?
- Refrigeration: Store leftovers Green Tomato Chutney in an airtight container in the fridge for up to 2-3 weeks.
- Canning: For longer storage, properly can and seal in jars, keeping them in a cool, dark place for up to a year.
🥵 How To Reheat Leftovers Green Tomato Chutney?
- Microwave: Gently reheat leftovers Green Tomato Chutney in a microwave-safe dish, using short bursts of time to avoid overheating for up 3-4 minutes.
- Stovetop: Warm leftovers Green Tomato Chutney in a small saucepan over low heat, stirring occasionally until it reaches the desired temperature for up 5-7 minutes.
FAQs
Is green tomato chutney made from unripe tomatoes?
Yes, green tomato chutney is made from unripe tomatoes these tomatoes provide a unique tangy flavor and firm texture that’s ideal for chutney.
What’s the difference between chutney and relish?Â
Chutney is a spiced condiment, often sweet and tangy, made with fruits and vegetables, cooked to a reduction. Relish is typically less sweet, chunkier, and not cooked down as much.
How to thick Green Tomato Chutney?
To thicken Green Tomato Chutney, simmer it for a longer time, allowing excess liquid to evaporate and the mixture to reduce and concentrate in flavor and texture.
Why is my Green Tomato Chutney watery?
Green Tomato Chutney can become watery if not cooked long enough for the liquid to evaporate, or if the tomatoes used are particularly juicy and release excess moisture.
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Mary Berry Green Tomato Chutney Nutrition Facts
Serving Size: 1 tablespoon (15g)
- Calories: 32
- Total Fat: 0.1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 65mg
- Total Carbohydrates: 8g
- Dietary Fiber: 0.4g
- Sugars: 7g
- Protein: 0.3g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Green Tomato Chutney
Description
Mary Berry’s Green Tomato Chutney is made of green tomatoes, onion, white vinegar, brown sugar, ginger, cloves, cinnamon sticks, star anise, chili flakes, and salt it serves around 6 and takes about 1.5 to 2 hours to prepare and cook.
Ingredients
Instructions
- In a 5 quart pot that won’t respond, mix the tomatoes, onion, vinegar, and sugar over medium heat. Put in the salt, ginger, cloves, cinnamon sticks, star anise, red chili flakes, and cinnamon sticks.
- For one to one and a half hours, cook on low heat while turning often to keep the food from burning.
- Turn off the heat when the sauce has shrunk by more than half. Take out the cinnamon sticks and star anise pieces with tongs. Pour into ready-made jars. Clean the sides, put on the lids and rings, and boil the water for 10 minutes to process.
- Turn off the heat and take the lid off the pot when the time is up. For an extra five minutes, let the jars sit in the water to cool.
- Once the jars are cool, put them on a wooden board or a folded kitchen towel to cool down. Allow them to totally cool down. Before you use the jars, make sure the seals are still good. Jars that are sealed will stay fresh for at least a year. Jars that haven’t been covered should be kept in the fridge and used right away.
- Put it on a turkey burger or top it with goat cheese.
Notes
- Quality Ingredients: Use fresh, firm green tomatoes and good-quality spices for the best flavor.
- Consistent Chopping: Chop tomatoes and onions uniformly for even cooking and texture.
- Stirring Regularly: Regularly stir the mixture while cooking to prevent sticking and burning.
- Spice Adjustments: Adjust the amount of chili flakes according to your heat preference.
- Watch the Thickness: Cook until the chutney is reduced by half and has a thick, jam-like consistency.
- Use of Spice Bag: Consider using a spice bag for cloves to easily remove them later.
- Proper Jar Preparation: Ensure jars are sterilized before filling to extend the chutney’s shelf life.