Mary Berry Green Tomato Chutney Recipe

Mary Berry's green tomato chutney is a beautifully spiced, tangy preserve that transforms unripened tomatoes into something genuinely wonderful.

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Prep Time 30

Cook Time 1 30

Total Time 2

Servings: 6 300g jars

Course: Soup

Cuisine: British

Calories: 35

Green Tomato Chutney:
1.5 kg green tomatoes in 1–2cm pieces
500 g cooking apples peeled, cored, roughly chopped
300 g onions finely chopped
300 g sultanas
400 g soft dark brown sugar
400 ml malt vinegar or cider vinegar
3 garlic cloves crushed
2 cm fresh ginger finely grated
1 tsp ground ginger 1 tsp ground allspice, 1 tsp ground cinnamon, ½ tsp ground cloves
½ tsp cayenne pepper
1½ tsp fine salt
1 tsp mustard seeds

Place all ingredients in a large preserving pan — stir to begin dissolving the sugar.
Bring to the boil over medium heat — stir until sugar is fully dissolved. Reduce to a gentle simmer.
Cook uncovered 1 hour 30 minutes to 2 hours, stirring every 15 minutes. Test with the channel test — drag a spoon across the base. Ready when the channel holds for 3–4 seconds.
Remove from heat. Stand 5 minutes. Ladle into warm sterilised jars — fill to within 1cm of top. Seal immediately with vinegar-proof lids. Cool completely. Label and store.
Leave at least 1 month before opening.

Do not rush the long cook — the reduction and concentration of flavour cannot be hurried.

Use vinegar-proof lids — standard metal lids corrode and contaminate the chutney.

The channel test is the reliable indicator of readiness — not time alone.

Leave at least 1 month before opening — the flavour matures and mellows significantly.

Use malt vinegar for the classic British character — cider vinegar gives a more delicate result.

Sealed jars keep up to 12 months. Opened jars refrigerate for up to 6 weeks.