This traditional green tomato chutney is a wonderfully tangy and gently spiced preserve, perfect for using up unripe tomatoes at the end of the season. It has a thick, glossy texture with a balance of sweetness and sharpness that develops beautifully over time. The recipe is straightforward and suitable for beginners, though it does require a little patience while simmering. Allow around 1 hour 30 minutes from start to finish, plus extra time for maturing.
Ingredients
For the chutney
- 1kg green tomatoes, chopped
- 500g onions, finely chopped
- 2 cooking apples, peeled and diced
- 250g raisins or sultanas
- 500g light brown sugar
- 600ml malt vinegar
- 1 tbsp salt
- 1 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp mustard seeds
- ½ tsp cayenne pepper (optional)
For preserving
- Sterilised glass jars
- Wax discs and lids
How to Make Delia Smith Green Tomato Chutney
- Prepare the jars: Sterilise your jars by washing them in hot soapy water, rinsing well, and placing in a low oven at 140°C to dry completely. Keep warm until ready to use.
- Prepare the ingredients: Chop the green tomatoes, onions, and apples into small, even pieces so they cook evenly and create a smooth chutney texture.
- Combine everything: Place all the prepared ingredients into a large, heavy-based saucepan or preserving pan. Stir well to combine.
- Bring to the boil: Heat gently, stirring until the sugar dissolves, then bring the mixture to a steady boil.
- Simmer the chutney: Reduce the heat and simmer uncovered for about 1 to 1½ hours, stirring occasionally, until thickened. The chutney should hold its shape when stirred and no excess liquid should remain.
- Check consistency: Draw a spoon through the chutney. If the line remains visible without liquid seeping back, it is ready.
- Jar the chutney: Carefully spoon the hot chutney into the warm sterilised jars, sealing immediately with lids or wax discs.
- Cool and store: Allow to cool completely before storing in a cool, dark place. For best flavour, leave to mature for at least 4 weeks before opening.
Tips
Why is my chutney too runny?
It likely needs more cooking time. Continue simmering until the mixture thickens and excess liquid evaporates.
How do I avoid burning the chutney?
Use a heavy-based pan and stir regularly, especially towards the end when it thickens.
Can I adjust the sweetness?
Yes, you can slightly reduce the sugar, but keep in mind it helps preserve the chutney and balance the acidity.
When is the chutney ready?
It should be thick, glossy, and hold its shape when stirred, with no watery liquid separating.
Serving Suggestions
- Serve with mature cheddar or hard cheeses
- Add to sandwiches or ploughman’s lunches
- Pair with cold meats or pies
- Use as a condiment for curries
Storage
Room Temperature
Store unopened jars in a cool, dark cupboard for up to 1 year.
Refrigerator
Once opened, keep in the fridge and use within 4 weeks.
Freezing
Freezing is not recommended as it can affect the texture and consistency.
Nutrition
- Calories: 85 kcal
- Carbohydrates: 20g
- Protein: 0.5g
- Fat: 0.1g
- Saturated Fat: 0g
- Sodium: 220mg
Note: Nutritional values are estimates and may vary depending on ingredients used.
FAQs
How long should green tomato chutney mature?
For the best flavour, allow the chutney to mature for at least 4 weeks before opening. This helps the flavours develop and mellow.
Can I use red tomatoes instead?
Yes, but the flavour will be sweeter and less tangy. Green tomatoes give the chutney its distinctive sharpness.
Do I need to peel the tomatoes?
No, the skins soften during cooking and blend into the chutney, so peeling is not necessary.
Why does my chutney taste too sharp?
It may need more time to mature. The sharpness will mellow as the chutney ages.
Delia Smith Green Tomato Chutney Recipe
Course: CondimentCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA traditional tangy and sweet green tomato chutney made with onions, apples, and warming spices. Perfect for preserving and serving with cheese or meats.
Ingredients
1kg green tomatoes, chopped
500g onions, finely chopped
2 cooking apples, diced
250g raisins or sultanas
500g light brown sugar
600ml malt vinegar
1 tbsp salt
1 tsp ground ginger
1 tsp ground allspice
1 tsp mustard seeds
½ tsp cayenne pepper (optional)
Directions
- Sterilise jars and keep warm.
- Chop tomatoes, onions, and apples evenly.
- Combine all ingredients in a large pan.
- Heat gently until sugar dissolves, then bring to boil.
- Simmer for 60–90 minutes until thickened.
- Check thickness using spoon test.
- Spoon into jars and seal immediately.
- Cool completely and store for at least 4 weeks before use.
Notes
- Stir regularly to prevent sticking.
- Allow chutney to mature for best flavour.
- Store in a cool, dark place.
