Do you like tangy flavors? If you enjoy chutneys and relishes, get ready to meet your new favorite: In this blog, I will share with you a Mary Berry Green Tomato Chutney recipe that is extremely delicious. This tasty creation blends sweet and tart tastes, making it a must-have for your kitchen. Let’s learn about this special chutney and how it adds extra flavor to your meals.
What Mary Berry Green Tomato Chutney?
juicy green tomatoes cooked with a mix of spices and a bit of sweetness. That’s what Mary Berry Green Tomato Chutney is. It’s a classic recipe that combines the lively flavors of green tomatoes, onions, and a mix of spices. It’s like capturing a garden’s essence and saving it in a jar.
How does Mary Berry Green Tomato Chutney Taste?
Taste the mix of tangy, sweet, and spicy flavors in every bite. Mary Berry Green Tomato Chutney is a dance of flavors on your taste buds. The tanginess of green tomatoes is balanced by the warmth of spices, and a bit of sweetness adds to the taste. It’s a versatile condiment that’s great with hearty and delicate dishes.
How did I first taste Mary Berry Green Tomato Chutney?
I found this chutney at a local farmers’ market. A spoonful on a cheese plate caught my attention. One taste, and I was hooked. The chutney’s zingy kick made the cheese and crackers taste amazing. I knew I had to make this magic in my own kitchen.
Ingredients To Make Mary Berry Green Tomato Chutney
- Green Tomatoes =1 Kg
- Red Onions = 1 Kg
- Raisins = 150 g
- Garlic cloves = 3
- Cayenne pepper = 1/4 tsp
- Black pepper = 1/4 tsp
- Sea salt = 2 tsp
- Brown sugar = 500 g
- Malt Vinegar = 1 Litre
How To Make Mary Berry Green Tomato Chutney
Step by step instructions:
Step 1
First, cut the tomatoes, onions, raisins, and finely chop the garlic.
Step 2
Next, put all the chopped things into a pan made of steel. Heat it until it starts bubbling and boiling.
Step 3
After that, lower the heat. You should see tiny bubbles, but don’t cover the pan. Sometimes give it a little stir.
Step 4
Wait for the chutney to become thick and turn brown. That’s when it’s done and ready to eat.
Step 5
Get some warm, clean jars ready. Carefully put the chutney into these jars. Close the lids really tight to keep it fresh.
Step 6
If you have empty jars from the store, you can wash them and use them again. Just remember, don’t use jars with lids that have metal parts.
Step 7
It’s safer to use special jars for canning. These jars have lids that are not made of metal, either they’re coated with plastic on the inside, or they have two-part lids.
Step 8
Before you put the chutney in, make sure the jars are clean. You can do this by putting them in water to wash them.
Step 9
Then, you need to put the jars in boiling water for about 10 minutes. This helps to make sure they are very clean.
Step 10
As the jars cool down, you’ll hear a popping sound. This means the lids are sealing shut. Let them sit like this for about 12 hours.
Step 11
Once the jars are cool and sealed, it’s a good idea to put labels on them. After that, keep them in a dark place like a cupboard.
Step 12
If you open a jar to use some chutney, put the jar in the fridge. Try to use up all the chutney within a year.
FAQs
Is it spicy?
The chutney has a mild kick, good for most tastes.
How long does it last?
If stored well, it can last up to a year.
Can I adjust the sweetness?
Yes, you can change it to how you like.
Recipe Tips:
- Ripe but Firm Tomatoes: Choose slightly soft green tomatoes.
- Balanced Spices: Adjust spices to your taste, don’t forget cloves and cinnamon.
- Be Patient: Let the chutney simmer for flavors to mix.
What to Enjoy with Mary Berry Green Tomato Chutney
- Cheese Platter: It’s great with different cheeses.
- Roast Meats: Add some to roast chicken or pork for extra taste.
- Sandwich Upgrade: Spread it on sandwiches for a tangy twist.
- Grilled Cheese: Make your grilled cheese even better.
Storage Tips
Keep your chutney happy in a cool, dark place. Mason jars work well. After opening, keep it in the fridge to stay fresh.
More Amazing Recipes
- Creole Dipping Sauce Recipe
- Kings Inn Tartar Sauce Recipe
- Taco Bell Fire Sauce Recipe
- Slim Sauce Recipe
Conclusion
Mary Berry Green Tomato Chutney is a burst of bold flavors in a jar. With its tangy-sweet taste and versatility, it’s more than a condiment – it’s an adventure. Make your meals better, surprise your taste buds, and enjoy the magic of homemade chutney. It’s a yummy journey worth every bite.
Mary Berry Green Tomato Chutney Recipe
Ingredients
- 1 Kg Green Tomatoes
- 1 Kg Red Onions
- 150 g Raisins
- 3 Garlic cloves
- 1/4 tsp Cayenne pepper
- 1/4 tsp Black pepper
- 2 tsp Sea salt
- 500 g Brown sugar
- 1 Litre Malt Vinegar
Instructions
- First, cut the tomatoes, onions, raisins, and finely chop the garlic.
- Next, put all the chopped things into a pan made of steel. Heat it until it starts bubbling and boiling.
- After that, lower the heat. You should see tiny bubbles, but don't cover the pan. Sometimes give it a little stir.
- Wait for the chutney to become thick and turn brown. That's when it's done and ready to eat.
- Get some warm, clean jars ready. Carefully put the chutney into these jars. Close the lids really tight to keep it fresh.
- If you have empty jars from the store, you can wash them and use them again. Just remember, don't use jars with lids that have metal parts.
- It's safer to use special jars for canning. These jars have lids that are not made of metal, either they're coated with plastic on the inside, or they have two-part lids.
- Before you put the chutney in, make sure the jars are clean. You can do this by putting them in water to wash them.
- Then, you need to put the jars in boiling water for about 10 minutes. This helps to make sure they are very clean.
- As the jars cool down, you'll hear a popping sound. This means the lids are sealing shut. Let them sit like this for about 12 hours.
- Once the jars are cool and sealed, it's a good idea to put labels on them. After that, keep them in a dark place like a cupboard.
- If you open a jar to use some chutney, put the jar in the fridge. Try to use up all the chutney within a year.
