Anabelle McLean James Martin’s Green Tomato Chutney is a delicious, tangy condiment that’s perfect for using up unripe tomatoes. The slow-cooked chutney develops a rich, sweet flavor that pairs well with cheese, cold meats, or as an accompaniment to sandwiches and curries. This classic British chutney recipe is a great way to preserve your garden’s end-of-season green tomatoes and enjoy them throughout the year.
What is James Martin Green Tomato Chutney?
James Martin’s Green Tomato Chutney is a savory and tangy relish made from unripe green tomatoes, onions, vinegar, sugar, and a blend of aromatic spices. It’s slow-cooked until thick and flavorful, making it a perfect condiment for sandwiches, cheese boards, or as a side to roasted meats. The combination of acidity from the tomatoes and vinegar with the sweetness of the sugar creates a balanced, flavorful chutney.
Other Chutney Recipes
Why You Should Try This Recipe
- Perfect for using unripe tomatoes: A great way to use up green tomatoes that haven’t ripened by the end of the season.
- Long shelf life: Once prepared and jarred, the chutney can be stored for several months.
- Versatile condiment: Delicious with cheese, meats, or in sandwiches, adding a tangy, flavorful kick.
- Homemade goodness: It’s healthier and more flavorful than store-bought versions, made with fresh ingredients.
- Easy to customize: You can adjust the spice level and sweetness to suit your personal taste.
Ingredients Needed to Make James Martin Green Tomato Chutney
- 1 kg green tomatoes, chopped
- 500 g onions, chopped
- 300 g brown sugar
- 500 ml malt vinegar
- 2 tsp mustard seeds
- 2 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp chili flakes (optional, for a bit of heat)
- Salt and pepper to taste
Instructions to Make James Martin Green Tomato Chutney
- Prepare the vegetables: Chop the green tomatoes and onions into small, even pieces.
- Combine ingredients: In a large, heavy-bottomed pot, combine the chopped green tomatoes, onions, brown sugar, malt vinegar, mustard seeds, ground ginger, ground cumin, ground cinnamon, and chili flakes (if using).
- Bring to a simmer: Stir the mixture well and bring it to a gentle simmer over medium heat.
- Cook slowly: Reduce the heat to low and allow the chutney to cook for 1.5 to 2 hours, stirring occasionally. The chutney will thicken as the tomatoes break down and the flavors meld together.
- Season and taste: After the chutney has thickened, season with salt and pepper to taste. Adjust the seasoning or add more sugar if a sweeter chutney is desired.
- Sterilize jars: While the chutney is cooking, sterilize your glass jars by boiling them in water for 10 minutes, or by washing them in hot soapy water and drying them in a low oven.
- Jar the chutney: Once the chutney has finished cooking and is thick and rich, spoon it into the sterilized jars. Seal tightly and allow to cool completely.
- Store the chutney: Store in a cool, dark place for at least 2 weeks to allow the flavors to develop. Once opened, keep the chutney in the refrigerator and use it within a few weeks.
What Goes Well With James Martin Green Tomato Chutney
- Cheese boards: Serve alongside hard cheeses like cheddar or aged gouda for a tangy contrast.
- Cold meats: Pairs well with ham, roast beef, or cold cuts in sandwiches or as a side.
- Burgers and sandwiches: Adds a sweet and tangy kick to burgers or grilled sandwiches.
- Curries: Use it as a condiment for Indian-style curries or alongside naan bread.
- Roasts: Serve with roasted pork or chicken for an extra layer of flavor.
Essential Tips for Perfecting James Martin Green Tomato Chutney
- Use unripe green tomatoes for the best flavor; ripe tomatoes will change the consistency and taste.
- Cook the chutney slowly to develop deeper flavors and ensure it thickens properly.
- Sterilize the jars carefully to ensure the chutney stays fresh for several months.
- Leave the chutney to mature for at least 2 weeks before eating to let the flavors fully develop.
- Adjust the seasoning to your preference—if you like it spicier, add more chili flakes or ginger.
- Don’t rush the cooking process; chutney improves with time and slow cooking.
Variations of James Martin Green Tomato Chutney
- Spicy Green Tomato Chutney: Add more chili flakes or fresh chilies for a spicier version.
- Sweet and Tangy Chutney: Increase the sugar for a sweeter taste or add a splash of honey for extra depth.
- Apple and Green Tomato Chutney: Add diced apples to the mixture for a fruity twist.
- Herbed Chutney: Add fresh herbs like thyme or rosemary for a more aromatic flavor.
- Vinegar Varieties: Swap out the malt vinegar for apple cider vinegar or red wine vinegar for a different flavor profile.
Storing James Martin Green Tomato Chutney: Best Practices
- Store in a cool, dark place for up to 6 months if the jars are properly sterilized and sealed.
- Refrigerate once opened and use within 2-3 weeks for the best flavor.
- Label and date the jars to keep track of when they were made and how long they’ve been stored.
Reheating James Martin Green Tomato Chutney: Best Practices
- No need to reheat: Chutney is typically served cold or at room temperature.
- Thaw if frozen: If you’ve frozen the chutney, allow it to thaw completely in the fridge before serving.
FAQs
How long does green tomato chutney last?
Green tomato chutney can last up to 6 months when stored in sterilized jars in a cool, dark place. Once opened, refrigerate the chutney and use it within 2-3 weeks for the best flavor.
Can I freeze green tomato chutney?
Yes, green tomato chutney can be frozen. Transfer the cooled chutney into freezer-safe containers, leaving some space for expansion. It can be stored in the freezer for up to 6 months. Thaw it in the fridge before serving.
Do you need to peel green tomatoes for chutney?
No, peeling green tomatoes is not necessary for chutney. The skins will soften during cooking, and they add extra texture and nutrients to the chutney.
What can I substitute for malt vinegar in green tomato chutney?
You can substitute malt vinegar with apple cider vinegar, red wine vinegar, or white wine vinegar in green tomato chutney. Each will slightly alter the flavor, but they will still provide the necessary acidity.
Final Words
James Martin Green Tomato Chutney is the perfect way to preserve those unripe tomatoes and enjoy a flavorful condiment year-round. With its tangy, sweet flavor and rich texture, this chutney adds a unique touch to a variety of dishes.
Other Related Recipes
- Mary Berry Green Tomato Chutney
- Mary Berry Plum Chutney
- Delia Smith Green Tomato Chutney
- Mary Berry Apple Chutney
- River Cottage Green Tomato Chutney
James Martin Green Tomato Chutney
- Prep Time: 15
- Cook Time: 120
- Total Time: 2 hours 15 minutes
- Yield: 4–5 jars 1x
- Category: Condiment
- Method: Slow cooking
- Cuisine: British
Description
James Martin’s Green Tomato Chutney is a savory and tangy relish made from unripe green tomatoes, onions, vinegar, sugar, and a blend of aromatic spices. It’s slow-cooked until thick and flavorful, making it a perfect condiment for sandwiches, cheese boards, or as a side to roasted meats. The combination of acidity from the tomatoes and vinegar with the sweetness of the sugar creates a balanced, flavorful chutney.
Ingredients
- 1 kg green tomatoes, chopped
- 500 g onions, chopped
- 300 g brown sugar
- 500 ml malt vinegar
- 2 tsp mustard seeds
- 2 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp chili flakes (optional, for a bit of heat)
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Chop the green tomatoes and onions into small, even pieces.
- Combine ingredients: In a large, heavy-bottomed pot, combine the chopped green tomatoes, onions, brown sugar, malt vinegar, mustard seeds, ground ginger, ground cumin, ground cinnamon, and chili flakes (if using).
- Bring to a simmer: Stir the mixture well and bring it to a gentle simmer over medium heat.
- Cook slowly: Reduce the heat to low and allow the chutney to cook for 1.5 to 2 hours, stirring occasionally. The chutney will thicken as the tomatoes break down and the flavors meld together.
- Season and taste: After the chutney has thickened, season with salt and pepper to taste. Adjust the seasoning or add more sugar if a sweeter chutney is desired.
- Sterilize jars: While the chutney is cooking, sterilize your glass jars by boiling them in water for 10 minutes, or by washing them in hot soapy water and drying them in a low oven.
- Jar the chutney: Once the chutney has finished cooking and is thick and rich, spoon it into the sterilized jars. Seal tightly and allow to cool completely.
- Store the chutney: Store in a cool, dark place for at least 2 weeks to allow the flavors to develop. Once opened, keep the chutney in the refrigerator and use it within a few weeks.
