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
Scale
- 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.