River Cottage Green Tomato Chutney is a fantastic way to use up those unripened tomatoes at the end of the growing season. This tangy, slightly sweet chutney pairs perfectly with cheeses, meats, and even sandwiches, adding a delicious burst of flavor. Packed with green tomatoes, onions, apples, and a blend of spices, this chutney offers a taste of autumn and is ideal for preserving for the colder months ahead.
What is River Cottage Green Tomato Chutney?
River Cottage Green Tomato Chutney is a traditional British-style preserve made from green tomatoes, onions, apples, and a mixture of spices. The ingredients are simmered with vinegar and sugar to create a thick, tangy, and spiced chutney that’s perfect for serving with cheeses, cold meats, or simply as a sandwich spread.
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Why You Should Try This Recipe
- Great for Using Up Green Tomatoes: If your tomatoes haven’t ripened before the end of the season, this is the perfect way to avoid waste.
- Versatile Pairing: This chutney goes well with cheeses, meats, or as a condiment in sandwiches and salads.
- Easy to Make: With simple ingredients and a straightforward cooking method, it’s a great introduction to making chutneys.
- Long Shelf Life: Once prepared, the chutney can be stored for months, making it ideal for preserving autumn flavors for winter.
Ingredients Needed to Make River Cottage Green Tomato Chutney
- 1.5 kg (3.3 pounds) green tomatoes, chopped
- 500g (1.1 pounds) onions, finely chopped
- 500g (1.1 pounds) apples, peeled, cored, and chopped
- 300g (10.5 oz) soft brown sugar
- 300ml (10 fl oz) malt vinegar or apple cider vinegar
- 2 garlic cloves, minced
- 1 tablespoon mustard seeds
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions to Make River Cottage Green Tomato Chutney
Follow these simple instructions to make River Cottage green tomato chutney:
Step 1: Prepare the Ingredients
- Chop the vegetables and fruits: Finely chop the green tomatoes, onions, and apples. Set aside.
- Measure out the spices and vinegar: Have your sugar, vinegar, and spices ready for adding to the mixture.
Step 2: Cook the Vegetables and Fruits
- Combine the ingredients: In a large, heavy-bottomed pot, add the chopped tomatoes, onions, and apples. Stir in the minced garlic, mustard seeds, ground ginger, allspice, cloves, salt, and black pepper.
- Add the sugar and vinegar: Pour in the brown sugar and vinegar, stirring to combine everything well.
Step 3: Simmer the Chutney
- Bring to a boil: Set the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally.
- Simmer and thicken: Once boiling, reduce the heat to low and let the chutney simmer uncovered for 1 ½ to 2 hours, stirring occasionally to prevent sticking. The chutney should thicken and develop a rich, dark color as the liquid reduces. The mixture is ready when it has a jam-like consistency.
Step 4: Sterilize the Jars
- Sterilize the jars: While the chutney is cooking, sterilize your jars by washing them in hot, soapy water and placing them in a low oven (around 100°C/225°F) for 10 minutes.
Step 5: Jar the Chutney
- Fill the jars: Once the chutney has finished cooking, carefully ladle it into the sterilized jars while still hot. Seal the jars with lids and allow them to cool at room temperature.
What Goes Well with River Cottage Green Tomato Chutney
- Cheese Platter: This chutney pairs beautifully with a variety of cheeses, such as Cheddar, Brie, or Stilton.
- Cold Meats: Serve alongside cold meats like ham, turkey, or roast beef for a flavorful complement.
- Sandwiches: Spread the chutney on sandwiches with cheese, meats, or roasted vegetables.
- Salads: Add a spoonful of chutney to cold salads for an extra layer of flavor.
Essential Tips for Perfecting River Cottage Green Tomato Chutney
- Simmer Slowly: Allow the chutney to simmer gently to avoid burning and to develop deeper flavors.
- Stir Regularly: Stir the chutney occasionally to prevent it from sticking to the bottom of the pan.
- Adjust Sweetness: If you prefer a slightly sweeter chutney, add a little more sugar to taste during cooking.
- Let It Mature: For the best flavor, let the chutney mature for at least 2-3 weeks after jarring. This allows the flavors to blend and mellow.
Variations of River Cottage Green Tomato Chutney
- Spicy Version: Add finely chopped chili or red pepper flakes for a bit of heat.
- Fruit Swap: Swap some of the apples for pears or plums for a different fruit base.
- Herbal Chutney: Add a sprig of fresh rosemary or thyme for a fragrant, herbal twist.
- Nutty Addition: Stir in some chopped toasted walnuts or pecans for added texture and flavor.
Storing River Cottage Green Tomato Chutney: Best Practices
- Store in a cool, dark place: Once sealed, store the chutney in a cool, dark place like a pantry or cupboard. It will keep for up to 6 months.
- Refrigerate after opening: Once opened, store the chutney in the refrigerator and consume within 2-3 weeks.
Reheating or Serving River Cottage Green Tomato Chutney
- No reheating necessary: Chutney is best served at room temperature. Remove it from the refrigerator about 30 minutes before serving for optimal flavor.
How Can I Make River Cottage Green Tomato Chutney Healthier?
To make River Cottage Green Tomato Chutney healthier, try the following tips:
- Reduce the sugar: You can decrease the amount of sugar in the recipe or substitute with natural sweeteners like honey or maple syrup.
- Increase the vegetables: Add more onions or bell peppers to increase the vegetable content and add more nutrients.
- Use apple cider vinegar: Opt for apple cider vinegar for its milder flavor and potential health benefits.
Nutrition Value (Per Serving, Approx.)
- Calories: 50
- Carbohydrates: 12g
- Fat: 0g
- Sodium: 150mg
- Fiber: 1g
- Sugar: 9g
FAQs
How long should I let green tomato chutney mature before eating?
Green tomato chutney should mature for at least 2-3 weeks before eating. This allows the flavors to fully develop and meld together, resulting in a richer, more balanced taste. Storing it in a cool, dark place during this time will give the chutney a deeper flavor.
Can I freeze green tomato chutney?
While chutney can be frozen, it’s typically preserved in sterilized jars to extend its shelf life. If you choose to freeze it, store it in airtight, freezer-safe containers. Thaw in the refrigerator before use, though freezing may affect the texture slightly.
What can I use instead of malt vinegar in green tomato chutney?
If you don’t have malt vinegar, you can use apple cider vinegar or white wine vinegar as a substitute. These alternatives provide a similar tangy flavor, although apple cider vinegar adds a slightly sweeter taste to the chutney.
Why is my chutney too runny, and how can I thicken it?
If the chutney is too runny, continue simmering it uncovered to allow the excess liquid to evaporate. Stir regularly to prevent sticking, and cook until the chutney reaches a thick, jam-like consistency.
Final Words
River Cottage Green Tomato Chutney is a delicious and easy way to preserve the last of your green tomatoes. With its tangy, slightly sweet flavor and rich spices, this chutney is a versatile condiment that can elevate any meal.
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River Cottage Green Tomato Chutney Recipe
- Prep Time: 20
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Yield: 4–5 jars 1x
- Category: Side Dish
- Method: Simmering
- Cuisine: British
Description
River Cottage Green Tomato Chutney is a traditional British-style preserve made from green tomatoes, onions, apples, and a mixture of spices. The ingredients are simmered with vinegar and sugar to create a thick, tangy, and spiced chutney that’s perfect for serving with cheeses, cold meats, or simply as a sandwich spread.
Ingredients
- 1.5 kg (3.3 pounds) green tomatoes, chopped
- 500g (1.1 pounds) onions, finely chopped
- 500g (1.1 pounds) apples, peeled, cored, and chopped
- 300g (10.5 oz) soft brown sugar
- 300ml (10 fl oz) malt vinegar or apple cider vinegar
- 2 garlic cloves, minced
- 1 tablespoon mustard seeds
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Step 1: Prepare the Ingredients
- Chop the vegetables and fruits: Finely chop the green tomatoes, onions, and apples. Set aside.
- Measure out the spices and vinegar: Have your sugar, vinegar, and spices ready for adding to the mixture.
Step 2: Cook the Vegetables and Fruits
- Combine the ingredients: In a large, heavy-bottomed pot, add the chopped tomatoes, onions, and apples. Stir in the minced garlic, mustard seeds, ground ginger, allspice, cloves, salt, and black pepper.
- Add the sugar and vinegar: Pour in the brown sugar and vinegar, stirring to combine everything well.
Step 3: Simmer the Chutney
- Bring to a boil: Set the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally.
- Simmer and thicken: Once boiling, reduce the heat to low and let the chutney simmer uncovered for 1 ½ to 2 hours, stirring occasionally to prevent sticking. The chutney should thicken and develop a rich, dark color as the liquid reduces. The mixture is ready when it has a jam-like consistency.
Step 4: Sterilize the Jars
- Sterilize the jars: While the chutney is cooking, sterilize your jars by washing them in hot, soapy water and placing them in a low oven (around 100°C/225°F) for 10 minutes.
Step 5: Jar the Chutney
- Fill the jars: Once the chutney has finished cooking, carefully ladle it into the sterilized jars while still hot. Seal the jars with lids and allow them to cool at room temperature.
