Delia Smith Green Tomato Chutney Recipe

Q: Why is my chutney too runny?

u003cstrongu003eIt likely hasn't cooked long enough.u003c/strongu003e Green tomatoes have a high water content. You must simmer the mixture until the liquid evaporates and the mixture creates a thick, jam-like consistency. Be patient—it can sometimes take longer than 2 hours depending on the width of your pan.

Q: What apples should I use?

u003cstrongu003eBramley (cooking) apples are best.u003c/strongu003e They break down into a fluff that thickens the chutney naturally. If you use eating apples (like Granny Smith), they will hold their shape more and the chutney may be looser.

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This Delia Smith Green Tomato Chutney Recipe is a tangy and spiced preserve, which calls for green tomatoes and malt vinegar. It’s the perfect way to use up unripe tomatoes, ready in about 2 hours and 30 minutes.

Delia Smith Green Tomato Chutney Ingredients

2.5 kg (5 lb 8 oz) green tomatoes
500g (1 lb 2 oz) onions
500g (1 lb 2 oz) cooking apples (like Bramleys)
500g (1 lb 2 oz) sultanas (or raisins)
500g (1 lb 2 oz) light muscovado sugar (or soft brown sugar)
1.14 liters (2 pints) spiced pickling vinegar (or malt vinegar)
1 rounded tablespoon salt
1 tablespoon pickling spice (optional, if not using spiced vinegar)

How To Make Delia Smith Green Tomato Chutney

Prep the vegetables: Slice the green tomatoes (there is no need to peel them). Finely chop the onions. Peel, core, and chop the cooking apples into small chunks.
Salt the tomatoes (optional): For a crunchier texture, you can layer the sliced tomatoes and chopped onions in a large bowl with the salt and leave them overnight. Drain them thoroughly the next day before cooking. If you are short on time, you can skip this step and just add the salt directly to the pan.
Dissolve the sugar: Place the sugar and vinegar in a large preserving pan (or a very large heavy-based saucepan). Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.
Simmer the mixture: Add the prepared tomatoes, onions, apples, and sultanas to the pan. If you are using plain malt vinegar instead of spiced vinegar, tie the pickling spices in a small muslin bag and add it to the pan now.
Cook until thick: Bring the mixture back to a boil, then reduce the heat to a gentle simmer. Cook uncovered for about 2 hours, stirring occasionally to prevent sticking. The chutney is ready when it is thick, dark, and pulpy, and no excess liquid pools on the surface when you drag a spoon through it.
Pot and seal: While the chutney is still warm, ladle it into sterilized jars. Cover with wax discs (wax side down) and seal tightly with vinegar-proof lids. Label the jars with the date.

Recipe Tips

How to sterilize jars: Wash your jars and lids in hot soapy water, rinse them, and then place them upside down on a baking tray in a cool oven (140°C/275°F) for at least 15 minutes to sterilize them. Pot the chutney while the jars are still warm to prevent cracking.
The “Channel Test”: To check if the chutney is done, draw a wooden spoon across the bottom of the pan. If the channel fills up with vinegar immediately, it needs to cook longer. If the channel stays clear for a few seconds, it is ready.
Let it mature: Like all good chutneys, this recipe improves significantly with age. Store it in a cool, dark place for at least 3 months before eating to allow the vinegar to mellow and the spices to develop.
Using plain vinegar: If you can’t find spiced pickling vinegar, you can easily make your own by boiling malt vinegar with a muslin bag filled with peppercorns, coriander seeds, chillies, and ginger.

What To Serve With Delia Smith Green Tomato Chutney

This robust and savory chutney is a staple for British ploughman’s lunches and festive cheese boards.

Sharp Cheddar cheese or Stilton
Cold roast ham or pork pie
Crusty baguette with butter
Corned beef hash
Sausage rolls

How To Store Delia Smith Green Tomato Chutney

Pantry: Store unopened jars in a cool, dark cupboard (like under the stairs or in a garage). Properly sealed and sterilized jars will keep for up to 1 year.
Refrigerate: Once opened, store the jar in the refrigerator and consume within 4-6 weeks.
Freeze: Chutney generally does not freeze well as the texture of the vegetables can become mushy upon thawing. It is best preserved by canning/jarring.

Delia Smith Green Tomato Chutney Nutrition Facts

Calories: 45
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 160mg
Total Carbohydrates: 11g
Protein: 0.5g

Nutrition information is estimated per tablespoon and may vary based on ingredients and cooking methods used.

FAQs

Do I have to peel the green tomatoes?

No. The skins of green tomatoes are tough but they soften sufficiently during the long cooking process. Leaving them on adds texture and saves a lot of prep time.

Why is my chutney too runny?

It likely hasn’t cooked long enough. Green tomatoes have a high water content. You must simmer the mixture until the liquid evaporates and the mixture creates a thick, jam-like consistency. Be patient—it can sometimes take longer than 2 hours depending on the width of your pan.

What apples should I use?

Bramley (cooking) apples are best. They break down into a fluff that thickens the chutney naturally. If you use eating apples (like Granny Smith), they will hold their shape more and the chutney may be looser.

Try More Recipes:

Delia Smith Goulash Meatballs Recipe
Delia Smith Couscous Salad Recipe
Delia Smith Chicken Paprika Recipe