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Delia Smith Green Tomato Chutney Recipe
This classic green tomato chutney is a proper British pantry staple: glossy, thick, and gently chunky with a sweet-sharp vinegar bite. The flavour is warm and spiced, with mellowed onions, tender green tomatoes, and little bursts of fruity sultanas. It’s an easy, beginner-friendly preserve as long as you give it time to simmer and reduce. From chopping to potting, allow about 2 hours total.
Ingredients
For the chutney
- 1.5kg green tomatoes, cored and chopped
- 500g onions, finely chopped
- 500g cooking apples (such as Bramley), peeled, cored and diced
- 350g sultanas
- 600ml malt vinegar
- 500g light brown sugar
- 2 tbsp fine sea salt
- 2 tsp yellow mustard seeds
- 2 tsp coriander seeds, lightly crushed (use a pestle and mortar or the side of a knife)
- 2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp chilli flakes (optional, for a gentle background heat)
For sterilising and potting
- 4 to 6 clean jam jars with lids (about 250ml each)
- A wide funnel (helpful, but not essential)
How to Make Delia Smith Green Tomato Chutney Recipe
Oven preparation (sterilise the jars)
- Prepare the oven: Preheat the oven to 140°C or 120°C fan. This is hot enough to dry and sterilise jars without cracking them.
- Wash the jars: Wash jars and lids in hot soapy water, then rinse well. Place the jars (not the lids) on a baking tray.
- Bake the jars: Put the jars in the oven for 20 minutes. Keep them warm until you are ready to pot the chutney (warm chutney into warm jars helps prevent breakage).
Mixing (build the chutney base)
- Combine everything: Add the green tomatoes, onions, apples, sultanas, malt vinegar, sugar, salt, mustard seeds, crushed coriander, ginger, allspice, and chilli flakes (if using) to a large preserving pan or heavy-based stockpot.
- Start gently: Set the pan over low heat and stir until the sugar has dissolved. Take your time here so nothing scorches before the liquid loosens.
Baking (the long simmer and reduction)
- Bring to a simmer: Increase the heat until the chutney reaches a gentle, steady simmer, then reduce the heat to keep it bubbling quietly.
- Cook until thick: Simmer uncovered for 60 to 90 minutes, stirring every 10 minutes at first, then more often as it thickens. The chutney is ready when a wooden spoon dragged across the base of the pan leaves a clear trail that doesn’t immediately fill with liquid.
- Check the texture: You want it glossy and thick, with softened tomatoes and apples. If it looks watery, keep going and stir a little more frequently near the end to prevent catching.
Cooling (rest the chutney briefly)
- Cool for a moment: Take the pan off the heat and let the chutney sit for 5 to 10 minutes. This settles the fruit so it distributes more evenly in the jars instead of floating to the top.
Assembling (pot, seal, label)
- Fill the jars: Carefully ladle the hot chutney into warm sterilised jars, leaving about 1cm headspace. A jam funnel makes this much neater.
- Seal: Wipe rims with a clean damp cloth, then fit lids while the chutney is still hot. Tighten to fingertip-tight.
- Cool and store: Let the jars cool completely at room temperature, then label with the date. If you can, leave the chutney to mature for 2 to 4 weeks before opening for the best rounded flavour.
Tips
Why is my chutney still runny?
It simply needs longer to reduce. Keep it at a steady simmer with the lid off, and stir more often near the end. Chutney thickens slightly more as it cools, but it should look thick and glossy in the pan before potting.
How do I stop chutney catching on the bottom of the pan?
Use a heavy-based pan, keep the simmer gentle, and scrape the base well when you stir. Once the chutney is thick, stir every couple of minutes and lower the heat a touch.
Do I need to peel green tomatoes?
No. The skins soften during the long cook and help give the chutney body. Just core them and chop to your preferred chunkiness.
Can I make this chutney less sweet?
You can reduce the sugar a little, but don’t cut it drastically. Sugar is part of what preserves the chutney and balances the vinegar. If you prefer it sharper, reduce sugar by no more than 10% and expect a tarter finish.
Serving Suggestions
- Spoon alongside a cheddar ploughman’s lunch with crusty bread and pickles.
- Serve with cold roast pork, ham, or sausages.
- Add to cheese toasties or bacon sandwiches for a tangy lift.
- Stir a tablespoon into gravy or pan juices for extra depth.
Storage
Room temperature
Store sealed, unopened jars in a cool, dark cupboard for up to 12 months. Always use clean utensils when serving to keep the chutney at its best.
Refrigerator
Once opened, keep the jar in the fridge and use within 6 to 8 weeks. If it looks dry on top, simply stir. If you see mould or notice an off smell, discard the jar.
Freezing
Chutney can be frozen, though the texture may soften slightly. Freeze in small airtight containers for up to 3 months. Thaw overnight in the fridge and stir well before using.
Nutrition
- Calories: 45 kcal
- Carbohydrates: 11 g
- Protein: 0.2 g
- Fat: 0.1 g
- Saturated fat: 0 g
- Sodium: 60 mg
Nutrition values are estimates and will vary depending on ingredients used and portion size.
FAQs
How long should green tomato chutney mature before eating?
You can eat it straight away, but it tastes noticeably better after 2 to 4 weeks. The vinegar mellows, the spice rounds out, and the fruit becomes more cohesive.
Can I use red or ripe tomatoes instead of green tomatoes?
Yes, but the flavour will be sweeter and less tangy, and the finished chutney will be softer. Green tomatoes bring a firmer texture and a sharper, traditional chutney bite.
Why didn’t my chutney thicken properly?
Most often it just needs longer simmering with the lid off so moisture can evaporate. Keep it at a gentle bubble and stir more frequently as it reduces, especially in the last 15 to 20 minutes.
Do I have to use malt vinegar for chutney?
Malt vinegar gives a classic British flavour, but you can swap in cider vinegar for a fruitier taste. Avoid very harsh distilled vinegar, which can taste sharp and one-note.
How do I know my jars are properly sterilised?
They should be thoroughly washed, then heated in a low oven until completely hot and dry. Pot the chutney while both the jars and chutney are warm, then seal immediately to reduce the risk of spoilage.
Green Tomato Chutney
Course: CondimentCuisine: BritishDifficulty: EasyServings
80
tbspPrep time
25
minutesCooking time
1
hour30
minutesTotal time
120
minutesCalories
45
kcal1
hour55
minutesA Delia Smith-inspired green tomato chutney: sweet, tangy, gently spiced, and perfect with cheese, cold meats, and sandwiches.
Ingredients
1.5kg green tomatoes, cored and chopped
500g onions, finely chopped
500g cooking apples (e.g. Bramley), peeled, cored and diced
350g sultanas
600ml malt vinegar
500g light brown sugar
2 tbsp fine sea salt
2 tsp yellow mustard seeds
2 tsp coriander seeds, lightly crushed
2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp chilli flakes (optional)
Directions
- Wash jars and lids. Sterilise jars in a low oven and keep them warm.
- Combine tomatoes, onions, apples, sultanas, vinegar, sugar, salt and spices in a large preserving pan.
- Bring to a gentle simmer, stirring until the sugar dissolves.
- Simmer uncovered until thick and glossy, stirring more often near the end.
- Pot into warm sterilised jars, seal, cool, then label and store.
Notes
- Chutney is ready straight away, but it tastes best after 2–4 weeks of maturing.
- Stir frequently once thick to prevent catching on the base of the pan.
- Always use clean, sterilised jars and lids for safe, long storage.
