Chutney is a delightful condiment that adds a burst of flavor to any dish. Delia Smith’s Green Tomato Chutney Recipe is a fantastic way to make use of those unripe tomatoes sitting in your kitchen. This classic recipe blends the tangy taste of green tomatoes with a mix of spices, creating a chutney that pairs perfectly with cheese, cold meats, or even as a spread on sandwiches. Discover how to make this delicious chutney and elevate your meals with its unique taste.
What’s the difference between tomato jam and tomato chutney?
Tomato jam and tomato chutney are both spreads, but they’re quite different. Tomato jam is sweeter, almost like a fruit jam. It’s made with tomatoes, sugar, and sometimes lemon juice or spices. It’s smooth and good on toast or sandwiches. Tomato chutney is more savory and spicy. It includes vinegar, spices, and sometimes fruits like apples or raisins. Chutney has a chunkier texture and a deeper flavor. It’s great with cheese, meats, or curries. So, jam is sweet and smooth, while chutney is savory, spicy, and chunky. They both use tomatoes but in very different ways.
Delia Smith Green Tomato Chutney Recipe Overview
This green tomato chutney takes about 2 to 2.5 hours to cook and yields approximately 8 to 10 jars, depending on the jar size. It’s a splendid way to use up those unripen tomatoes from your garden or local market, transforming them into a preserve that you can enjoy year-round. The combination of green tomatoes, apples, onions, and raisins, spiced with garlic, ginger, cayenne pepper, and pickling spices, creates a harmonious blend that is both invigorating and comforting.
Ingredients:
- 3 lb green tomatoes, roughly chopped
- 1.75 lb demerara sugar
- 2.5 lb onions, finely chopped
- 1.25 oz pickling spice
- 1.25 lb raisins
- 3 lb cooking apples, peeled, cored, and chopped
- 7 large cloves of garlic, crushed
- 2½ level dessertspoons ground ginger
- ¾ tablespoon cayenne pepper
- 3.5 pints malt vinegar
- ¾ tablespoon salt
Instructions:
- Prepare the Ingredients: Start by washing and roughly chopping the green tomatoes. Peel, core, and chop the apples. Finely chop the onions and crush the garlic cloves.
- Combine the Ingredients: In a large, heavy-based saucepan, combine the chopped tomatoes, apples, onions, raisins, and crushed garlic.
- Add the Spices and Vinegar: Tie the pickling spices in a muslin cloth (to make them easier to remove later) and add to the pan. Stir in the cayenne pepper, ground ginger, salt, demerara sugar, and malt vinegar. Mix well.
- Cook the Chutney: Bring the mixture to a boil, then reduce the heat and simmer gently for about 2 hours, stirring occasionally. The chutney should thicken and reduce in volume.
- Jar the Chutney: Once the chutney is thick and the vinegar has mostly reduced, remove the spice bag. Prepare sterilized jars and fill them with the hot chutney, sealing immediately.
- Cool and Store: Let the jars cool at room temperature. Store in a cool, dark place for at least 2 weeks before using to allow the flavors to develop.
Nutritional Value (per serving):
Calories: Approx. 150 kcal
Carbohydrates: 38g
Sugars: 35g (natural and added)
Fiber: 2g
Protein: 1g
Fat: <1g
Vitamin C: 15% of Daily Value (DV)
Vitamin A: 5% of DV
Iron: 5% of DV
FAQs:
Can I skip the pickling spices?
Skipping the pickling spices will change the flavor of your chutney. These spices add a deep, aromatic taste that’s hard to replace. If you don’t have them, your chutney will taste simpler, but it’ll still be good. Just know it won’t have that traditional spiced flavor. Maybe try adding a bit more of the other spices like ginger or cayenne to compensate. But really, for that classic chutney taste, try to include the pickling spices if you can.
Is it necessary to peel the apples?
No, it’s not necessary to peel the apples. Peeling them makes the chutney smoother, but if you don’t mind a bit more texture, you can leave the peel on. It actually adds color and a bit of extra fiber. Some people prefer their chutney with a rustic feel, and keeping the peel does just that. Plus, it saves you time. So, it’s really about what you like. Try it both ways and see which you prefer!
Can I use red tomatoes instead of green?
Yes, you can use red tomatoes, but the taste will be different. Green tomatoes are tangier, while red ones are sweeter. This means your chutney might end up sweeter than intended if you use red tomatoes. If that’s okay with you, go ahead. Just remember, the texture might also change a bit. The charm of green tomato chutney is its unique tangy flavor, so using red tomatoes will give you a different but still tasty chutney.
Why is my green tomato chutney bitter?
Your green tomato chutney might taste bitter for a few reasons. Sometimes, the skin of green tomatoes can add bitterness. If you used under-ripe or overly ripe tomatoes, that could be why. Also, check your spices. Old or too much of certain spices might make it bitter. Another reason could be overcooking. Cooking for too long can change the taste, making it bitter. Try adjusting these things next time for a better taste.
Is green tomato chutney made from tomatoes that aren’t ripe yet?
Green tomato chutney is made from tomatoes that aren’t quite ripe yet. These tomatoes are still green and haven’t turned red yet. They’re firmer and have a tangier, less sweet taste than ripe tomatoes. This tanginess is what makes the chutney so special. It gives the chutney a unique flavor that you don’t get with ripe tomatoes. Using unripe tomatoes is the traditional way to make this chutney. It’s a great way to use up tomatoes that haven’t ripened before the cold weather hits.
Conclusion:
Making green tomato chutney is a rewarding experience, offering a delicious way to preserve the harvest. This recipe balances the tangy flavor of green tomatoes with the sweetness of apples and raisins, spiced with a blend of aromatic spices. Whether you’re an experienced cook or trying your hand at making chutney for the first time, this recipe is sure to delight your palate and add a homemade touch to your meals. Enjoy the fruits of your labor with cheese, cold meats, or as a gourmet sandwich spread.