Tangy Green Tomato Chutney Recipe: A Zesty Kitchen Delight

Crafting a vibrant green tomato chutney brings unexpected delight to your culinary adventures.

Unripe tomatoes burst with tangy potential in this inventive condiment.

Kitchens come alive with the zesty aroma of spices dancing through chopped produce.

Sweet and sharp notes blend seamlessly, creating a spread that surprises and satisfies.

Cooks who love experimenting will adore this unique twist on traditional preserves.

Bold flavors emerge from simple ingredients, transforming humble green tomatoes into a spectacular accompaniment.

Jump into this recipe and unleash a world of delicious possibilities.

Why Delia Smith Green Tomato Chutney Deserves a Spot in Your Pantry

• Preserve Garden Bounty: Transform extra green tomatoes into a delicious, tangy chutney that saves your harvest and reduces food waste.
• Master Canning Skills: Learn a straightforward preservation technique that boosts your kitchen confidence and provides homemade condiments for months.
• Customize Flavor Profile: Adjust spices and ingredients to create a unique chutney that reflects your personal taste and culinary creativity.
• Budget-Friendly Condiment: Craft an affordable gourmet sauce using simple, readily available ingredients from your garden or local market.

Ingredients for Delia Smith Green Tomato Chutney

• Green Tomatoes: Unripe tomatoes that provide a tangy base for the chutney with a firm texture.
• Onions: Add depth and sweetness to the chutney's overall flavor profile.

• Vinegar, Apple Cider Vinegar: Adds acidity and helps preserve the chutney.
• Sugar, Brown Sugar: Balances the tartness and helps create a rich, sweet-tangy flavor.
• Cinnamon Stick: Provides warm, aromatic undertones to the chutney.

• Salt, Red Chili Flakes, Mustard Seeds, Ginger: Create a complex, spicy-sweet flavor with a subtle kick.
• Raisins: Contribute natural sweetness and a chewy texture to the chutney.

How to Make Delia Smith Green Tomato Chutney

Step 1: Prepare Canning Equipment

Sterilize glass jars by placing them in a large pot of simmering water with a rack or tea towel to prevent direct contact with the pot bottom. This ensures a clean and safe canning environment.

Step 2: Combine Chutney Ingredients

• Green tomatoes
• Onions
• Vinegar
• Sugar
• Spices
• Cinnamon stick

Step 3: Cook Chutney Mixture

Bring the mixture to a rolling boil, then reduce heat to low. Simmer the chutney for 45 minutes, stirring occasionally to prevent sticking and ensure even cooking. Remove the cinnamon stick near the end of cooking.

Step 4: Prepare Jars for Canning

Carefully fill sterilized hot jars with the chutney, leaving a 1/4 inch of headspace at the top. Use a clean cloth to wipe the jar rims, removing any spills or residue.

Step 5: Seal Jars

Place lids and rings on the jars, tightening them securely but not overly tight. This allows for proper sealing during the water bath process.

Step 6: Process Jars

Submerge the filled jars in boiling water for 15 minutes (20 minutes for high-altitude locations). This water bath ensures a proper seal and preserves the chutney.

Step 7: Cool and Store

Remove jars from the water bath and place them on a dish towel to cool completely. As they cool, you’ll hear a satisfying pop indicating a successful seal. Store sealed jars in a cool, dark pantry for long-term preservation.

Smart Tips for Delia Smith Green Tomato Chutney

• Seal Jars Properly: Ensure lids are tightened correctly to prevent spoilage and maintain freshness during storage.
• Choose Ripe Green Tomatoes: Select firm, unblemished green tomatoes for the best texture and flavor in your chutney.
• Adjust Spice Levels: Customize heat by adding more or less chili pepper to suit your personal taste preferences.
• Control Consistency: Simmer longer for thicker chutney or add a splash of water if the mixture becomes too dry during cooking.
• Preserve Safely: Follow water bath canning instructions precisely to create a shelf-stable condiment that lasts for months.

Different Takes on Delia Smith Green Tomato Chutney

• Spicy Green Tomato Chutney: Add chopped jalapeños or red chili flakes for extra heat and a zesty kick.
• Red Tomato Alternative: Swap green tomatoes with ripe red tomatoes for a sweeter, milder chutney variation.
• Low-Sugar Version: Replace sugar with honey or stevia to create a diabetic-friendly option with reduced calories.
• Vegan Adaptation: Ensure all ingredients are plant-based and skip any potential animal-derived components for a completely vegan chutney.

What Goes Well with Delia Smith Green Tomato Chutney

• Pair with Tangy Cheese Plate: Create a stunning appetizer board featuring sharp cheddar, creamy goat cheese, and aged parmesan to complement the chutney's bold green tomato flavors.
• Serve with Rustic Crusty Bread: Select hearty sourdough or whole wheat bread slices as the perfect vehicle for spreading this vibrant, spiced condiment during appetizer time.
• Match with Crisp White Wine: Choose a dry Sauvignon Blanc or Pinot Grigio to balance the chutney's sweet-tangy profile and cut through its rich, complex spice notes.
• Elevate Grilled Meats: Use this chutney as a zesty accompaniment to roasted chicken, grilled pork tenderloin, or pan-seared lamb chops for an unexpected flavor burst.

How to Store Delia Smith Green Tomato Chutney Properly

• Store unsealed or opened chutney in an airtight container in the refrigerator for up to 3 weeks. Keep away from strong-smelling foods to prevent flavor absorption.
• Sealed, properly processed jars can be stored in a cool, dark pantry for 12-18 months. Check seals periodically and discard if any signs of spoilage appear.
• Transfer chutney to freezer-safe containers, leaving 1/2 inch headspace. Freeze for up to 6 months. Thaw overnight in the refrigerator before use.
• Gently warm small portions in a saucepan over low heat, stirring occasionally. Microwave in short bursts, stirring between each interval to ensure even heating.

FAQs for Delia Smith Green Tomato Chutney

• Can I use red tomatoes instead of green tomatoes?

Green tomatoes have a tart, firm texture that works best for chutney. Red tomatoes are softer and sweeter, which might change the chutney’s consistency and flavor profile.

• Is this chutney spicy?

The recipe includes green chili peppers, which add a moderate heat level. You can adjust the number of chilies to make it milder or spicier according to your preference.

• How long will this chutney last?

When properly sealed and stored in a cool, dark place, this green tomato chutney can last up to 12 months. Once opened, refrigerate and consume within 4-6 weeks.

Green Tomato Chutney Recipe

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4.5 from 28 reviews

• Total Time: 75 minutes
• Yield: 6 1x

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Description

Spicy green tomato chutney brings tangy Indian flavors to your table with bold, zesty notes. Homemade condiment lovers will savor this simple yet complex blend of green tomatoes, aromatic spices, and subtle heat you can enjoy with countless dishes.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 1/2 pounds (1.13 kg) green tomatoes, chopped
• 1 cup chopped red onion
• 1 cup golden raisins
• 1 1/4 cups brown sugar

Spices and Seasonings:

• 1 tablespoon mustard seeds
• 1 teaspoon chile pepper flakes
• 1 teaspoon fennel seeds
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 cinnamon stick
• Pinch ground nutmeg
• 2 tablespoons chopped candied ginger

Liquid:

• 1 cup apple cider vinegar

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Instructions

1. Sanitize glass containers by submerging them in gently bubbling water atop a wire rack or folded cloth, maintaining a steady temperature around 180°F.
2. In a robust, thick-bottomed cooking vessel, amalgamate all chopped ingredients, ensuring even distribution of spices and vegetables.
3. Elevate heat until mixture reaches a vigorous boil, then immediately reduce to a gentle simmer, allowing flavors to meld and liquid to condense.
4. Monitor the cooking process, stirring periodically to prevent scorching and promoting uniform texture, carefully extracting the cinnamon stick when aromatics have fully infused.
5. Carefully ladle the simmered chutney into sterilized jars, maintaining approximately 1/4 inch of headspace to facilitate proper sealing.
6. Meticulously cleanse jar rims with a pristine cloth, then securely attach lids and rings to create an airtight seal.
7. Immerse sealed jars in rapidly boiling water, processing for 15 minutes at sea level or extending to 20 minutes for elevated altitudes.
8. Gently extract jars and position on a clean kitchen towel, allowing them to cool naturally and create a vacuum seal, then store in a dark, temperature-consistent environment.

Notes

• Wear gloves while handling green tomatoes to prevent skin irritation from their acidic surface.
• Use unripe, firm green tomatoes for the best texture and tangy flavor in the chutney.
• Adjust spice levels by increasing or decreasing red chili flakes according to personal heat preference.
• Store chutney in sterilized jars for up to one year in a cool, dark pantry to maintain optimal taste and safety.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Appetizer, Snacks
• Method: Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 6
• Calories: 147
• Sugar: 34 g
• Sodium: 84 mg
• Fat: 0.2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0.2 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1.5 g
• Protein: 1 g
• Cholesterol: 0 mg