Mary Berry’s Tomato Chutney Recipe: A Tangy Treat
Mary Berry’s green tomato chutney is a standout in British preserves. This tangy relish combines unripe green tomatoes, spices, and malt vinegar. It’s a versatile condiment that adds zest to cheese boards and roasted vegetables.
The chutney transforms dishes into flavourful sensations. It’s a must-have for every British kitchen. Mary Berry’s creation is truly a culinary delight.
Introduction to Traditional British Chutney Making
Chutney, a beloved British preserve, has graced the nation’s tables for centuries. This tangy condiment pairs well with cheese, cold meats, and savoury dishes. British chutney-making showcases the ingenuity of people using local produce creatively.
The History of British Preserves
British chutney originated from the need to preserve fruits and vegetables. Canning and pickling ensured a steady food supply when fresh produce was scarce. From allotments to grand estates, Britons mastered the art of creating flavourful preserves.
Mary Berry’s Influence on Modern British Cooking
Mary Berry, a renowned chef and author, has greatly influenced modern British cuisine. Her work with preserves and chutneys has revived traditional cooking methods. Berry’s recipes, often using local ingredients, inspire new cooks to embrace chutney-making.
Why Green Tomatoes Make Perfect Chutney
Green tomatoes have become a key ingredient in British chutney recipes. These unripe fruits, plentiful at season’s end, offer a unique tangy flavour. Using green tomatoes allows cooks to preserve harvests and create distinctive flavour profiles.
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Essential Ingredients for Tomato Chutney Recipe Mary Berry
Mary Berry’s green tomato chutney recipe blends tangy, sweet, and aromatic flavours. This traditional British preserve uses a few key ingredients to create a memorable condiment.
The recipe starts with 1 kg of green tomatoes for a tart base. It also includes 1 kg of finely chopped red onions for sweetness and texture. 150g of plump raisins add extra sweetness.
Three minced garlic cloves enhance the flavour profile. Cayenne pepper, black pepper, and sea salt are added for spice. 500g of rich brown sugar balances the acidity of the green tomatoes.
Lastly, 1 litre of malt vinegar with 5% acetic acid preserves the chutney. It also adds a delightful tangy note to the overall taste.
| Ingredient | Quantity |
|---|---|
| Green Tomatoes | 1 kg / 2.2 lbs |
| Red Onions | 1 kg / 2.2 lbs |
| Raisins | 150g / 5.3 oz |
| Garlic Cloves | 3 cloves |
| Cayenne Pepper | to taste |
| Black Pepper | to taste |
| Sea Salt | to taste |
| Brown Sugar | 500g / 1 lb |
| Malt Vinegar (5% acidity) | 1 litre / 4 cups |
These essential ingredients create a truly delightful chutney. It delivers a tangy, sweet, and aromatic experience that pairs perfectly with various dishes.
Kitchen Equipment and Preparation Steps
Mary Berry’s tomato chutney needs specific kitchen tools and simple prep steps. Let’s explore what you’ll need to make this tasty treat.
Required Utensils and Tools
- A large stainless steel pot or preserving pan – this will be your trusty vessel for simmering the chutney.
- 5 clean, sterilised pint-sized jars – these will be your perfect containers for storing the chutney.
- Tattler BPA-free canning lids (optional) – these provide an airtight seal for long-term storage.
Sterilisation Techniques for Jars
Clean jars are vital for fresh, safe chutney. Wash jars in hot, soapy water. Dry them in a warm oven for 15 minutes at 220°C/200°C fan or gas mark 7.
Pre-cooking Preparations
Prep your ingredients before cooking. Roughly chop the tomatoes, onions, and raisins. Mince the garlic.
https://www.youtube.com/watch?v=djd3oSfx3Qw&pp=ygUXI3RvbWF0b2FuZGNoaWxsaWNodXRuZXk%3D
“Attention to detail is key when making homemade chutneys. Proper equipment and preparation will ensure your chutney turns out perfectly.”
With the right tools and prep, you’re ready to make Mary Berry’s chutney. Now, let’s move on to the cooking method.
Step-by-Step Cooking Method
Making the perfect tomato chutney using the Mary Berry method is a delightful culinary adventure. The chutney cooking process involves key steps to achieve tangy, sweet flavours.
Follow these steps for a tasty result:
- Gather high-quality ingredients: green tomatoes, onions, raisins, garlic, spices, vinegar, and sugar.
- Chop tomatoes and onions into small, even pieces. Mince the garlic and measure out the spices.
- Combine all ingredients in a large, non-reactive stainless steel pan. Bring to a boil, stirring often.
- Reduce heat to maintain a vigorous simmer. Cook uncovered for 1-3 hours, stirring regularly.
- Watch the chutney closely, adjusting heat as needed. It’s done when deep brown with a jammy texture.
- Spoon hot tomato chutney into warm, sterilised jars. Leave a small headspace and seal immediately.
- For extra safety, water-bath the sealed jars for 10 minutes to extend shelf life.
Simmering faster can reduce cooking time, but stir often to prevent burning. With care, you’ll create a tasty tomato chutney using the Mary Berry method.
Storage Tips and Shelf Life
Proper preservation ensures your homemade chutney stays delicious for longer. With the right techniques, Mary Berry’s tomato chutney can last up to a year. Let’s explore how to seal, store, and check your chutney.
Proper Sealing Techniques
After cooking and jarring your chutney, sealing is crucial. Make sure jar lids have no exposed metal to avoid reactions with vinegar. For a secure seal, water-bath the jars for 10-15 minutes.
This step creates a vacuum, vital for long-term storage and preservation.
Long-term Storage Guidelines
Sealed chutney jars can last up to 12 months in a cool, dark cupboard. Once opened, refrigerate and use within a year. Proper storage conditions keep the chutney’s flavour and texture vibrant.
Signs of Proper Preservation
Regularly check sealed jars for food safety. Look for firmly sealed lids that don’t pop when pressed. Watch for mould or other spoilage signs.
If the lid isn’t fully sealed or you spot contamination, it’s best to bin the chutney. Safety first!
These storage tips help you enjoy Mary Berry’s tomato chutney long after making it. Proper preservation lets you savour this tangy treat for months.
Serving Suggestions and Pairings
Mary Berry’s tomato chutney is a versatile condiment that can enhance various dishes. Its tangy and sweet flavour complements creamy cheeses, cured meats, and crispy breads. It’s perfect for charcuterie boards and sandwiches.
The chutney’s complex notes also pair well with curry dishes, rice, and roasted vegetables. It adds a vibrant touch to your meals, making them more flavourful and interesting.
For a tasty snack, serve the chutney with British cheeses like sharp cheddar or crumbly Stilton. The contrast between the tangy chutney and rich cheese creates a delightful balance.
Use the chutney as a marinade for grilled meats or a condiment for sausage rolls. It’s also great with crackers or crusty bread, making it a thoughtful homemade Christmas gift.
This versatile chutney can top burgers, serve as a dip for roasted veg, or spread on toast. Its uses are endless, adding flavour to many dishes.
Serving Suggestions:
- Pair with hard cheeses, such as cheddar or Stilton, for a classic chutney and cheese board
- Use as a marinade for grilled meats or a condiment for sausage rolls and pork pies
- Serve as a dip or topping for roasted vegetables, burgers, and toast
- Incorporate into curry dishes or rice-based meals for a tangy twist
- Gift the chutney in sterilised jars during the Christmas season
Mary Berry’s tomato chutney will elevate your culinary experience with its versatility and flavour. Try different chutney pairings, serving ideas, and tomato chutney uses to enjoy this delightful preservative.
Conclusion
Mary Berry’s tomato chutney recipe is a brilliant way to use unripe green tomatoes. It combines traditional British preserving methods with Berry’s culinary expertise. The result is a tasty, easy-to-make condiment that’s versatile and delicious.
This chutney adds flavour to many dishes and helps reduce food waste. It uses green tomatoes that might otherwise be binned. You can personalise the recipe by adding extra spices to suit your taste.
Mary Berry’s tomato chutney showcases the timeless appeal of British preserves. It’s a must-try for fans of homemade chutneys and Berry’s recipes. Give it a go and enjoy the tangy delight of this homemade treat.
FAQ
What is Mary Berry’s Green Tomato Chutney?
Mary Berry’s Green Tomato Chutney is a tangy relish made with unripe tomatoes, spices, and vinegar. It’s a versatile condiment that can be used in many ways. You can spread it, use it as a sauce, or serve it as a side dish.
What are the key ingredients in the chutney recipe?
The main ingredients are green tomatoes, red onions, and raisins. It also includes garlic, cayenne pepper, black pepper, and sea salt. Brown sugar and malt vinegar complete the flavour profile.
How long does it take to prepare and cook the chutney?
The chutney takes about 1 hour and 40 minutes to make. This includes both prep and cooking time.
How long can the chutney be stored?
Sealed jars can last up to a year in a dark cupboard. Once opened, keep it in the fridge and use within a year.
What are the recommended serving suggestions for the chutney?
This chutney goes well with cheese, bread, and cured meats. You can also use it as a marinade for meats. It’s great with rice dishes and other pickled veggies too.
What is the significance of Mary Berry and British chutney making?
Mary Berry is a famous British chef who’s shaped modern British cooking. She’s known for her work with preserves and chutneys. Chutney-making is a big part of British allotment culture. It’s been a key part of British food for hundreds of years.
Why are green tomatoes ideal for chutney?
Green tomatoes give chutney a unique tangy flavour. They’re a great way to use up unripe tomatoes at the end of summer. This makes them perfect for chutney-making.
