Our tomato chutney is easy to make and can be served with savoury scones, in sandwiches, or on the side of a cheese board.
This is a fantastic recipe if you have lots of homegrown tomatoes you need to use up or if you’ve noticed lots of tomatoes reduced in price at your local supermarket. It’s a great way to prevent food waste and can be used in a number of ways.
Ingredients
- 1kg (2¼lb) ripe tomatoes of any variety or size
- 3 onions (any colour is fine), peeled and chopped
- 2-3 cloves garlic, peeled and crushed
- 200ml (7fl oz) red wine vinegar
- 175g (6oz) soft light muscovado sugar
- 1 level tsp ground ginger
WEIGHT CONVERTER
Method
- Put the tomatoes, onions, garlic, red wine vinegar, sugar and ground ginger in a large, heavy-based saucepan.
- Bring to the boil, stirring occasionally to help the sugar dissolve and avoid it catching on the bottom.
- Simmer the mixture for an hour to 1hr 30 minutes until it thickens and looks like jam. Once the desired consistency is achieved, leave to cool and store in sterilised jars.
If this recipe has left you feeling inspired, check out our plum chutney and damson jam. Our onion chutney is delicious with cheese but also works well in a sandwich or as a condiment to enjoy with an omelette.
Top tips for making tomato chutney
To test if the chutney is ready, use a wooden spoon to draw a line on the base of the pan and separate the mixture. It should leave a clean line and then gradually melt back together. For more tips and tricks, continue reading below.
How do I sterilise jars for chutney?
Wash the jars in hot soapy water and rinse with clean hot water. While still wet, arrange the jars on a baking tray and place them in a hot oven at 150ºC for 15 minutes.
What other fruit or vegetables can I use to make chutney?
Onions, apples, pears and figs all make good chutney. It's quite common to find mixed fruit ones, often spiced with chilli as well to give a lovely sweet, sour and spicy flavour hit. Beetroot and carrot are good additions as well.
Give this chutney a sweet twist by adding 2 red peppers, halved and deseeded. You could also add spice like smoked paprika, ground allspice, or black mustard seeds as well as the ginger for a real punch of flavour.
If you want your chutney to have more of a bite add 100-125g (31/2-4oz) raisins or sultanas before cooking.
Can I use green tomatoes for chutney?
Yes, green tomatoes work well for chutney. If you grow your own tomatoes and find yourself at the end of the season with unripened tomatoes, you can make them into this chutney to use them up.
We also like to use yellow or black tomatoes for chutney. In a nutshell, any variety or colour of tomato can be made into a chutney!
How do I make this tomato chutney spicy?
For a spicy hot version simply add about 6 fresh red chillies, finely chopped, along with the other ingredients. Alternatively, add 1 tsp dried chilli flakes (more if you like it spicier).
How to store tomato chutney
For the best flavour, store your tomato chutney for at least one month before eating. Once open, eat within 3-4 months and store in the fridge. Make sure you know how to sterilise jars and bottles you choose to store the chutney in to make sure it keeps as fresh as possible.
Why is my tomato chutney too runny?
Tomatoes have lots of water. It’s important to simmer it for long enough to allow the liquid to evaporate off. Using a wide pan will help quicken the process of evaporation.
Consider making this tomato chutney and giving it as a homemade food gift. Package in these glass jars for a professional presentation.
Serve this sweet tomato chutney with our cheese scones, or alongside a board of cheese, crackers, and chicken liver pate. Or why not learn how to make sausage rolls from scratch and serve together?
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