Autumn tomato chutney

Autumn tomato chutney

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(32 ratings)

Prep: 40 mins - 50 mins Cook: 50 mins Ready in 1 hour 40 mins


Makes about 1.5 litres / 2¾ pints
A good tomato chutney take some beating, and this version is great because it's not too sweet

Nutrition and extra info

Nutrition: per rounded tbsp

  • kcal45
  • fat1g
  • saturates0g
  • carbs11g
  • sugars6g
  • fibre1g
  • protein1g
  • salt0.19g
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  • 1kg ripe tomato, peeled and chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 750g cooking apple, peeled, cored and chopped
  • 375g light muscovado sugar
  • 250g onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g raisins
  • 1 green pepper, deseeded and chopped
  • 2 tsp salt ½ tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 350ml cider vinegar



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…


  1. Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.

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Comments (58)

jpjeffery's picture

I'll certainly make this again, although it wasn't as tasty as I thought it was going to be, but then, I did deviate from the recipe in the following ways:
1 - The apples were Egremont Russett Apples, rather than cooking apples
2 - The sugar was dark brown soft, instead of muscavado
3 - Sultanas instead of raisins
4 - Red onion, rather than, presumably, white.

Of those I'd have thought that only the apples would have made a difference to the flavour.

Bellhurst's picture

I have just made the Autumn Chutney. Mine is a rather dark brown color and not the vibrant red, yellow and green as shown in the picture! Is it just me?

jpjeffery's picture

Nope, not just you. Mine is more of a dark red rather than brown, but still certainly not as vibrant as shown in the photo. I wonder if they chopped the tomato and apple pieces quite chunky...

manners's picture

I added 6 Bird's Eye chillies and a 2 inch piece of chopped fresh ginger. Might have to make some more as have a glut of tomatoes this year!

Charlie T's picture

Used some of my garden apples and Tesco bought "on the vine tomatoes."
Apart from having to use frozen mixed peppers the rest was half of ingredients, which was enough for 2 x 0.8 litre jars.
After the initial boil the pan was left for about 50 minutes on a high simmer which seemed enough.
Does it need to mature. If so how long?

jarrestr's picture

Chutney needs at least four weeks to mature but the longer you leave it the better it is. 6 months is ideal

jarrestr's picture

Have made this so often and it is always a success. Good for giving away as a
Christmas present.

gemmaeyre's picture

This was the first time I've ever made chutney. It was an easy recipe to follow and the end result was yummy! Great with cheese and biscuits.

scaryjane's picture

I made this chutney last night, looks exactly like the picture and tastes even better....fab

pattiflat's picture

i commented on this chutney on 2nd oct saying it was too sweet but now it is lovely, should have waited, also the consistency for chutney is jammy, i think, best way to do it is put it on a gentle boil without the lid on, if you leave the lid on the steam inside runs into it and makes it watery

last edited: 15:12, 28th Oct, 2013
1foru2forme's picture

Best chutney I have yet, will definately make some more

Senior Moment's picture

Very easy to make, just put the ripe tomatoes in boiling water, go and have a cup of tea and they should slip easily out of their skins. Takes longer to reduce down, if you are new to chutney making, give it a stir and run a wooden spoon across the mixture, if you can see that the mixture stays where it is and doesn't fold back in on itself it should be ready to go into hot sterilised jars. Oh and like everybody else I put some deseeded ed chillies into the mixture.

seamlady's picture

Just made my first batch of chutney ever. A lot of the comments are you have to go over time . I found if you keep it on boil for 45 mins and stir it . It gets thick in the time . I used malt vinegar with chilli in . Tasted great .

pattiflat's picture

just made this and its really sweet!! prefer the recipe :homemade tomato chutney: but states on recipe it only lasts 6 weeks

jesswith's picture

First chutney I've made, very tasty! I've made quite a few batches of this now, its super easy and never disappoints

liane2002's picture

Just made this as my first time ever chutney because of all the great comments. However, it was still really runny after the time stated so I left it for a lot longer till it thickened. It seems to taste OK but it would be a great help if the recipe said what the cooked consistency is supposed to look like. Anyway, fingers crossed that it turns out OK.

alexcolwill's picture

This gets a thumbs up from me too. Easy to make and it tastes great. I've made a batch to give away for Xmas.

jarrestr's picture

This chutney is easy to make and is delicious. I now make chutney in a wide, deep saute pan because I find that it cooks down better.

florence85's picture

I used this recipe and although the flavour is great, I found the instructions a bit lacking. After the allotted time for cooking the chutney it still seemed a little watery so I left it on longer hoping it might thicken. When this made no difference I turned it off and thankfully found that it thickens more as it cools - as a first time chutney maker I had no idea!

helers's picture

Excellent recipe, I added a chilli and some mustard seeds to mine which gave it a bit of a kick. I found it took about 55 mins to come to the correct consistency.

Everyone loves it


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