Homemade tomato chutney

Homemade tomato chutney

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(34 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

Easy

Makes about 1kg
Simple to make and is particularly good served with a hard cheese.

Nutrition and extra info

  • Vegetarian

Nutrition: nutrition per rounded tablespoon

  • kcal35
  • fat0g
  • saturates0g
  • carbs9g
  • sugars8g
  • fibre1g
  • protein1g
  • salt0.02g
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Ingredients

  • 500g red onion, finely sliced
  • 1kg tomato, chopped

    Tomato

    toe-mart-oh

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

  • 4 garlic clove, sliced
  • 1 red chilli, chopped (optional)
  • 4 cm piece ginger, peeled and chopped

    Ginger

    jin-jer

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

  • 250g brown sugar
  • 150ml red wine vinegar
  • 5 cardamom seeds
  • ½ tsp paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

Method

  1. Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.

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Comments, questions and tips

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Comments (77)

Granddad2's picture

This is great - very simple compared to many chutney recipes, so easy to adjust to your taste, just watch out for the sweetness. I halved the sugar, doubled the paprika and chilli and added a good glug of vinagar from a pickled onion jar. Roughly chopped the tomatoes with skin, seeds, stalks and all and put on a rapid simmer until quite dry. Delicious with cheese or on it's own on top of a thickly buttered biscuit! Bang goes the diet.

soapysue's picture

Someone previously described this as "more like jam" - that is the perfect description - however, I have a very sweet tooth & absolutely LOVE IT!
My husband finds it FAR too sweet & not to his liking at all, but me (Mummy Bear with her sweet porridge!!) - I just think it's just yummy!

shirazman's picture

Good balance of acidity and sweetness. I overdid the ginger so will tone that down next time!

Disey's picture
0

Not to my taste sorry! The result did not contain the required balance of flavours to be called a Chutney, nor did the colour turn out so dark. I used beautiful ripe tomatoes so that wasn't the problem. The recipe didn't indicate that the tomatoes should be peeled nor did it give enough information on cooking time after completion of simmering time. It just didn't taste like Chutney to me. I will still use it but, I wouldn't offer it to my guests.

Disey's picture
0

Not to my taste sorry!. This tomato chutney tasted more like tomato jam with a touch of vinegar flavour. The balance of flavours did not reach the required taste for it to be called a Chutney.

madamzsazsa's picture

Delicious! Made this with the last of my summer tomatoes and it's kept happily in a dark cupboard for the last four months (unopened jars). I've had two requests now for more, so will have to use shop bought tomatoes in the meanwhile.

AlleyB268's picture

Super yummy and easy to make. I added a little more vinegar to offset the sweetness. Definitely peel the tomatoes first. Make a little X shaped cut in them and then cover with boiling water in a bowl for a few minutes and then the skins will slip right off. Wish I'd done this first, rather than picking out tough skins! I made 4 small jars.

JuicyJu's picture

I modified it slightly to suit my taste:
150g demerara, 1 chopped apple, 4 chillies,1 tbsp crushed coriander seed & black pepper, white onions, handful sultanas & handful finely chopped ready to eat prunes. Left out cardamom but rest of recipe the same - definitely better!

AlleyB268's picture

Like the idea of adding sultanas, do you think raisins would work just as well?

linzema's picture
3.75

Nice with cheese, but found it too sweet. Would definitely reduce the amount of sugar if cooking again.

mel44's picture

Amazing !! went down so well with family n friends none left for me so just making my 3rd batch cut sugar down to 150g and added an extra chilli

trefoyl's picture
5

Outstanding! I made a double batch so I would have some to give away, I am water bath canning this for long term storage and I ended up with 7 half pint jars. It took about 2 hours total simmering / low boil to reach the thickness I wanted. I skinned and seeded the tomatoes first and subbed cider vinegar, yellow onions and turbinado sugar. It tastes amazing.

takk_NZ's picture
5

Delicious! Will definitely make again, perhaps with bit less sugar and bit more chilli.

katrinaridout's picture

What a plesant surprise! The first time to make chutney and absolutely superb, second to none. Made with over ripe tomatoes from summers last crop and 7 jars left to 'develop' since September. Lovely with cheese and bagels, cheese on crackers..so moreish you won't be able to leave it alone! Followed recipe and found it simple, took a little faith but it does thicken as it cools. Give this recipe a go for sure. You will not be disappointed!!

police200's picture

Made it tonight very nice with a piece of mature cheddar will definitely make again.

salfordddave's picture

I made this last night with a glut of tomatoes 3 kgs . it made 6 very large jars of chutney . tastes lovely with cheese on toast . I think the cardamom pods really add to the indian flavour so well worth investing in them , I used fresh red chilli but im sure flakes would have been fine . a real nice kick to them I also added balsamic vinegar to the mix for more intense flavour . dead easy receipe to follow and well worth the effort . all my mates are mithering me for jars of the stuff now :) . looks like another batch on its way soon

elpedro's picture
5

Awesome. I too reduced the amount of sugar a little and also blended it after cooking for a smoother consistency. Tried for three days after cooking and each day it tasted different - slightly less acidic. Have stored in three jars and will continue to test over time. Fresh it works best with strong cheese e.g. stilton, mature cheddar but I get the feeling that as it mellows with age it may also be goog for milder cheeses or even as a pizza base. Great recipe.

season2taste's picture

How many jars would this make? Looks amazing, will be making it this weekend but need to buy more jars!

katherinesara's picture

Making this today for christmas presents - looks fab!

greenorchid's picture
5

Sooo easy...and ready for immediate use. Great with cheese, cold meats or as an accompaniment for chicken, steak etc. I simmered it for an hour as instructed but to get the jammy consistency it needed a gentle boil for a half an hour with plenty of gentle stirring. Made three large (454g) jars.

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Questions (5)

Granddad2's picture

I posted a comment yesterday, it was shown for a while, but has now disappeared. Why would that be?

nat1987's picture

Why will this chutney only last 6 weeks, is there any way to make it last longer?

Hayd's picture

The recipe says 5 cardamom seeds, does this mean the seeds out of 5 cardamom pods?

goodfoodteam's picture

Sorry for any confusion, it refers to 5 pods, thanks.

pattiflat's picture

why does this chutney only last 6 weeks? it is gorgeous, my favourite

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