Homemade tomato chutney

Homemade tomato chutney

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(32 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Makes about 1kg

Simple to make and is particularly good served with a hard cheese.

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition nutrition per rounded tablespoon

kcalories
35
protein
1g
carbs
9g
fat
0g
saturates
0g
fibre
1g
sugar
8g
salt
0.02g

Ingredients

  • 500g red onions, finely sliced
  • 1kg tomato, chopped
  • 4 garlic cloves, sliced
  • 1 red chilli, chopped (optional)
  • 4 cm piece ginger, peeled and chopped
  • 250g brown sugar
  • 150ml red wine vinegar
  • 5 cardamom seeds
  • ½ tsp paprika

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Method

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.

Recipe from Good Food magazine, September 2006

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Comments

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wendyblue's picture
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My daughter made this for me as part of my christmas present - absolutley delicious! she used dried chilli flakes instead of a fresh chilli and it had a bit of extra "kick" probably, as a result. i will ertainly be making it myself.

bobbear's picture
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Made this as presents for grandparents at Xmas with the kids and everybody loved it. Very easy to do and a good intro. for kids.

sandrainaus's picture

I made this according to the recipe to have with ham (Christmas left overs). Everyone loved it. Second time I added a little more ginger and it was sensational. Second time I also left the lid off the pot during complet process and found it turned "jammy" a lot quicker. HAVE ALREADY RECOMMENDED THIS RECIPE TO OTHERS

alanjns's picture

This is my first time making a chutney and I'm really pleased. It is sweet, but also delicious. I can't wait to have it with the Christmas ham.

rosyrous's picture
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After reading all the comments i thought this chutney was going to be amazing, it's ok but i dont think i'll make it again. To keep it longer than 6 weeks, add some olive oil over the chutney once it is inside the jars and keep it refrigerated.

scrappydoo's picture
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Excellent, I made two lots, the first with a combination of red, yellow and green cherry tomatoes and the second with just red cherry tomatoes following a bumper crop. I also added a home grown chilli to the mix. Both turned out great, really tasty with a good 'kick'. One to keep.

sarahclarke21's picture

I was wondering if anybody could tell me how long this chutney can be stored for? I've got all the ingredients in the pan then just realised it says 6 weeks! I was hoping to use it for Christmas presents!

girlred's picture
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Just made this chutney tastes lovely. I made half the mixture, and used less sugar as suggested, its still very sweet but very nice. I didnt use the cardamon buds, but hasnt affected the taste.

rosapink's picture
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have made this twice now to use up tomatoes from the garden. Really easy to do and very adaptable, the first time i followed the recipe but the second i used less suger and more chilli,garlic and ginger. i gave some away and people keep asking for more!

reggyboy's picture
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I didn't have any ginger so made it with out but because i like really spicy food added an extra 2 red chillies.This is the best chutney recipe i have ever made!

50may501's picture
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made this in august the family love it.

princessannie's picture

Absolutely delicious! I added more garlic and spices which balanced beautifully with the sweetness. Fantastic toasted on naan bread with Cheddar cheese. I've given a few jars away as presents too, so glad it was easy to make! I'll certailny be amking this again! Annie.

scaryjane's picture
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This is FAB! we found it a bit too sweet though. I'm going to make another batch to use up the last of the greenhouse tomatoes but will use less sugar and add more chilli :). I'll definitely use this recipe over and over again!

kypnut's picture

easy to make very tasty, will make again

paulatomaszewski1970's picture

Could anybody please tell me if it would make any difference to the recipe if I used regular brown onions ?

janesegg's picture

this is my first time making any kind of chutney, its still cooking! the aroma is amazing, cant wait to try, already burnt my mouth being inpatient. i also added two eating apples and small amount of cayenne pepper.

ldegraft's picture

Just to echo a previous comment, has anybody tried keeping this for longer than 6 weeks? Does anybody know what it would only keep for 6 weeks if stored in sterile jars? I want to make this now ready for an Autumn market in the village in Nov.

kypnut's picture

this is lovely and so easy nice with tasty cheese and crusty bread

flooby206's picture
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For my first attempt at chutney I thought this was a perfect, simple recipe. It has gone down well with everyone and I think will become a staple basic recipe that I can experiment with. I didn't have fresh chilli, garlic or ginger, so used the pre-prepped stuff in a jar which worked well. Excellent!

LillyBlossom's picture

I have made this simple chutney three times now and family love it. I gave it away at Christmas for presents. The mix of ginger, tomato and red onion is to die for on crackers with strong cheese - pure heaven.
I used Milton tablets to sterilise my containers and was a bit unsure first time, not having made any chutney before I thought it would be difficult but it isn't.
This recipe fills three glass jars with spring lids, I bought mine in Adsa as they were only £2 something for a set of three!
I now make this every few weeks and although the recipe says it will keep for a few weeks mine is always eaten before then so I can't verify that!
Give it a try, you won't be disappointed>.
Helen

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