Homemade tomato chutney

Homemade tomato chutney

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(33 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 (76)

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
5

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

kate2962's picture

has anyone ever tried making this with tinned tomaties for a different taste? If so does it work? thanks

paulie112's picture
5

This was my first attempt at any sort of chutney and it was so simple to make and I made it the week before Christmas and gave it as presents - it was a hit! The recipe states cardamon seeds but I took this as pods and used pods. I will definitely be making this again.

carolinesherwen's picture

I thought most chutneys needed time to mature, but can this one be eaten straight away?

sprocket72's picture

Gorgeous - especially with mature cheddar on a simple sandwich, I also add it to pasta recipes, dreading getting to the bottom of the last jar!

kplant1's picture
5

We loved it. Very easy to make and tastes great.

saratres's picture
5

This was very easy to make and tasted delicious. Perfect for using up my cherry tomato harvest! Wish it could last for longer than 6 weeks - seems short for a chutney. Agree with the previous comment that the final stage of making it jammy took a little longer than the recipe suggests. Will definitely make again.

webbychef's picture
5

OOPs forgot to rate it!

webbychef's picture
5

I found this really easy to do for my first attempt at chutney! The taste is very good and sweet and I'm looking forward to trying it again in a couple of weeks when it has mellowed. I used only half a chilli and didn't put any cardomom seeds in it. The only other thing I would say is that after simmering it for an hour. It then needed about another 60 to 70 minutes to reduce to a thick dark, jammy consistency. So it's not really a quick recipe!

amysmum's picture

easy to make and tasted great

johara's picture

Has anyone any experience with keeping this for more than 6 weeks as stated on the recipe? I would have thought if it was bottled in starile jars properly it should keep for months/year.
I was hoping to be extra organised for Christmas and make it well in advance preferrably now!

hippobite's picture

I added some black pepper and a pinch of salt. I think it needs it. Very nice.

beckys85's picture

being a new cook...can anyone let me know how many tomatoes are needed for 1kg, and how many onions for 500g? thanks! :o)

lux4life's picture
4

First time making chutney was a success; when next I make it, I'll use 75% of the sugar as I found it a little too sweet for me and pre-sautee, maybe half, the onions as suggested by Annie. I used 5 cardamom *pods*, which is about 20 seeds .... nice to get the intensity of cardamom coming through in little bursts ... and probably 50% more garlic, chilli, ginger and paprika, but then I like it spicier .... recommended :o)

philinbrighton's picture
3

I made this when I visited my parents to use up their tomato glut. It went down very well and got polished off very quickly and my mum made sure she had the recipe to use again.

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