Homemade tomato chutney

Homemade tomato chutney

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(31 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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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
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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
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We loved it. Very easy to make and tastes great.

saratresadern's picture
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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
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OOPs forgot to rate it!

webbychef's picture
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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
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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
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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.

chockiebikkie's picture
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Have just made this and its very nice indeed! I used 120g dark soft brown sugar and 100g of honey from our own bees. I also used 2 red apache home grown chillies and added a few green tomatoes and a small cooking apple. The result was a lovely rounded full flavour, not too sweet. I will definitely be making this again!

emmagifford's picture
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Easy and quick (as chutneys go!) and tastes divine with cheddar. Used a mixture of red and green tomatoes. Would perhaps add another or hotter chilli next time to give it a bit more of a kick and slightly less sugar.

krisard's picture

Made this last night added a few sultanas, had some today with home baked soda bread and mature cheese mmmmmmmm
going to make some more tonight,adding peppers & baby sweetcorn.

parker584's picture

I made this recipe but left out the cardamons as they are not a favourite in our family.
I sauted the onions to give them more flavour before adding to the rest of the ingredients.
The results were a delicious deep flavour and colour.
Would recommend this to anyone who likes to add flavour to sandwiches.

isabel22's picture
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Only used half the ginger stated was a lovely chutney that i would make again.

theathwareing's picture

Great recipe, made it as christmas presents and everyone loved it.

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