Homemade tomato chutney

Homemade tomato chutney

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(29 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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takk_NZ's picture
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Delicious! Will definitely make again, perhaps with bit less sugar and bit more chilli.

katrinahewlett'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
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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
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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.

patmosley21's picture

Can you use green tomatoes that have not yet ripened?

jules747tiggs's picture

Can anyone tell me how many jars this makes please?

rosron's picture

This was the 1st chutney I have ever made and it was so easy. It was deliciouse . I gave a jar to some friends who rang to say how good it was. It has inspired me to try making more chutney. I didnt have cardomam seeds so left them out.

abbyrees's picture

This is the second batch and I used 200g sugar and white onions (as had no red!) and still tasted lovely. I fact the white onions probably made the recipe less sweet so I am using the white onions again second time round. I am making orders for batches now as family really enjoyed it when I took it out to our picnic.

cookiemonster42's picture

Made this for fathers day this weekend-added a squeeze of lime and some honey-tasted great!

safronthomas's picture

I didnt have any scales so estimated all the amounts and it was still very very good! I also only had white wine vinegar but I added some red wine ice cubes I had in the freezer. Still - absolutely delicious!!! Excellent recipe!

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.

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