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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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
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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
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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
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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!

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