Autumn tomato chutney

Autumn tomato chutney

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(41 ratings)

Prep: 40 mins - 50 mins Cook: 50 mins Ready in 1 hour 40 mins


Makes about 1.5 litres / 2¾ pints
A good tomato chutney take some beating, and this version is great because it's not too sweet

Nutrition and extra info

Nutrition: per rounded tbsp

  • kcal45
  • fat1g
  • saturates0g
  • carbs11g
  • sugars6g
  • fibre1g
  • protein1g
  • salt0.19g
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  • 1kg ripe tomato, peeled and chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 750g cooking apple, peeled, cored and chopped
  • 375g light muscovado sugar
  • 250g onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g raisins
  • 1 green pepper, deseeded and chopped
  • 2 tsp salt ½ tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 350ml cider vinegar



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…


  1. Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.

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Comments, questions and tips

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5th Oct, 2018
As mentioned in other reviews, my batch was definitely not red but brownish. Nevertheless it tastes good and I'm looking forward to it getting better with keeping.
4th Nov, 2017
Have made one batch and am just about to make another. It's a very tasty chutney and just the right consistency.
1st Oct, 2017
Made this chutney for the first time yesterday. It was so easy to make and the end result is the right consistency. We had a taster as there was a little bit in the bottom of the pan. It tasted lovely now so if we can keep some of the jars till Christmas it will be delicious
30th Sep, 2017
This is the best tasting chutney I've ever made. I took advice from the other comments and added in about 3" of grated fresh ginger and two red chillies. Its very easy to make and we are eating one jar straight away with the others stored up. The tomatoes keep coming from the greenhouse so I'm making another batch today!
17th Sep, 2017
I have been making this chutney for several years. Very good - I add two - 3 large chillies and about 3 inches of fresh chopped ginger and one teaspoon of ginger powder. Delicious! It is good to eat straight away or to keep!
20th Jan, 2016
I'll certainly make this again, although it wasn't as tasty as I thought it was going to be, but then, I did deviate from the recipe in the following ways: 1 - The apples were Egremont Russett Apples, rather than cooking apples 2 - The sugar was dark brown soft, instead of muscavado 3 - Sultanas instead of raisins 4 - Red onion, rather than, presumably, white. Of those I'd have thought that only the apples would have made a difference to the flavour.
21st Sep, 2015
I have just made the Autumn Chutney. Mine is a rather dark brown color and not the vibrant red, yellow and green as shown in the picture! Is it just me?
20th Jan, 2016
Nope, not just you. Mine is more of a dark red rather than brown, but still certainly not as vibrant as shown in the photo. I wonder if they chopped the tomato and apple pieces quite chunky...
12th Oct, 2014
I added 6 Bird's Eye chillies and a 2 inch piece of chopped fresh ginger. Might have to make some more as have a glut of tomatoes this year!
Charlie T
31st Aug, 2014
Used some of my garden apples and Tesco bought "on the vine tomatoes." Apart from having to use frozen mixed peppers the rest was half of ingredients, which was enough for 2 x 0.8 litre jars. After the initial boil the pan was left for about 50 minutes on a high simmer which seemed enough. Does it need to mature. If so how long?


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