Autumn tomato chutney

Autumn tomato chutney

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(32 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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26th Oct, 2013
Best chutney I have yet, will definately make some more
Senior Moment
11th Oct, 2013
Very easy to make, just put the ripe tomatoes in boiling water, go and have a cup of tea and they should slip easily out of their skins. Takes longer to reduce down, if you are new to chutney making, give it a stir and run a wooden spoon across the mixture, if you can see that the mixture stays where it is and doesn't fold back in on itself it should be ready to go into hot sterilised jars. Oh and like everybody else I put some deseeded ed chillies into the mixture.
5th Oct, 2013
Just made my first batch of chutney ever. A lot of the comments are you have to go over time . I found if you keep it on boil for 45 mins and stir it . It gets thick in the time . I used malt vinegar with chilli in . Tasted great .
2nd Oct, 2013
just made this and its really sweet!! prefer the recipe :homemade tomato chutney: but states on recipe it only lasts 6 weeks
12th Sep, 2013
First chutney I've made, very tasty! I've made quite a few batches of this now, its super easy and never disappoints
24th Oct, 2012
Just made this as my first time ever chutney because of all the great comments. However, it was still really runny after the time stated so I left it for a lot longer till it thickened. It seems to taste OK but it would be a great help if the recipe said what the cooked consistency is supposed to look like. Anyway, fingers crossed that it turns out OK.
24th Oct, 2012
This gets a thumbs up from me too. Easy to make and it tastes great. I've made a batch to give away for Xmas.
8th Oct, 2012
This chutney is easy to make and is delicious. I now make chutney in a wide, deep saute pan because I find that it cooks down better.
10th Sep, 2012
I used this recipe and although the flavour is great, I found the instructions a bit lacking. After the allotted time for cooking the chutney it still seemed a little watery so I left it on longer hoping it might thicken. When this made no difference I turned it off and thankfully found that it thickens more as it cools - as a first time chutney maker I had no idea!
4th Sep, 2012
Excellent recipe, I added a chilli and some mustard seeds to mine which gave it a bit of a kick. I found it took about 55 mins to come to the correct consistency. Everyone loves it


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