Homemade tomato chutney

Homemade tomato chutney

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(36 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

Easy

Makes about 1kg
Simple to make and is particularly good served with a hard cheese.

Nutrition and extra info

  • Vegetarian

Nutrition: nutrition per rounded tablespoon

  • kcal35
  • fat0g
  • saturates0g
  • carbs9g
  • sugars8g
  • fibre1g
  • protein1g
  • salt0.02g
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Ingredients

  • 500g red onion, finely sliced
  • 1kg tomato, chopped
    Tomato

    Tomato

    toe-mart-oh

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

  • 4 garlic cloves, sliced
  • 1 red chilli, chopped (optional)
  • 4 cm piece ginger, peeled and chopped
    Ginger

    Ginger

    jin-jer

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

  • 250g brown sugar
  • 150ml red wine vinegar
  • 5 cardamom seeds
  • ½ tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

Method

  1. 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.

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Comments, questions and tips

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JuicyJu
11th Sep, 2014
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
13th Sep, 2014
Like the idea of adding sultanas, do you think raisins would work just as well?
linzema
27th Aug, 2014
3.8
Nice with cheese, but found it too sweet. Would definitely reduce the amount of sugar if cooking again.
mel44
20th Aug, 2014
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
20th Aug, 2014
5.05
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
2nd Mar, 2014
5.05
Delicious! Will definitely make again, perhaps with bit less sugar and bit more chilli.
katrinaridout's picture
katrinaridout
2nd Jan, 2014
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
8th Sep, 2013
Made it tonight very nice with a piece of mature cheddar will definitely make again.
salfordddave
2nd Jul, 2013
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
4th Mar, 2013
5.05
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.

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