Homemade tomato chutney

Homemade tomato chutney

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(34 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins


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



    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



    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



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


  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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10th Dec, 2011
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.
17th Nov, 2011
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.
11th Nov, 2011
I was wondering if anybody could tell me how long this chutney can be stored for? I've got all the ingredients in the pan then just realised it says 6 weeks! I was hoping to use it for Christmas presents!
4th Aug, 2016
The Harrods book of jams, jellies and chutneys which is the one I mainly use says that some chutneys can keep and mature as long as 20 years providing it's stored properly, so I wouldn't worry about the chutney not keeping. I intend to let mine sit for at least 4 months before using to make sure the tastes develop properly.
6th Nov, 2011
Just made this chutney tastes lovely. I made half the mixture, and used less sugar as suggested, its still very sweet but very nice. I didnt use the cardamon buds, but hasnt affected the taste.
5th Nov, 2011
have made this twice now to use up tomatoes from the garden. Really easy to do and very adaptable, the first time i followed the recipe but the second i used less suger and more chilli,garlic and ginger. i gave some away and people keep asking for more!
3rd Nov, 2011
I didn't have any ginger so made it with out but because i like really spicy food added an extra 2 red chillies.This is the best chutney recipe i have ever made!
27th Oct, 2011
made this in august the family love it.
15th Oct, 2011
Absolutely delicious! I added more garlic and spices which balanced beautifully with the sweetness. Fantastic toasted on naan bread with Cheddar cheese. I've given a few jars away as presents too, so glad it was easy to make! I'll certailny be amking this again! Annie.
scaryjane's picture
15th Oct, 2011
This is FAB! we found it a bit too sweet though. I'm going to make another batch to use up the last of the greenhouse tomatoes but will use less sugar and add more chilli :). I'll definitely use this recipe over and over again!


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