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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KatCo
4th Sep, 2017
2.55
Seriously sweet! I put in 2/3 of the amount of sugar and still too sweet for my taste - I guess it depends on the sweetness of the tomatoes to some extent but I'd recommend going easy on sugar initially, you can always add more.
elainelrussell
1st Sep, 2017
5.05
Excellent recipe. Makes a delicious tasty chutney. I recommend that you use good quality tomatoes for perfect results. Take note that the cooking time takes far longer than the recipe suggests to obtain the shiny, jammy mixture. I made some last week and am making a double batch today it was that successful.
yumsteroni
2nd Aug, 2017
This recipe is the best; it has EVERYTHING required to be called a chutney - a nice balance between sweet and spicy. It's great with eggs and cheese. I rarely follow the recipe exactly - only the first time (I quadruple the ginger for starters). I chop the ginger, garlic, and peppers coarsely to allow the flavours to stand out. This stuff is incredible. I LOVE it.
Granddad2
22nd Sep, 2015
This is great - very simple compared to many chutney recipes, so easy to adjust to your taste, just watch out for the sweetness. I halved the sugar, doubled the paprika and chilli and added a good glug of vinagar from a pickled onion jar. Roughly chopped the tomatoes with skin, seeds, stalks and all and put on a rapid simmer until quite dry. Delicious with cheese or on it's own on top of a thickly buttered biscuit! Bang goes the diet.
soapysue
9th Sep, 2015
Someone previously described this as "more like jam" - that is the perfect description - however, I have a very sweet tooth & absolutely LOVE IT! My husband finds it FAR too sweet & not to his liking at all, but me (Mummy Bear with her sweet porridge!!) - I just think it's just yummy!
shirazman
30th Aug, 2015
Good balance of acidity and sweetness. I overdid the ginger so will tone that down next time!
Disey
14th Aug, 2015
0.05
Not to my taste sorry! The result did not contain the required balance of flavours to be called a Chutney, nor did the colour turn out so dark. I used beautiful ripe tomatoes so that wasn't the problem. The recipe didn't indicate that the tomatoes should be peeled nor did it give enough information on cooking time after completion of simmering time. It just didn't taste like Chutney to me. I will still use it but, I wouldn't offer it to my guests.
Disey
14th Aug, 2015
0.05
Not to my taste sorry!. This tomato chutney tasted more like tomato jam with a touch of vinegar flavour. The balance of flavours did not reach the required taste for it to be called a Chutney.
madamzsazsa
29th Jan, 2015
Delicious! Made this with the last of my summer tomatoes and it's kept happily in a dark cupboard for the last four months (unopened jars). I've had two requests now for more, so will have to use shop bought tomatoes in the meanwhile.
AlleyB268
13th Sep, 2014
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.

Pages

Granddad2
23rd Sep, 2015
I posted a comment yesterday, it was shown for a while, but has now disappeared. Why would that be?
nat1987
21st Sep, 2014
Why will this chutney only last 6 weeks, is there any way to make it last longer?
Hayd
6th Jun, 2014
The recipe says 5 cardamom seeds, does this mean the seeds out of 5 cardamom pods?
goodfoodteam's picture
goodfoodteam
12th Jun, 2014
Sorry for any confusion, it refers to 5 pods, thanks.
pattiflat
2nd Oct, 2013
why does this chutney only last 6 weeks? it is gorgeous, my favourite
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