Autumn tomato chutney

Autumn tomato chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(45 ratings)

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

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1kg ripe tomato, peeled and chopped
    Tomato

    Tomato

    toe-mart-oh

    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
    Onion

    Onion

    un-yun

    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
    Ginger

    Ginger

    jin-jer

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

  • 350ml cider vinegar
    Cider

    Cider

    si-der

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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Joy Aspinall's picture
Joy Aspinall
21st Sep, 2019
5.05
My chutney is a lovely bright tomato red and tastes amazing. I did leave out the raisins and substituted a couple of large red chillies. I wanted to use fresh ingredients straight from the garden/ greenhouse as much as possible. Also used fresh ginger as I didn't have dried.
Lovemyhouse
5th Oct, 2018
4.05
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.
sbradley
4th Nov, 2017
5.05
Have made one batch and am just about to make another. It's a very tasty chutney and just the right consistency.
anne55
1st Oct, 2017
5.05
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
mandybrain
30th Sep, 2017
5.05
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!
edan
17th Sep, 2017
5.05
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!
jpjeffery
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.
Bellhurst
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?
jpjeffery
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...
manners
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!

Pages

racheljeffrey
3rd Oct, 2019
I tried this recipe last night as we had a glut of tomatoes in the garden. However my chutney is very runny and I can't figure out why?! I tried boiling it for longer to try and reduce the liquid but it didn't work! Any tips/suggestions?
goodfoodteam's picture
goodfoodteam
3rd Oct, 2019
We're sorry to hear yours has remained runny. The tomatoes can contain a lot of water so the most important thing is to keep cooking until thickened before taking off the heat. This could take an extra half an hour.
TToner
12th Sep, 2019
How long does this chutney store unopened?
goodfoodteam's picture
goodfoodteam
12th Sep, 2019
Thanks for your question. As long as the jar has been properly sterilised, the chutney should last unopened for up to 1 year in a cool, dark place. Once opened, store in the fridge and use within 1 month.
TToner
13th Sep, 2019
Thank you!
LizHodgson
21st May, 2019
5.05
Add the sugar in the last 30 minutes to keep the red tomato colour (from a W.I recipe bk & it works) & replace half the sugar with white sugar.
TToner
12th Sep, 2019
Thank you for the tip. Do you know for how long this chutney can be stored unopened? Regards, TToner
Want to receive regular food and recipe web notifications from us?