Homemade tomato chutney

Homemade tomato chutney

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(58 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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4th Mar, 2013
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.
17th Feb, 2013
How many jars would this make? Looks amazing, will be making it this weekend but need to buy more jars!
22nd Dec, 2012
Making this today for christmas presents - looks fab!
16th Dec, 2012
Sooo easy...and ready for immediate use. Great with cheese, cold meats or as an accompaniment for chicken, steak etc. I simmered it for an hour as instructed but to get the jammy consistency it needed a gentle boil for a half an hour with plenty of gentle stirring. Made three large (454g) jars.
13th Oct, 2012
Can you use green tomatoes that have not yet ripened?
21st Sep, 2012
Can anyone tell me how many jars this makes please?
13th Sep, 2012
This was the 1st chutney I have ever made and it was so easy. It was deliciouse . I gave a jar to some friends who rang to say how good it was. It has inspired me to try making more chutney. I didnt have cardomam seeds so left them out.
12th Aug, 2012
This is the second batch and I used 200g sugar and white onions (as had no red!) and still tasted lovely. I fact the white onions probably made the recipe less sweet so I am using the white onions again second time round. I am making orders for batches now as family really enjoyed it when I took it out to our picnic.
14th Jun, 2012
Made this for fathers day this weekend-added a squeeze of lime and some honey-tasted great!
safronthomas's picture
6th May, 2012
I didnt have any scales so estimated all the amounts and it was still very very good! I also only had white wine vinegar but I added some red wine ice cubes I had in the freezer. Still - absolutely delicious!!! Excellent recipe!


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