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 Jan, 2012
My daughter made this for me as part of my christmas present - absolutley delicious! she used dried chilli flakes instead of a fresh chilli and it had a bit of extra "kick" probably, as a result. i will ertainly be making it myself.
28th Dec, 2011
Made this as presents for grandparents at Xmas with the kids and everybody loved it. Very easy to do and a good intro. for kids.
28th Dec, 2011
I made this according to the recipe to have with ham (Christmas left overs). Everyone loved it. Second time I added a little more ginger and it was sensational. Second time I also left the lid off the pot during complet process and found it turned "jammy" a lot quicker. HAVE ALREADY RECOMMENDED THIS RECIPE TO OTHERS
alanjns's picture
17th Dec, 2011
This is my first time making a chutney and I'm really pleased. It is sweet, but also delicious. I can't wait to have it with the Christmas ham.
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!


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