Tomato chutney recipe

By Lizzie Kamenetzky

  1. Makes 4-5 jars
  2. Takes 20 minutes to make, 1 hour 15 minutes to cook
  3. Rating

Every respectable home grower needs a good recipe for tomato chutney and this is the definitive one.

tried and tested
Tomato chutney


  1. 1.5kg red, green or semi-ripe tomatoes (or a mixture)
  2. 400g shallots
  3. 3 tart eating apples, such as Granny Smith
  4. 2 red chillies
  5. 3 garlic cloves
  6. Large knob of fresh ginger
  7. 550ml cider vinegar
  8. 1 tbsp white mustard seeds
  9. 400g sultanas
  10. 175g light muscovado sugar
  11. 60g black treacle


  1. 1. Roughly chop the tomatoes, then place them in a large preserving pan.
  2. 2. Peel and chop the shallots, then peel, core and chop the apples. Add them to the pan with the tomatoes.
  3. 3. Deseed and finely dice the chillies, and finely chop the garlic. Grate the ginger and add to the pan with the chillies and garlic. Pour over three-quarters of the vinegar.
  4. 4. Stir in the white mustard seeds, sultanas, sugar and treacle.
  5. 5.Cook over a medium heat for 5-10 minutes, stirring, until the sugar has dissolved. Season, then simmer for 1 hour until very thick. Add the remaining vinegar, then remove from the heat. Spoon into sterilised jars (see tips, right) and seal. Once cooled, the chutney will keep in a dark, cool place for up to a year.
  6. 6. Serve with crusty bread and cheese or cold meat for a perfect lunch, accompanied by a glass of chilled cider.

Nutritional info

Per tbsp: 21kcals, 0.1g fat (trace saturated), 0.3g protein, 5g carbs, 4.6g sugar, trace salt


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wine merchant

May 20

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