Tomato chutney

Tomato chutney
  • Serves icon Makes about 2.5kg
  • Time icon Takes 20 minutes to make, 1 hour 15 minutes to cook

This easy tomato chutney recipe is great served with cheese and cold meats, and delicious in sandwiches.

Nutrition: per serving

Calories
12kcals
Fat
0.1g (trace saturated)
Protein
0.1g
Carbohydrates
2.9g (4.6g sugar)
Fibre
trace
Salt
2.7g
Calories
12kcals
Fat
0.1g (trace saturated)
Protein
0.1g
Carbohydrates
2.9g (4.6g sugar)
Fibre
trace
Salt
2.7g

Ingredients

  • 1kg ripe tomatoes, chopped
  • 450g onions, chopped
  • 2 garlic cloves, finely chopped
  • 2 eating apples, peeled, cored and roughly chopped
  • 2 tsp mustard seeds
  • 2 cloves
  • 2.5cm piece fresh ginger, grated
  • 300g sultanas
  • 200g light muscovado sugar
  • 600ml malt vinegar

Method

  1. Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
  2. Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Simmer for 30-40 minutes, stirring occasionally, until tender.
  3. Stir the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
  4. Divide the hot chutney between sterilised jars and set aside to cool.
  5. Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.

delicious. tips

  1. To sterilise jars: wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the chutney.

  2. Chutney is easy to make, and a fantastic storecupboard staple or gift for family and friends. The variations of fruit, vegetables and spices are practically endless, so mix and match to suit your tastes.

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Read what others say...

  1. I didn’t put chillies in as I don’t like them. I took a lot longer to reduce in the pan on a low heat. If you like more spice this recipe is quite delicious and quite mild. I used Bramley apples. Couldn’t buy mustard seeds so I used coriander.

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