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How to Make Tomato Chutney

Easy Recipes

Tomato chutney 

Tomatoes really are great for making Chutney.

Tomato chutney is a good accompaniment for cold meats and curry.

Whether you use your home grown tomatoes or you've gone to the shop and bought them.

This is an easy and simple to make recipe that will be a great use for any left over tomatoes.


Chutney Ingredients and cooking method:

1kg ripe tomatoes, chopped
450g onions, chopped
2 garlic cloves, finely chopped
2 eating apples, peeled, cored
and roughly chopped
2 tsp mustard (your choice of type!)
200g sugar (your choice of type!)
600ml malt vinegar (your choice of type!)

Chop the onions into roughly the size you want them to be in the finished relish. The tomato skins will not dissolve in the final chutney so these can be removed before cooking if you like.
Chop the onions, garlic, peeled and cored apples, sugar, mustard and about 3/4 of the vinegar and put them in a large saucepan.

Flavour is everything in cooking, so the types of sugar, mustard, apples and vinegar are up to you. As I'm lucky enough to sometimes use my own produce, we use Cox's apples, and home grown fruit and veg.

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Chutney cooking is about reducing the density of the food by reducing the liquid content.

1. Bring the pan of the ingredients to the boil stirring constantly and then turn the heat down to a medium to slow simmer.

Stirring occasionally you will see the reduction start to happen and the food will become more tender.

This should be done quite slowly probably 30 to 40 minutes of time and you should expect it to start to look like a wet paste by the time its ready to add the rest of the vinegar.

2. Stir the rest of 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. If it looks like a chutney, it's ready!

3. When its reduced divide the hot chutney between sterilised jars and set aside to cool.

Chutney Storage times:

Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane or greaseproof paper 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.

Makes about 1.2kg. Takes 1¼-1½ hours to make, plus cooling and at least 1 month's maturing.

What is Tomato Chutney:

Tomato Chutney is known by different names around the world. although they may have different ingredients they are basically the same cooking methods. as in: chutney tomato, green tomato chutney, tomato chilli, tomato pickle, Indian tomato chutney, chutney relish, tomato chilli chutney, tomato onion chutney, tomatoe chutney.

     green tomato chutney

More recipes - Experiment and enjoy!

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