Tomato Chutney

39 votes

If you've got a bumper crop of tomatoes, get busy making this tomato chutney - it is easier than you may think.

4-7 jars
2 hours

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  • 1.5kg (7-8 cups) tomatoes (red or green), roughly chopped
  • 400g (3 cups) onions, chopped
  • 3 granny smith apples, peeled, cored and chopped
  • 2 red chillies
  • 3 garlic cloves
  • Large knob (thumb size) of fresh ginger or 2 tablespoons minced ginger
  • 400ml (1 3/5 cup) cider vinegar
  • 1 tablespoon white mustard seeds
  • 400g (2 ¾ cup) sultanas
  • 60g (4 tablespoons) molasses or treacle
  • 175g (¾ cup) raw sugar or brown sugar
  • 1 tablespoon salt
  • 5 cardamom pods (optional)


  1. Place the chopped tomatoes, onions and apples in a large preserving pan.
  2. Deseed and finely dice the chillies, and finely chop the garlic. Grate the ginger and add to the pan with the chillies and garlic.
  3. Pour over the vinegar.
  4. Stir in the white mustard seeds, sultanas and molasses.
  5. Cook over a medium heat for 5-10 minutes, stirring.
  6. Bring to boil and then add the sugar and stir until the sugar has dissolved. Season with the salt, then simmer for 1 hour until very thick.
  7. Remove from heat. Spoon into sterilised jars and seal.
  8. Once cooled, the chutney will keep in a dark, cool place for up to a year.
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