Tomato Chutney 

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I was given a whole lot of tomatoes not so long ago by Shillingford Organic. They had a glut that they needed to use or they would go to waste. I said I would happily take some off their hands as I had a few recipes I would like to try. This chutney being one. A lovely way of prolonging the flavours of summer to liven up dishes through the darker months. This recipe makes 3-4 jars. 

Tomato Chutney
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Total Time
2 hr
Total Time
2 hr
  1. 1kg (2¼lb) ripe tomatoes of any variety or size
  2. 1 handful of sultanas
  3. 3 red onions, peeled and chopped
  4. 3 cloves garlic, peeled and crushed
  5. 200ml (7fl oz) red wine vinegar
  6. 175g (6oz) soft light muscovado sugar
  7. 1 level teaspoon ground ginger
  8. 1 pinch chilli flakes
  9. Sterilised jars and waxed discs
  1. Put all the ingredients in a large, heavy-based pan. Bring to the boil slowly, stirring occasionally to help the sugar dissolve, then simmer for 1½ hours, or longer, stirring occasionally until it becomes thick and jam-like.
  2. Spoon into sterilised jars, cover and seal.
  3. Store for at least 1 month before eating. Eat within 3-4 months.
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