Tomato Chutney
Ripe tomatoes, onions, apples and raisins simmered with malt vinegar and sugar for 90 minutes into a thick, sweet-sharp chutney. Twenty-four servings of a spoonful in 1 hour 50 minutes.
A tomato chutney is a slow cook with one rule: let it reduce. The tomatoes release a lot of water, and it all has to leave the pan before the chutney will keep or spread.
Chop everything small, so it breaks down evenly. Raisins and apple add body and a rounder sweetness, and malt vinegar gives the dark, tangy backbone that British chutney is known for.
Start over medium heat until it bubbles, then turn down so it simmers lazily for 90 minutes. Stir every 10 minutes, and more often in the last half hour as it thickens and starts to stick.
It is done when you can draw a spoon across the base and the trail stays open. If your hob runs hot, check at 75 minutes. Pot it hot in a clean jar. The flavour mellows after a week. Use ripe, flavourful tomatoes if you can, and do not worry about the skins, which soften and disappear into the chutney as it cooks down.
What People Ask
How long does Tomato Chutney take to make?
About 1 hour 50 minutes in total — 20 minutes of preparation and 1 hour 30 minutes of cooking. The recipe serves 24.
What are the key tips for making Tomato Chutney?
Chop everything small so it breaks down evenly. Stir more often towards the end. If your hob runs hot, check at 75 minutes. Wait a week for the best flavour.
What should I serve with Tomato Chutney?
Cheddar; Ploughmans lunch; Sausage rolls; Cold roast beef.
How should Tomato Chutney be stored?
Keeps in a clean jar in the fridge for up to 2 months.
Is Tomato Chutney suitable for a special diet?
This recipe is vegetarian, vegan, dairy-free, low-carb and keto. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How to Make Tomato Chutney
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Put everything in a large heavy pan and bring to the boil, stirring until the sugar dissolves.
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Lower the heat and simmer for 90 minutes, stirring every 10 minutes, until thick and glossy.
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Spoon into clean jars, cool and keep in the fridge.
A Few Pointers
- Chop everything small so it breaks down evenly.
- Stir more often towards the end.
- If your hob runs hot, check at 75 minutes.
- Wait a week for the best flavour.
Serve It With
Cheddar · Ploughmans lunch · Sausage rolls · Cold roast beef
Storage
Keeps in a clean jar in the fridge for up to 2 months.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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