Easy Tomato Chutney Recipe

Easy Tomato Chutney Recipe
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Do you have lots of ripe tomatoes and haven’t a clue what to do with them? Well, this easy tomato chutney recipe could be the best answer. It’s a brilliant one-pot / throw-it-all-in kinda recipe. This is the perfect recipe for a novice chutney-maker or for people like me who can’t be bothered with hours of chopping and stirring. This Tomato Chutney recipe is so easy, and a great way to to use up a glut of ripe tomatoes.

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I hate seeing good food and ingredients go to waste and chutney is the perfect solution to avoid this. So if you suddenly find lots of tomatoes in your fridge, or have spotted lots of perfectly good tommies with those golden yellow supermarket stickers – then make a batch of this chutney. It’ll be so worth it. Especially if you’ve got a piece of cheese on toast in desperate need of a cheer up or a burger that’s begging for a bit of zing.

As a family, we often share our makes and bakes so a jar of chutney makes a great gift. Hey, if a jar of chutney is good enough for the Duchess of Cambridge to give the Queen, who am I to argue?

First a disclaimer … your house could smell like a pickle factory for a day or so after making.

Easy Tomato Chutney Recipe

Easy Tomato Chutney

A one-pot easy chutney to make when you have a glut of tomatoes. Brilliant with cheese.
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Side Dish
Servings 3 jars

Equipment

  • 1 Large Heavy Based Pan
  • 3 Jars Sterilised, with wax seal

Ingredients
  

  • 1 kg Ripe Tomatoes any variety or size
  • 2 Red or White Onions peeled and chopped
  • 2 Garlic Cloves peeled and finely chopped
  • 200 ml Red Wine Vinegar
  • 175 g Soft Light Muscovado Sugar
  • 1 tsp Ground Ginger

Instructions
 

  • 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.
  • Spoon into sterilised jars, cover with a wax disc and seal immediately.
  • Store for at least a month before eating.

Notes

To enhance the flavour further, perhaps add in one (or a combination of) the following. 
2 Red Peppers – halved, deseeded and chopped
1 Red Chilli
100g Sultanas or Raisins
A teaspoon or Smoked Paprika, Ground Allspice or Black Mustard Seeds (with another teaspoon of ginger).
Keyword Chutney, Vegan, Vegetarian
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