Published: · Modified: by Jacqueline Bellefontaine ·
Jump to Recipe Print Recipe
Simple to make this lightly spiced easy tomato chutney is delicious with cold meats and cheese. It's also fabulous on burgers and with chips.
Chutneys and pickles are easy to make
I've dipped in and out of making my own preserves over the years. I made them a lot as a student living on a shoestring and studying Home Economics many years ago, always happy to be gifted spare produce from bumper crops in home gardens to make them from.
And again, much later, when testing recipes and food styling a couple of food preserving books during my career as a food writer and stylist.
Most recently, I got my urban mini allotment with a prolific rhubarb patch. Since then I have made lots of batches of Mr.B award winning rhubarb chutney, as well as lots of jam now that I am beginning to get a good soft fruit crop each year.
Whenever I have got fallen out of the habit of making them and started again, I am always pleasantly surprised to remember just how easy they are to make. Which makes me wonder why I stopped. In the end it's usually just been down to "life" getting in the way as happens from time to time.
If you are just getting into making your own preserves, I've come to the conclusion that chutneys and pickles are easier to make than jam so they are a good place to start.
I'm not saying that jams are hard to make but sometimes judging when setting point has been reached can be a little tricky. There's none of that when making many pickles. You often just boil until you have the right consistency which is usually pretty easy to judge visually.
A seasonal preserve
I would love to say this chutney came about as a result of having lots of tomatoes I had grown. Sadly not, so far I have not had much success growing them. But many people do, so this is a great chutney to make if you have a glut of tomatoes on your hands.
I decided to develop this one because I love tomato pickle, particularly on burgers or with chips, and usually buy it, so it seemed a shame not to have a go at making my own.
If like me, you do not grow your own it is still worth making in the summer when tomatoes are plentiful and at their most flavourful as well as their cheapest. You will be rewarded with a delicious tasting pickle.
You can use just one variety or a mixture the choice is up to you.
Vinegars for pickling
When choosing vinegars for pickling the pickle should be at least 5% acetic acid concentration or higher. This is to ensure your vinegar is acidic enough to prevent the growth of bacteria and mould in your pickle jars.
for this reason homemade vinegar is not suitable as it may not have a high enough acidity. The more acidic the vinegar, the longer your pickles will last. Some Vinegars in the US may be lower so check the label if making pickles without a water bath such as this to ensure the acidity is high enough,
For information on what vinegar to use for pickling read this vinegar guide by Kilner.
Easy tomato chutney step by step
Step 1
Place all the ingredients in a large saucepan.
Step 2
Stir to mix.
Step 3
Heat gently stirring until sugar has dissolved.
Step 4
Cook until thickened, stirring ocassionally.
Step 5
The chutney is ready when you can pull a spoon through the mixture and it will leave a trail.
Step 6
Pot in warm sterilised jars. Seal, cool, then label and store in a cool dark place.
Cooks Tip
To test if this tomato chutney is ready simply pull a spoon through the mixture and it will leave a trail that does not immediately fill up with liquid.
Easy tomato chutney
Print Recipe Pin Recipe Save Recipe
A lightly spice tomato chutney delicious with cheese and cold meats, burgers and chips
Course Accompaniment
Cuisine British
Keyword chutney, pickle, Preserve
Skill Level Easy
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Servings 4 x 250g (9oz) jars
Calories 219
Author Jacqueline Bellefontaine
Equipment
4 x 250g (9oz) jam jars
Large heavy based pan
Ingredients
- 1 large red onion chopped
- 750 g tomatoes chopped
- 2 small eating apples cored and chopped (skin left on)
- 4 cloves garlic chopped
- 125 g light muscovado sugar
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 25 0 ml cider vinegar
metric - US cups
Instructions
Put 750g (5 cups) chopped tomatoes, 1 chopped red onion, 2 chopped eating apples, 4 chopped garlic cloves in a large heavy based pan with 125g (½ cup) light muscovado sugar.
Add 1 teaspoon ground ginger, ½ teaspoon ground allspice and ¼ teaspoon ground cloves and stir in 250ml (1 cup) cider viengar.
Heat gently stirring until the sugar has dissolved. Bring to a gentle boil (just a little more than simmering )and cook uncovered for about 1½ hours until the chutney has reduced and thickened.Stir occasionally to begin with and then more frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
When the chutney is ready, you will be able to draw a spoon through the mixture and it will leave a trail that does not immediately fill up with vinegar. Spoon into warmsterilized jars and seal.
Once the jars are cold, place in the fridge for about 3 weeks before eating for the flavour to mature.
Video
Notes
Store in a cool dark place. The chutney should keep unopened for up to 6 months. Once opened consume within 4 weeks.
Nutrition
Serving: 1jar | Calories: 219kcal | Carbohydrates: 55g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 635mg | Fiber: 5g | Sugar: 46g | Vitamin A: 1611IU | Vitamin C: 33mg | Calcium: 62mg | Iron: 1mg
Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy
More Jams and Preserve Recipes Made Easy
- Easy gooseberry chutney
- Homemade Redcurrant Jelly
- Plum and Apple Chutney
- Easy Gooseberry Jam
About Jacqueline Bellefontaine
Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.
Reader Interactions
Comments
Ali
I doubled the quantity and the recipe still was amazing, easy to follow and delicious!Reply
-
Jacqueline Bellefontaine
Lots of Chutney for you then 🙂 Glad you like it. Doubling the recipe is fine if you have a large enough saucepan so glad you were able to .
Reply
-
Barbara
I used this recipe for the first time in summer 2023 and loved it so much that I made 4 batches over the course of summer & autumn. I like that you can just put everything all in together and leave it to cook, and that there isn't a long list of ingredients that I would have to buy specially. I'm not an avid cook and am not interested in spending ages in the kitchen: I just wanted something to use up a glut of homegrown tomatoes. I served the chutney at a family Christmas get-together and people commented on how good it was! I shall definitely be trying more of your recipes this year.Reply
-
Jacqueline Bellefontaine
Im so glad you enjoyed the chutney Barbara and that it was hit at Christmas. I hear you when you say you dont want to spend ages in. the kitchen. Much as I love cooking Im not interested in spending ages doing something if you dont need to. Especially when it comes to the day to day cooking.
Reply
-
Barbara Stark
Is it ok to store these in a cool dark place before opening as I have made six jars and my fridge is small?
Barbara.Reply
-
Jacqueline Bellefontaine
Yes, that is the perfect place to store them before opening.
Reply
-
Stephanie Turner
Hello
Could I use malt vinegar for this chutney instead of cider vinegar?Reply
-
Jacqueline Bellefontaine
Yes you can use different vinegar to make the chutney but The type of vinegar you use will impact the final flavour of the chutney. Malt vinegar has quite a strong flavour where as cider vinegar is more subtle. Ive not actually tried it so i cant say if i think the flavour is too strong in this chutney. if you want to give it a go I would try making half quantity first just to see if you are happy with the end result.
Reply
-
beryl davies
Just found this recipe got a glut of very ripe cherry tomatoes, could i use those. thank you
Reply
Jacqueline Bellefontaine
Yes they should be fine although the texture may be effect slightly
Reply
Nigel Green
This makes a lovely sweet and tangy chutney, ideal for cold meats and cheese. After a few tries, I ended up adding half a teaspoon of cinnamon, and for me it gives it a beautiful rounded and deep flavour.
I also blended the tomatoes (vine-ripened are perfect), apple and onion first, it makes the texture perfect for spreading.Reply
-
Jacqueline Bellefontaine
ohh some nice twists to the basic recipe. I shall have to try the cinnamon but personally I like a bit of texture to my chutneys.
Reply
-
Cheryl
I'm trying this recipe for the first time. I'm allergic to cinnamon what can I use instead.
Reply
-
Jacqueline Bellefontaine
I dont use cinnamon in this chutney
Reply
-
Don Messeter
Excellent, I did add 1 red chili ️ and half of a red pepper.Reply
-
Jacqueline Bellefontaine
sound delicious additions. Im a chili wimp but my boys would like me to make one with chilli in. Glad you like it.
Reply
-
Hilary kay Cudbill
Yes I left out garlic cloves. Used shallots. Crabapples instead of garden apples. Some fresh pears from garden and some stones ginger wine.very nice .
Reply
-
Jacqueline Bellefontaine
Some interesting variations glad the recipe worked out well for you.
Reply
-
MH
I used cherry tomatoes and wine vinegar , I also put some pears (2) into the mix .
Reply
-
Jacqueline Bellefontaine
Ohh i like the sound of addingpears instead of apples if thats what you have avilable. I would imagine it has made the chutney a little sweeter. Hope you enjoy it.
Reply
-
Anthea Balmford
Well flavoured chutney-I felt it needed more spices so added more including garamasala.I think it would be even better if the tomatoes were skinned.
Reply
-
Jacqueline Bellefontaine
Im glad you liked the chutney. Spiciness is very much a personal choice so if you like a spicer chutney then extra spice is no bad thing. Personally I like the the skin on the tomatoes as it helps the tomatoes pieces keep their shape and not turn to mush oh yes and im too lazy to skin tomatoes unless I really have too 🙂 .
Reply
-
Tracey
the reason I am trying this recipe is because you don't have to peal the tomato's haha
Reply
-
Andy
Tried this and it tasted amazing! I found out the hard way that the jars need to be warm, not hot out of the oven! My question is can you use unripened tomatoes with this recipe?Reply
-
Jacqueline Bellefontaine
Glad you liked they chutney and I agree about the taste it's one of my favourite chutneys (although I'm now very partial to gooseberry chutney too). I don't have success growing tomatoes so I don't tend to have unripened tomatoes so I have tried it. I would guess it would work but I haven't tried to know for sure.
Reply
-
Dawn
Just done my first batch smell good, I was wondering if fresh Ginger could be added
Reply
-
Jacqueline Bellefontaine
I have not tried it but imagine it could be a nice addition. I would start off using just a bit to give a hint as the flavour may intensify on storing.
Reply
Carol Elliott
Just made the tomato chutney. Very easy recipe to follow. Chutney tastes amazing but the apples stayed quite hard so I turned down the heat and left chutney to cook for longer. I did chop the apples well but maybe I needed to chop them smaller? I used Granny Smiths apples. Chutney now cooling down before going in the fridge for 3 weeks - if it lasts that long! My first attempt at chutney! Thank you for a super easy recipe to follow and also a really tasty chutney!!
Reply
-
Jacqueline Bellefontaine
I'm pleased you liked the recipe and found it easy to follow. The apple should be chopped into fairly small pieces I chopped mine a little smaller than I did the tomatoes. Some apples will break down more than others when cooked, Granny Smith probably less than most, so if you could try another apple next time. Im sure there will be a next time I just love this chutney 🙂
Reply
-
-
tracey hunt
I've just made this recipe for the first time with the surplus tomatoes I have..
I've sterilised the jars and dried in the oven is it OK to close the lids whilst the chutney is still hot will this make the chutney go mouldy??Reply
-
Jacqueline Bellefontaine
Yes you should close the lids while the chutney is still hot. As the chutney cools it will form a vacuum which will in turn give a better seal to the jar thus helping to prevent spoilage due to reaction with the air.
Reply
-
sue wild
Outstanding result ... I had no apples so threw in a handful of raisins and used plain old white vinegar and white sugar ( you work with what you have) .... brilliant unpretentious recipe and delicious to boot . Thank you very muchReply
-
Jacqueline Bellefontaine
Hi sue, it great you were able to adapt to what you had to hand. Pretentious cooking is really not my style (leave that to the chefs) I like easy and delicious and glad you think that this recipe is just taht.
Reply
-
Angela Attwood
I would love to try your tomato chutney recipe, it has great reviews! Am I able to use malt vinegar? I bought a couple of bottles for another recipe before coming across yours, i robber how it would alter the taste. I’ve never made an preserve before. Thanks!
Reply
-
Jacqueline Bellefontaine
You could use malt vinegar but it does have a stronger flavour than cider vinegar so it will affect the end taste. If you give iut a god do let me know what you think of the end result. T=You could also consider using a mixture of the two for a compromise if you .
Reply
-
Raj Kumar
Can you use dark muskovado sugar?
Reply
-
Jacqueline Bellefontaine
I think if you use dark muscovado sugar the flavour will be too strong and not work well, so in this case I would say no.
Reply
Chris
I make chutneys every year, but so far only with green, not red toms. I have a glut of red so very pleased to find this recipe. My question is, would you think it will keep longer than 6 months? I'm hoping to make enough to last till next year.
Reply
-
Jacqueline Bellefontaine
If stored and kept in a cool dark place the chutney will probably last up to a year but the trouble is I have never had enough to keep it as long as that to test.
Reply
Karen Ahmet
I made 3 or 4 batches every autumn and am still using some that was bottled last October with no problem. I store mine in the garage as its cool, although this year it has survived being in there over a very hot summer too.Reply
-
Jacqueline Bellefontaine
Thank you Karen that is really helpful to know. and I am so happy that you like the recipe so much to make it in quantity each year.
Reply
-
-
-
Karen Ahmet
Your recipe is perfect. Just about to make my 3rd batch today, and I'm doubling up the recipe this time to use the last of my unripe tomatoes before the frost strikes. There'll be a mixture of colours from orange, yellow to green, although they all look the same once cooked. It tastes exactly like the chutney my Nan made many years ago. The family are pinching jars to take home as fast as I'm making it!!
Reply
-
Jacqueline Bellefontaine
Karen I loved reading your comment so good to know that your family are enjoying the chutney and its bringing back happy memories. Enjoy your double batch.
Reply
-
Libby
After making passata from homegrown tomatoes I stumbled across this recipe for the leftovers. First time making any type of chutney and it smells and tastes amazing. Brilliant homemade gift tooReply
-
Jacqueline Bellefontaine
Hi Libby, Glad you stumbled across the recipe and liked it. and yes it does make a great homemade gift even though I make my own preserves I still love receiving them as gifts as you know they are made with love.
Reply
Debbie
First time I have ever made chutney. The recipe was easy and straightforward. My husband couldn't wait and tasted some whilst I was putting it in the jars saying it was " delicious". It is now "maturing"!Reply
-
Jacqueline Bellefontaine
Delighted to hear this and yes it does get even more delicious with a little maturing so you will love it for sure.
Reply
-
Jacqueline Bellefontaine
Delighted you and your husband like it
Reply
-
-
Elaine
Hi, I am going to make your chutney later, I only have white wine vinegar or red wine vinegar. Would either of these work. Also can I use Preserving sugar for chutneys?
Reply
-
Jacqueline Bellefontaine
Yes you could either white or red wine vinegar to make this recipe. Preserving sugar has larger crystals that are slower to dissolve and have less "impurities" than regular sugar this means that you tend to get less sum forming when boiling jams and jellies. You would probably get away with using it in this recipe but I would highly recommend using the muscovado sugar or other soft brown sugar as I really think it adds some lovely subtle caramel notes to the taste of the chutney. The preserving sugar may also be hard to dissolve in this recipe. Do let me know how you get on.
Reply
-
Hugh
My first attempt at making tomato chutney and the end product smells and tastes delicious. I substituted juniper for the cloves and added a couple of green cardamoms as well.Reply
-
Jacqueline Bellefontaine
Pleased you liked it, Juniper and cardamon sounds like a good variation to me. I think I need to make some more I've almost finished my last batch as you say delicious!
Reply
-
Karen
I made a batch of this chutney yesterday and my hubby sampled it and said it was delicious, even without maturing. My question is, does it need to be stored in the fridge before opening or can it just be kept in a cool, dark cupboard?
Reply
-
Jacqueline Bellefontaine
Ive found it keeps ok stored in a cool dark space and put mine in the fridge after opening. I also ate at least one jar before giving it any time to mature 🙂
Reply
-
Heather Griffiths
Hi Jacqueline,
The five star rating is for your recipe which (although I have not made it yet) looks like it should be delicious & the all-in the pot simplicity I am looking for.
My question: If I use canning jars and process them in a water-bath for 30 minutes would I then be able to store this chutney for 12 months?
Thank youReply
-
Jacqueline Bellefontaine
The storage time is fairly conservative and if stored correctly in a cool dry place and the jars are well-sealed it may well last longer anyway. If you take the extra steps you suggest then they almost certainly will last 12 months but as I have not tested I can not guarantee. hope this helps
Reply
-
Alan
Hi, I,m a new visitor to your site , and am just about to make some of your Apple Jelly from windfalls in my garden.
Do you have a recipe for homemade Mango Chutney since my wife and i are big curry fansAlan
Reply
-
Jacqueline Bellefontaine
Hi Alan, sorry I don't at the moment but I'm going to add it to my to do list as its about time I made it again. Keep your eyes open and hopefuly I will publish it soon
Reply
-
Siobhan
Hello JacquiA question ... busy making this chutney and your fruit chutney on Monday but we used homemade cider vinegar - made during lockdown from apple peelings. cores, sugar and water - and we read online that homemade cider vinegar should not be used for preserves (because you can't rely on the acid content)! Tell it to us straight - is the online information correct? And if it is, for how long is it safe for us to eat our batches of your tomato chutney and your fruit chutney and can we safely give them to others? Thank you!
Reply
-
Jacqueline Bellefontaine
Hi Siobhan
yes it is indeed correct homemade vinegar should not be used to make preserves as you will not know if it has enough acidity to act as a preservative. while if you consume within a couple of weeks of making it you should be fine I would not count on them lasting longer than that. You could freeze the preserves instead rather than wasting them. Scoop out of the jars and freeze in amounts that you can consume within a few days (if you freeze in jars they may crack as the contents expand on freezing.Reply
-
EBB
Do I need to peel the tomatoes ?
ThanksReply
-
Jacqueline Bellefontaine
No You do not need to peel them
Reply
-
Michelle Rolfe
Love the sound of this Jacqui. I am attempting tomatoes for the first time but sadly I will barley get enough to eat straight from the vine. But I did order some green tomatoes from Isle of Wight with the sole purpose of making a green tomato chutney. Thanks for linking up to #CookBlogShare. Michelle xReply
Jacqueline Bellefontaine
I've yet to try making green tomato chutney.
Reply
Karen Howarth
I made green tomato chutney a couple of weeks ago from a load of my unripened toms. Very tasty. Making red tomato chutney from your recipe tonight for xmas presents. My house smells of vinegar from having make apple and pear chutney last night 🙂 (also for xmas presents)! KarenReply
-
Jacqueline Bellefontaine
You have some lucky friends I love getting homemade preserves as a gift, you know they are made with love. My family sometimes moan about the smell of vinegar when I make them but I really don't mind it, feel it clears the senses. Ive yet to make green tomato chutney.
Reply
-
Chloe Edges
Looks delish, I might have to give this a go if I continue to not be able to eat my tomato crop fast enough!Reply
-
Jacqueline Bellefontaine
I think its lovely.
Reply
-
-
Choclette
I'm completely with you on all fronts. I've dipped in and out of preserving all my life, depending on what's going on at the time. And chutney's are definitely easier than jams.Having said that, I've never made a tomato chutney and now I've seen yours I really want to. Last year we had an abundance of tomatoes from CT's work. This year, there won't be any. So I'll just have to wait until next year.
Reply
-
Janice Pattie
I love both making and eating chutney and I'm adding this recipe to my list!Reply
