Mixed Tomato Chutney

Name: Mixed Tomato Chutney
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2 500 ml jars (just over)
Ingredients: 900 g red, orange, yellow & green cherry tomatoes (use a maximum of 1/4 green tomatoes); 90 g sultanas; 350 g Red Onions; 225 g light muscovado sugar; 1 tsp salt flakes; 2 tsp mustard seeds; 1 large red chilli; 200 ml white wine vinegar; 100 ml red wine vinegar

User Reviews

4.9

51 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
2 500 ml jars (just over)
Course
Side Dish, Snacks
Cuisine
British

Mixed Tomato Chutney

Katherine Stark

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This utterly sublime Mixed Tomato Chutney made with a variety of ripe and green cherry tomatoes and has a delicious kick of chilli!

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Ingredients

Servings

900 g red, orange, yellow & green cherry tomatoes (use a maximum of 1/4 green tomatoes) chopped in half (leave a few tiny ones whole)
90 g sultanas
350 g Red Onions chopped
225 g light muscovado sugar
1 tsp salt flakes
2 tsp mustard seeds
1 large red chilli finely chopped + a few seeds or all if you like it hot.
200 ml white wine vinegar
100 ml red wine vinegar

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Instructions

Prepare your jars & lids by sterilising (I like to dishwasher mine, put in oven at 140°C for 20 mins then turn off and leave to stay warm until needed).
Add all the ingredients to a preserving pan including any green tomatoes but omit the red, orange and yellow ones.
Bring to the boil and then reduce to a simmer for 25 minutes, stirring occasionally.
Add the rest of the tomatoes and simmer for a further 35 minutes. (Be sure to time from when the mixture starts to simmer again).
Ladle into the hot, sterilised jars (see notes) and seal with lids immediately (makes enough to fill just over 2 large 500 ml jars).
Allow to cool, then store in a cool, dark place.
Best eaten within the first year. Once open keep in the fridge and consume within 4 weeks. Can be eaten straight away or keep for a few weeks to allow flavours to develop further.

Notes

Once the chutney is simmering sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the chutney is ready. Washed lids should be sterilised with boiling water and then left to drain (if still wet place in oven once you’ve turned the heat off and run with just the fan for a few minutes).