Servings
Font
Back
0 from 24 votes

Tomato Chutney

An easy tomato chutney that's perfect served with cheese, cold or hot meats or just on a cracker.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings: 15 servings
Calories: 122 kcal
Course: Condiments
Cuisine: Australian , British

Ingredients

  • 1 kg tomatoes
  • 3 small apples (or 2 medium-sized)
  • 2 medium onions
  • 1 ½ cups brown sugar
  • 1 garlic clove, finely grated
  • 1 small piece ginger (roughly double size of garlic clove), finely grated (or ¼ teaspoon ground ginger powder)
  • ¼ teaspoon chilli powder
  • 1 teaspoon salt
  • 1 teaspoon whole cloves (or ¼ teaspoon ground cloves)
  • 1 cup cider vinegar
  • 1 teaspoon cornflour (plus enough extra vinegar to make a runny paste) – if required to thicken chutney

Instructions

    Cup of Yum
  1. Roughly chop tomatoes and onions.
  2. Peel and core apples and roughly chop.
  3. Place all ingredients (except cornflour) in a large saucepan and heat gently until sugar dissolves.
  4. Increase heat until mixture starts to boil and boil gently, uncovered and stirring occasionally, for approximately 1 hour and 15 minutes or until most of the liquid has evaporated.
  5. Add enough extra vinegar to the cornflour to reach a runny paste consistency. Add to the chutney and continue to boil for another 1-2 minutes or until mixture is thicker and glossy.
  6. Pour hot mixture into sterilised jars and seal immediately.

Notes

  • TIPS:
  • STORAGE:
  • ENJOY:
  • For best results, chop your main ingredients evenly - about 1-2cm by 1-2cm.
  • Is your chutney cooked enough? There should be no runny liquid on the surface of the mixture once it’s been cooked. Some people suggest dragging a wooden spoon through the mixture as a test. If you can see a nice clear line on the bottom of the pot, it’s ready.
  • Take care not to burn the chutney. I recommend staying safe by adding the cornflour/vinegar mixture to thicken it up towards the end and avoid burning the chutney.
  • Use sterilised jars. I sterilise my jars and lids simply by placing on a hot setting in the dishwasher.
  • Pour the hot mixture into the jar and seal immediately using a fresh, clean, plastic-lined twist on lid – making sure it’s on tightly. 
  • Store your chutney in a cool, dry place and, once opened, in the fridge for up to one month. The amount of time your chutney will last depends on how well you sterilised the jars, how well you seal the jars and whether the jar is stored in a cool, dark place, the fridge or somewhere else.
  • Make a ham, cheese and tomato chutney sandwich
  • Add it to a burger
  • Enjoy it with a meat pie
  • Serve it with pate and cheese
  • Add a little to the mix when making homemade sausage rolls.
  • Cook a juicy steak and top it with chutney.

Nutrition Information

Calories 122kcal (6%) Carbohydrates 30g (10%) Protein 1g (2%) Fat 0.2g (0%) Saturated Fat 0.04g (0%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.03g Sodium 167mg (7%) Potassium 256mg (7%) Fiber 2g (8%) Sugar 27g (54%) Vitamin A 582IU (12%) Vitamin C 12mg (13%) Calcium 32mg (3%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 15servings

Amount Per Serving

Calories 122

% Daily Value*

Calories 122kcal 6%
Carbohydrates 30g 10%
Protein 1g 2%
Fat 0.2g 0%
Saturated Fat 0.04g 0%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.03g 0%
Sodium 167mg 7%
Potassium 256mg 5%
Fiber 2g 8%
Sugar 27g 54%
Vitamin A 582IU 12%
Vitamin C 12mg 13%
Calcium 32mg 3%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.