Go Back
–+ servings
tomato chutney on cracker.
Print Recipe
4.50 from 8 votes

Tomato Chutney

An easy tomato chutney that's perfect served with cheese, cold or hot meats or just on a cracker.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Condiment
Cuisine: Australian, British
Servings: 15 servings
Calories: 122kcal
Author: Libby Hakim

Equipment

  • sterilised jars (recipe makes about 750ml of chutney)

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

  • Roughly chop tomatoes and onions.
  • Peel and core apples and roughly chop.
  • Place all ingredients (except cornflour) in a large saucepan and heat gently until sugar dissolves.
  • 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.
  • 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.
  • Pour hot mixture into sterilised jars and seal immediately.

Video

Notes

TIPS:
  1. For best results, chop your main ingredients evenly - about 1-2cm by 1-2cm.
  2. 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.
  3. 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.
  4. Use sterilised jars. I sterilise my jars and lids simply by placing on a hot setting in the dishwasher.
  5. 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. 
STORAGE:
  1. 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.
ENJOY:
  • 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

Calories: 122kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 167mg | Potassium: 256mg | Fiber: 2g | Sugar: 27g | Vitamin A: 582IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 0.5mg