Traditional Home-made Tomato Chutney

Difficulty: Easy Prep Time: 15 Mins Cook Time: 2 Hr Total Time: 2 Hr 15 Mins

Few things make you feel more snug, and indeed, smug than a jar of homemade chutney. Roll up your sleeves and get stewing.  A delicious accompaniment to a Cheese Board & Ploughman’s Lunch.  This recipe make 5 x 500ml jars.



0/7 Instructions
  • Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
  • Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Then simmer for 30-40 minutes, stirring occasionally, until the mixture is tender.
  • Stir the rest of the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until the mixture has thickened. If it still looks runny, keep simmering for another 10-15 minutes.
  • While you're waiting, you can sterilise your 5 x 500ml jars. Preheat the oven to 120°C. Wash the jars in warm, clean soapy water, then rinse in clean water. Put them upside down on a clean baking tray and dry them in the oven for 10 minutes.
  • Divide the hot chutney between the sterilised jars and leave it to cool.
  • When the mixture has cooled, place a disc of waxed paper directly onto the chutney and seal with airtight lids or cling-film and elastic bands.
  • Keep in a cool, dry place, away from direct sunlight, for at least a month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months. Enjoy!


  • Don't feel you have to stick rigidly to the ingredients though; spices can be switched, as can the type of vinegar. Just keep to the given weights and method.

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