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.

Ingredients

Instructions

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!

Notes

  • 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.

2 Comments

  1. I like your recipe site because it is not ridiculously bombarded with advertising. You may not know but some even require you to leave your email address just so you can progress through the recipe. Anyhow my wife and I are vegan so we tend to spice up our food quite a lot. I am a stickler for traditional recipes only because I like to preserve the tradition as well as getting the basic proportions correct. From there I add this or that based on taste and experience. If you haven’t already I think you should get a YouTube channel up and running. Y will do well. Cheers and thank you.

    1. Thank you very much Paul. I am so pleased that you appreciate that I do not have any ads on my site. I get told to put ads on all the time to make extra cash but I feel that it would go against what I like in a recipe site. I am like you – it really puts me off if a site is covered in ads. Next year I will be adding some plant based recipes to the site, I hope you and your wife enjoy them. Have a wonderful weekend, Victoria

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