Easy Tomato Chutney

Lots of ripe tomatoes? This easy tomato chutney recipe is a brilliant one-pot throw it all in kinda recipe. So if you're a novice chutney-maker or (like me) can't be bothered standing there for hours chopping and stirring, this is the perfect recipe to use up ripe tomatoes.

I love making chutney. Perhaps it's because I hate to see lovely fresh food go to waste and chutney is a great way to preserve under or over-ripe vegetables. As a family, we often share our makes and bakes so a jar of chutney makes a great gift. Hey, if a jar of chutney is good enough for the Duchess of Cambridge to give the Queen, who am I to argue?

Easy Tomato Chutney

First a disclaimer ... your house could smell like a pickle factory for a day or so after making.

But, it's so worth it. Especially when you've got a piece of cheese on toast that needs cheering up or a burger that's begging for a bit of zing.

Makes: around 3 jars

Prep Time: around 15 minutes

Cooking Time: around 1.5 hours


  • 1kg ripe tomatoes (any variety or size - I used cherry tomatoes as that what we had - lots of them)

  • 2 red or white onions, peeled and chopped

  • 2 cloves garlic, peeled and finely chopped

  • 200ml red wine vinegar

  • 175g soft light muscovado sugar

  • 1 level teaspoon ground ginger

Make it boujie: You could add 2 red peppers (halved, deseeded), 1 red chilli (finely diced), 100g raisins or sultanas. Enhance the flavour further with some smoked paprika, ground allspice or black mustard seeds, as well as another teaspoon of ginger.


  • Put all the ingredients in a large, heavy-based pan. Bring to the boil slowly, stirring occasionally to help the sugar dissolve, then simmer for 1½ hours, or longer, stirring occasionally until it becomes thick and jam-like.

  • Spoon into sterilised jars, cover with a wax disc and seal immediately.

  • Store for at least a month before eating.

We'd love to hear how you go on with making this. And please do share your favourite recipes - we're always up for a challenge!

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