Easy tomato chutney recipe

Infused with onion, garlic, red wine vinegar, and ginger, this easy tomato chutney recipe is oozing with flavour. 

Make six jars of chutney using this preserves recipe. Store for at least one month before eating. However, once you’ve opened the jar, store it in the fridge, and use it within 3-4 months. This easy tomato chutney takes only 15 minutes of prep time. All you have to do is add the ingredients into one pan and simmer slowly to produce a rich, tasty preserve.

Ingredients

• 1kg (2¼lb) ripe tomatoes of any variety or size
• 3 red or white onions, peeled and chopped
• 2-3 cloves garlic, peeled and crushed
• 200ml (7fl oz) red wine vinegar
• 175g (6oz) soft light muscovado sugar
• 1 level teaspoon ground ginger
• Sterilised jars and waxed discs

Method

1. Put all the ingredients in a large, heavy-based pan. Bring to the boil slowly, stirring occasionally to help the sugar dissolve.
2. Simmer for 1½ hours, or longer, stirring occasionally until it becomes thick and jam-like.
3. Spoon into sterilised jars, cover, and seal. 

Top tips for making easy tomato chutney

Give this chutney a sweet twist by adding 2 red peppers, halved and deseeded. You could also add 1 red chilli or spice like smoked paprika, ground allspice, or black mustard seeds as well as the ginger for a real punch of flavour. 

If you want your chutney to have more of a bite add 100-125g (31/2-4oz) raisins or sultanas before cooking.

How to store tomato chutney

For the best flavour, store your tomato chutney for at least one month before eating. Once open, eat within 3-4 months and store in the fridge. Make sure you sterilise jars and bottles (opens in new tab) you choose to store the chutney in to make sure it keeps as fresh as possible.

Goes well with...

• Sourdough bread recipe (opens in new tab)
• Rye bread recipe (opens in new tab)
• Cheddar cheese biscuits (opens in new tab)