Homemade Tomato Chutney

20 Sep

We’ve had a rather wet week

which means that my tomatoes have not seen the sun. And with the all the rain we’ve been having my tomatoes have started to split their skins on the vine. I ended up picking just under 1kg of tomatoes. They don’t look very pretty but hey, they’re perfectly good for eating 🙂

Home Grown Organic Tomatoes

Home Grown Organic Tomatoes

Ever since we planted the tomato my husband had the idea to make a chutney. Now I don’t know the difference between a chutney or a relish or a salsa so the terms could be interchangeable depending on what part of the world you live in but this type of chunky tomatoey saucy jammy thingy is destined to be used in sandwiches, on pies or with a platter of sliced meats and cheeses. So please feel free to use whichever noun suits that purpose.

Most of the recipes I found were a base of stewed onions, tomatoes, sugar and vinegar with variations in adding other vegetables or spices so we decided to wing it (i.e. to do our own version). The quantities below made approximately 1.25L of chutney.

WARNING: This recipe requires about 90 minutes of stewing time so you should allow at least 2 hours from start to finish (I think it took us closer to 3 hours!).


900g tomatoes
4 capsicums (peppers)
700g onions
4 cloves garlic, crushed
350g granulated sugar
300ml apple cider vinegar (or you can use any vinegar e.g. white/red wine vinegar or distilled malt vinegar)
1 tbsp salt
1 tbsp coriander seeds, crushed
1 tbsp paprika
2 tsp cayenne pepper
Sterilised jars for storing


Step 1

Peel Tomatoes

First of all you need to peel the tomatoes. Prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.

Step 2

Prepare the Vegetables

Prepare the Vegetables

Peel and finely dice the onions. Chop the peppers and peeled tomatoes. Place altogether in a large heavy-based pan with the crushed garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.

Step 3

Boil, Boil, Toil and Trouble

Boil, Boil, Toil and Trouble

Add the remaining ingredients (sugar, vinegar, salt, coriander, paprika and cayenne pepper) to the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn’t catch on the bottom of the pan.

Step 4

Once the desired consistency has been achieved, ladle the chutney into sterilised jars. Seal the jars while still hot.

Ideally, you should leave the chutney to mature for at least a month in a cool dark place. Since we only made this batch last weekend we’re yet to try it out so I’ll be sure to post an update when the first jar is popped open. But if the inside of the pot is anything to go by, this chutney will not last very long in our house!

I still have more tomatoes on the vine so there’s plenty more recipes to come but I’d love to hear what you do with your tomatoes.

Do you have a favourite tomato recipe? What is the best way to enjoy a chutney?

One Response to “Homemade Tomato Chutney”


  1. More Autumn Recipes : Green Tomato Chutney | Cheese & Vegemite - November 20, 2013

    […] as side note, we cracked open the first jar of Red Tomato Chutney we made a few months back and it was gobbled up in a week! Must have been […]

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