Tomato Chutney Recipe

(226 ratings)

Tomato Chutney
Makes1.3kg (3lbs)
Preparation Time30 mins
Cooking Time1 hours
Total Time1 hours 30 mins

Tomato chutney is a delicious and versatile preserve to keep in your pantry. If you’ve never tried making it before, have a go with our simple tomatochutney recipe. You’ll be amazed at the difference between a shop-bought chutney and the rich, complex flavours of your homemade version.

If you grow tomatoes in the garden or allotment, then this easy tomato chutney is the perfect way to use up a glut of tomatoes and preserve their gorgeous flavour to enjoy later in the year. Our tomato chutney is best made with ripe tomatoes, so have a go at making it in late summer when tomatoes are at their best. If you can’t get hold of home-grown tomatoes, look for vine-ripened tomatoes or whichever variety has the most fragrance and flavour in your local supermarket. If you can’t smell the tomato, it won’t make a good chutney.

We’ve made this delicious chutney with ripe tomatoes, but if the weather’s not been kind and you’re left with a crop of green tomatoes at the end of summer, why not use them instead and turn this recipe into a green tomato chutney, instead of letting the fruits go to waste?

Smoked paprika, ginger and fennel seeds give this chutney a gorgeous aroma and complex flavour. If you fancy giving it a go, just follow our simple recipe below.

How to Make Apple Chutney

1. First skin the tomatoes. Lightly score the base of the tomatoes with a sharp knife and immerse in boiling water for 1 minute. Drain and then peel. Halve the tomatoes and squeeze out most of the seeds and discard. Roughly chop the tomato flesh then place all the ingredients except the sugar and vinegar in a preserving or non corrosive pan and cook for 20-30 minutes until the vegetables are soft.

2. Add the sugar and stir until dissolved then pour in the vinegar. Stir well then continue to cook for a further 40 minutes or until the chutney is thick and well reduced.

3. Remove from the heat and pot into hot sterilized jars and seal with vinegar proof lids. Store in a cool, dark place for a month before using.


  • 1.5kg (3lb 6oz) ripe red tomatoes
  • 2 medium Bramley apples, peeled, cored and chopped
  • 350g (12oz) red onions, chopped
  • 5 garlic cloves, finely chopped
  • 1 medium red chilli, deseeded and chopped
  • 50g (2oz) root ginger, peeled and finely chopped
  • 2 tsp fennel seeds
  • ½ tsp sweet smoked paprika
  • 2 tsp salt
  • 125g (4 ½ oz) soft light brown sugar
  • 250ml (9fl oz) red wine vinegar

you will need

  • sterilized jars
  • vinegar proof lids
Top Tip for making Tomato Chutney

If you don’t like the taste of fennel then replace the seeds with the same quantity of celery or coriander seeds. If you like a spicier chutney then increase the quantity of chillies to your liking.