Tomato Chutney

4.50 from 8 votes

An easy tomato chutney that's perfect served with cheese, cold or hot meats or just on a cracker.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Condiment

Cuisine: Australian, British

Keyword: Tomato Chutney

Servings: servings

Calories: 122kcal

1 kg tomatoes
3 small apples (or 2 medium-sized)
2 medium onions
1 ½ cups brown sugar
1 garlic clove, finely grated
1 small piece ginger (roughly double size of garlic clove), finely grated (or ¼ teaspoon ground ginger powder)
¼ teaspoon chilli powder
1 teaspoon salt
1 teaspoon whole cloves (or ¼ teaspoon ground cloves)
1 cup cider vinegar
1 teaspoon cornflour (plus enough extra vinegar to make a runny paste) – if required to thicken chutney

Roughly chop tomatoes and onions.
Peel and core apples and roughly chop.
Place all ingredients (except cornflour) in a large saucepan and heat gently until sugar dissolves.
Increase heat until mixture starts to boil and boil gently, uncovered and stirring occasionally, for approximately 1 hour and 15 minutes or until most of the liquid has evaporated.
Add enough extra vinegar to the cornflour to reach a runny paste consistency. Add to the chutney and continue to boil for another 1-2 minutes or until mixture is thicker and glossy.
Pour hot mixture into sterilised jars and seal immediately.

Got more tomatoes you want to transform? Just double, triple or multiply the quantities according to your wishes. Or, check out my collection of tomato recipes under the "Collections" tab on the website cookingwithnanaling.com.
For best results, chop your main ingredients evenly - about 1-2cm by 1-2cm.
Is your chutney cooked enough? There should be no runny liquid on the surface of the mixture once it’s been cooked. Some people suggest dragging a wooden spoon through the mixture as a test. If you can see a nice clear line on the bottom of the pot, it’s ready.
Take care not to burn the chutney. I recommend staying safe by adding the cornflour/vinegar mixture to thicken it up towards the end and avoid burning the chutney.
Use sterilised jars. I sterilise my jars and lids simply by placing on a hot setting in the dishwasher.
Pour the hot mixture into the jar and seal immediately using a fresh, clean, plastic-lined twist on lid – making sure it’s on tightly.
Store your chutney in a cool, dry place and, once opened, in the fridge for up to one month. The amount of time your chutney will last depends on how well you sterilised the jars, how well you seal the jars and whether the jar is stored in a cool, dark place, the fridge or somewhere else.
Enjoy your chutney in so many ways!