Simple Tomato Chutney
This Simple Tomato Chutney has a lovely sweet and sour flavour. It is packed full of tomato flavour with no chilli or spices. It’s an ideal way to preserve a glut of tomatoes and also makes a great gift.
Why make Simple Tomato Chutney?
Tomatoes have the perfect balance of sweetness and acidity to make a really delicious chutney. I have deliberately let the tomatoes be the heroes in this preserve. There are no chillies and no whole or ground spices, so the taste is all about the tomatoes and it is glorious!
What is chutney?
Chutney originates from India where it can be a blend of fresh fruits or vegetables, spices, vinegar, and sugar. Or it can be similar to the Western-style chutney which is cooked and reduced down to a thick condiment or sauce to serve with meat, fish and cheese or to add to recipes for extra flavour.
What ingredients do I need to make Simple Tomato Chutney?
This is an easy recipe which does not need many ingredients. Here is what you will need:
- Tomatoes
- Red Onions
- Garlic
- Sugar
- Vinegar
- Salt
A full list of the ingredients and the required quantities is found in the recipe card at the end of this article.
What kind of tomatoes should I use in the chutney?
I use mainly cherry tomatoes and a few plum tomatoes because that is what I grow in my greenhouse However, you can use any fresh ripe red tomatoes to make the chutney.
Can I use green tomatoes in Simple Tomato Chutney?
This recipe has been developed for red tomatoes rather than green tomatoes. Try my Green Tomato Apple & Pepper Chutney or Green Tomato Chilli Jam recipes if you have green tomatoes you want to preserve.
Can I substitute brown onions for red onions?
You can make Simple Tomato Chutney with brown onions. However, they are not as sweet as red onions and making that substitution will affect the flavour of the chutney.
What kind of sugar should I use in the tomato chutney?
I recommend that you use granulated white sugar to make this chutney. Granulated sugar provides sweetness without any other flavours. Brown sugars will change the taste of the chutney and overpower the tomato taste.
What kind of vinegar should I use?
I use cider vinegar as it has a less harsh flavour than distilled malt vinegar. You can substitute red or white wine vinegar for the cider vinegar.
What kind of salt should I use in Simple Tomato Chutney?
Any unflavoured salt is suitable for use in making chutney. There is no need to use sea salt flakes, standard table salt will do the job just the same.
Can I increase the quantities to make more chutney?
You can double the quantities but you need to be even more careful that the chutney doesn’t catch and burn to the bottom of the pan.
How should I store Simple Tomato Chutney?
Store the chutney in sterilised glass jam jars with lids. Keep the jars of chutney in a cool dark place and once opened keep the jar in the fridge.
How long can I keep the chutney?
If stored correctly tomato chutney will last for up to a year without any deterioration in quality.
How do I sterilise jam jars?
- Carefully wash and rinse the glass jars and the metal lids
- Put the wet glass jars on a baking tray upside down.
- Put the baking tray and jam jars into the oven at 120C once the chutney is cooking, they need about 20 minutes. The water inside the jars will turn to steam which helps to sterilise the jars.
- Put the lids into a large heatproof jug or bowl and cover with boiling water from the kettle. Drain and lay out the lids to dry on kitchen paper.
- When your chutney is ready take the jars out of the oven and fill them with hot chutney, then put on the lids.
- When the jars have cooled check that the lids are tight and tighten further if needed.
You can also sterilise your jam jars on a hot wash in your dishwasher or use your Air Fryer to sterilise a small batch of jars.
Do I need to water bath the Simple Tomato Chutney?
It is not necessary to water bath this chutney. I have been making preserves for over 40 years and I have never water bathed my preserves. The sugar content in this recipe and properly sterilised jars means that the unopened jam jars will be safe to store out of the fridge. Once you open the jam it is safer to store it in the fridge.
However, if it is your usual practice to water bath your preserves then you may feel more comfortable to continue to do so.
Vegetarian
There are no animal products in Simple Tomato Chutney so it is suitable for vegetarians and vegans.
Gluten Free
There are no wheat products in this jam and it is suitable for people following a GF diet.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Simple Tomato Chutney?
There are so many ways to serve Simple Tomato Chutney. Use it as you would any relish or chutney as an accompaniment to your meals. Here are some ways I like to serve this chutney:
- Serve with a grilled cheese sandwich or toastie. The tomato works so well with the melted cheese.
- Brush some slices of baguette (french bread) with oil and toast on the griddle or air fryer. Top these with cream cheese or ricotta then add a spoonful of tomato chutney on top.
- Make your snack of oatcakes and cheese special with a spoonful of tomato chutney on top.
- Chutney is delicious with cold meats and cheeses as part of a buffet or deli board.
- Or add a couple of spoonfuls to soups and stews for extra flavour.
More Tomato Recipes
More Chutney Recipes
PIN FOR LATER
Simple Tomato Chutney Recipe
Equipment
- 1 Sharp knife
- 1 chopping board
- weighing scales
- Measuring spoons
- 1 Large saucepan
- 1 wooden spoon
- 4 glass jam jars with lids
- 1 ladle
- 1 measuring jug
Ingredients
- 1 kg (2 lb) tomatoes
- 500 g (3 cups) red onions
- 4 cloves garlic
- 300 g (1½ cups) granulated sugar
- 150 ml (5 floz) cider vinegar
- 1 tsp salt
Instructions
- Peel and finely slice 500 g (3 cups) red onions and place in a large pan.
- Remove the stalks from 1 kg (2 lb) of tomatoes. Cut cherry tomatoes in half and larger tomatoes into chunks. Add these to the pan.
- Peel and slice 4 cloves of garlic, add to the pan.
- Add 300 g (1½ cups) granulated sugar, 150 ml (5 fluid oz) cider vinegar and 1 tsp salt.
- Heat gently until the sugar has dissolved. Bring to a boil then simmer until the chutney is thick and shiny.
- Ladle the chutney into sterilised glass jam jars and seal with lids.
- Keep for 6 weeks before eating. Store in the fridge once the jar is open.
Love this tomato chutney, no spices to mask the beautiful flavour of tomato – I’ll definitely be making this again.
Thanks, Lesley. I’m so glad you enjoyed the chutney.
This tomato chutney was so easy to make and it was absolutely delicious.
Thanks, Shirley. It goes with so many different dishes too.
Really loved this, the flavour of the tomatoes really shines through. I’ll be spreading it on everything now!
Aw that’s great! We spread it on everything too.
Made this for my nan as she loves chutney and she won’t stop banging on about it, I’m going to have to make more!
That’s lovely that you made it for your Nan. I hope she continues to enjoy it for many years to come.
do i have to skin the red tomatoes
Hi Patricia
No, you don’t have to skin the tomatoes. I am all about easy recipes and skinning tomatoes is a complication that I avoid!
For some reason my chutney won’t reduce to a thick texture. It’s still very runny.
Shall I sieve some of the liquid out and use a blender ?
I’m wondering if I put too much vinegar in. It smells amazing
It
Hi Jackie, sorry to hear that your chutney isn’t thickening. It could be that the tomatoes you used are juicier than the ones I used. You certainly could strain off the juice or blend but I’d recommend you then bring the chutney back up to a rolling boil after you do that to ensure that it is going to be sterile when it goes into the clean sterile jars. I hope that helps.
How long does it last please.
Hi Amanda, As long as your glass jars are properly sterilised and sealed, the chutney will last for up to a year in a cool dark place.
I have a glut of tomatoes and would love to try this chutney recipe. I especially like that you have not messed around with the tomato flavour!
Before I try it I need to clarify the situation with the jars. I’ve made jam on many occasions and have a stash of jars for this purpose – but no lids as I use wax discs and cellophane covers for the jam. I notice one of your photos for the recipe shows a kilner style jar – do I need to buy something like that for the chutney? What do you suggest, please?
Thanks in advance.
Hi Judith, thanks for your kind comments.Yyou are absolutely fine using wax discs and cellophane covers.
Hi Janice,
Would I be able to substitute the Cider vinegar for white wine vinegar?
Yes, cider vinegar would work well with this too.
can I use brown onionsColin
Hi Colin, yes you can use brown onions. I hope hope you enjoy the chutney.
Absolutely delicious and so easy to make. I didn’t cut my little tomatoes at all, just squashed them when they were cooking with my spatula.
Nothing but positive comments.
Thank you.
Thanks Hilary, so pleased to hear that you enjoyed the chutney.
can I use apple cider vinegar or red vinegar?
Hi Diana, yes you can use either of those vinegars.
This Tomato Chutney is lovely. Really easy to make, if you have a glut of tomatoes I would definitely recommend you try it. My whole family likes it. Thank you for sharing the recipe.
Thank you so much, Ruth. I really appreciate your kind comment and I’m very happy to hear that you family like the chutney.
I’ve just made a batch of this chutney, absolutely delicious, just the right balance of sweet and sour.
Thanks Anna, that’s so good to hear.
do you have to leave the chutney for six weeks before eating, or can you use straight away. thank you
Hi Siobhan, you can definitely eat it straight away, but it will improve if you leave it for longer. The vinegar can be a bit sharp when it is just made, I suggest you try some and see if it is to your taste.
I have money maker tomatoes & wonder if the skins might be a bit tough now so should I peel them first?
Hi Sue, you’ll know best you’re if the skins are too tough. I’ve never had any problems with the tomatoes I use but they are different varieties. It’s not too difficult to remove the skins with some boiling water in a bowl. They should slip off easily.
Hi Janice, this is my favourite tomato chutney! its a huge hit at home. I was wondering if this would work with yellow tomatoes, as I have a whole freezer full of yellow tomatoes from my allotment that I just don’t know what to do with. Could this work? Thank you
Hi Mary, yes absolutely use your yellow tomatoes. The chutney should taste the same it’ll just be a different colour.
This was fantastic. Thank you.
Thanks for letting me know. So happy you enjoyed it.
Can I use frozen tomatoes? If yes, are there any changes regarding how you deal with/process frozen tomatoes in your recipe? Thanks.
Hi Rhonda
Yes, you can use frozen tomatoes, I’ve done this myself when I have a glut of tomatoes. Just put them in frozen it’ll take only a little longer for them to cook down. I find frozen tomatoes actually disintegrate pretty quickly.
I can’t wait to try this! Can I not eat the chutney right away?
Yes, you can eat the chutney straight away but it does improve and lose any sharp vinegar taste after a few weeks.