Tomato Chutney

You can use both ripe and unripe (green tomatoes) or mix and match those with yellow and red for a truly vibrant accompaniment to cold meats or cheeses.


  • 450g/1lb red onions, finely sliced
  • 1kg/2¼lb tomato, chopped
  • 4 garlic cloves, sliced
  • 1 red chilli, chopped (optional)
  • 4cm/2inch piece ginger, peeled and chopped
  • 250g/9oz brown sugar
  • 150ml/5fl.oz red wine vinegar
  • 6 cardamom seeds
  • ½ tsp paprika


  1. Put all the ingredients into a large pan and bring to a simmer.
  2. Simmer for approximately 1 hour, then turn up the heat to boil. Let the ingredients boil gently, so that the mixture becomes glossy and thick, almost like a thick syrup or jam.
  3. Ladle into sterilised jars and leave to cool before placing the lid on and storing. The chutney can be stored for approximately 6 weeks.

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