Red tomato chutney is a fruity tomato preserve which is easy to prepare and will keep well for months or even years.
It is a good way to preserve a glut of tomatoes during tomato season to enjoy during the months ahead. And so long as your jars are adequately prepared and sterilised your homemade chutney will keep well. I have found some jars at the back of the cupboard after being forgotten about which have been perfectly preserved even after several years.
Not only is this chutney perfect for stocking up your pantry, it is also a great homemade gift idea.
It pairs well with cheeses, nut cutlets, falafel and nut roast. It also makes a tasty addition to sandwiches, wraps and veggie burgers.
And if you are looking for other chutney recipes you could also make a batch of tomato and chilli chutney, look at this recipe for mixed fruit chutney or make some red onion chutney.
The quantities in this easy tomato chutney recipe are sufficient to make approximately 4 to 5 small to medium jars (about 1.5 litres).
Ingredients
- Approximately 2kg tomatoes - use fresh tomatoes rather than tinned tomatoes. Any type of tomato can be used such as plum tomatoes, beef tomatoes, vine tomatoes or cherry tomatoes.
- 150 grams sultanas
- 2 centimetres root ginger (approximately 1 rounded dessert spoon when chopped)
- 2 teaspoons allspice - or you could substitute ground mixed spice.
- 3 teaspoons salt
- 3 dried bay leaves
- 300 grams granulated sugar
- 300 ml red wine vinegar
How to prepare
Chop the tomatoes into small chunks. It is not necessary to remove the skins from the tomatoes.
Peel and finely chop the fresh ginger, cutting into pieces as small small as possible.
Place the chopped tomatoes, ginger, sultanas, allspice, salt, bay leaves, sugar and wine vinegar, ie, all the ingredients, into a large saucepan.
Gently bring the contents of the pan to a boil, then simmer gently (without a lid) until the liquid has reduced and the mixture has thickened. This may take around 45 minutes or so.
Set the oven to a low temperature while the chutney is cooking. Place the empty jars and lids, with lids removed, on a baking tray in the oven for around 10 to 15 minutes to sterilise.
Spoon the hot chutney into the sterilied jars and fill to just below the tops making sure there are no air bubbles. Pierce any air bubbles with a clean knife.
To serve
Don't be tempted to try your homemade chutney straight away, you will need to store it for 6 to 8 weeks to allow the flavours to mature. Once it is ready to eat you can enjoy it in many ways, here are just a few ideas:
- Use as a condiment for falafel, nut cutlets or nut roast.
- Add to sandwiches or wraps along with your favourite filling.
- Use as a topping for burgers such as bean burgers or sweet potato burgers.
- Serve as part of a cheeseboard alongside other homemade condiments such as fig compote, red onion chutney or pickled capers.
To store
- Store the chutney in a dark place such as at the back of a cupboard or in a box, for 6 to 8 weeks before eating.
- The chutney will keep for several months so long as the jars and lids are in a good condition and have been adequately cleaned and prepared.
Tips
- Prepare a couple of extra jars just in case they are needed. The exact quantity of chutney produced will vary depending on the tomatoes used and length of time it is cooked. It is better to have spare jars rather than not enough.
- It is useful to use jars of varying sizes including at least one small jar. This should make it easier to completely fill each jar.
- Make a second batch of chutney before finishing the first batch so that it can start to mature before you run out.
Other recipes for preserves
- Fruit chutney with mixed fruits2 Hours
- Persimmon jam with orange and ginger1 Hours 20 Minutes
- Tomato and chilli chutney1 Hours 45 Minutes
- Seville orange marmalade14 Hours 20 Minutes
Easy red tomato chutney
Ingredients
- 2 kg tomatoes
- 150 g sultanas
- 1 dessertspoon chopped root ginger
- 2 teaspoon allspice
- 3 teaspoon salt
- 3 dried bay leaves
- 300 g sugar
- 300 ml red wine vinegar
Instructions
- Chop the tomatoes into small chunks and place in a large pan.
- Add the ginger, sultanas, allspice, salt, bay leaves, sugar and wine vinegar.
- Gently bring the contents of the pan to the boil and simmer without a lid until the liquid has reduced and the mixture thickened.
- Place the empty jars, without lids, on a baking tray and heat in the oven at a low temperature for about 10 to 15 minutes.
- Spoon the hot chutney into the sterilised jars, filling to just below the tops. Pierce any air bubbles with a clean knife. Add the lids and leave to cool and then store in a dark place for 6 to 8 weeks before eating.
Notes
- Use as a condiment for falafel, nut cutlets or nut roast.
- Add to sandwiches or wraps along with your favourite filling.
- Use as a topping for burgers such as bean burgers or sweet potato burgers.
- Serve as part of a cheeseboard alongside other homemade condiments such as fig compote, red onion chutney or pickled capers.
- Store the chutney in a dark place such as at the back of a cupboard or in a box, for 6 to 8 weeks before eating.
- The chutney will keep for several months so long as the jars and lids are in a good condition and have been adequately cleaned and prepared.
- Prepare a couple of extra jars just in case they are needed. The exact quantity of chutney produced will vary depending on the tomatoes used and length of time it is cooked. It is better to have spare jars rather than not enough.
- It is useful to use jars of varying sizes including at least one small jar. This should make it easier to completely fill each jar.
- Make a second batch of chutney before finishing the first batch so that it can start to mature before you run out.
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