Easy red tomato chutney lives up to its name. Simply place the ingredients in a pan, cook and transfer into prepared jars! I find that it is worth spending the time to make chutney not only because it is far better than mass produced preserves, but they last much longer. I have had some jars which have been perfectly preserved after being forgotten about at the back of the cupboard for several years. 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
- 150g sultanas
- 2cm root ginger (approximately 1 rounded dessert spoon when chopped)
- 2 teaspoons allspice
- 3 teaspoons salt
- 3 dried bay leaves
- 300g granulated sugar
- 300ml red wine vinegar
Equipment needed to make easy red tomato chutney
- Chopping board
- Large sharp knife
- Teaspoon
- Large saucepan
- Long handled spoon
- Approximately 4 to 5 clean empty jars with lids (but prepare a couple of additional jars in case they are needed)
- Baking tray
How to make easy red tomato chutney
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.
Tips
- Any type of tomatoes can be used. Chutney is a good way to make use of a good supply of tomatoes, whether they are homegrown, have been given to you or if you find some in the shops which are good value. For this batch of chutney I used plum tomatoes as they were cheap.
- It is a good idea to 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.
- I find that it is useful to have jars of varying sizes including at least one small jar. This should make it easier to completely fill each jar.
- 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.
- It is a good idea to make a second batch of chutney before finishing the first batch so that it can start to mature before you run out.
Other preserves you may wish to try
Homemade mixed fruit chutney is a versatile recipe which can be adapted to use whatever fruits you have to hand.
Hot tomato chutney is also easy to make and is a great way to add a dash of spice to your plate.
Sweet red onion chutney makes a perfect addition to a cheeseboard and is also great served with nut roast.
Easy red tomato chutney
Equipment
- Chopping board
- Large sharp knife
- Teaspoon
- Large pan
- Long handled spoon
- 4 Clean jars plus a few spare jars if needed
- Baking tray
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.
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