Tomato Chutney Recipe

Ingredients:

3 lb (1.4 kg) ripe tomatoes
1½ lb (675 g) cooking apples
2 oz (56 g) salt
1½ pints (900 ml) vinegar
3 cloves garlic
2 oz (56 g) mixed pickling spice
2 teaspoonsful ground ginger
6 oz (170 g) brown sugar

Method:

Skin and slice the tomatoes, Peel, core and slice the apples.
Put into a pan with the salt, vinegar, ground ginger and sugar. Add the pickling spice and garlic tied in a piece of muslin.
Bring to the boil and then cook until thick.
Pot into clean, hot, sterilized jars and seal whilst still hot.
Label with contents when fully cooled.

Makes about 4 lbs (1.8 kg) Tomato Chutney.

Making Your Own Chutneys Help

This article will get you started and explain the finer ponts of making your own chutney:

Chutney - Making Chutneys at Home

Making Your Own Chutney?

Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.

Filed under All Recipes, Chutneys, Tomatoes, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by Val

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Comments on Tomato Chutney Recipe »

nina @ 7:50 am

Hi there,
Can I just mention that in the method for the tomato chutney it does'nt say about when to add the brown sugar, I should have figured it out but not till it was too late.
Can I also ask if the chutney should taste souly of vinegar or does it get better tasting the longer you leave it, or do you think I might not have boiled for long enough, please help!
regards Nina

Val @ 3:18 pm

Thanks for pointing out that I hadn't said when to add the sugar. I've amended the recipe. I wouldn't give up on it just yet - a big advantage to all chutneys is that they improve with age and you'll loose the predominant taste of the vinegar. If properly stored it should remain in good condition for years and it’s best to give it at least 3 months to mature before eating. It’s the storage that really matters and making certain that the covers have no metal in them as the vinegar will corrode it. Use plastic screw or snap-on type or plastic preserving skin.

Sarah @ 11:26 am

Hi Val,
Where is the best place to buy the jars from? I've never ever made anything like this before, but my Mum gave me some tomato plants, and I have shed loads of them now!!
I've also located a tomato soup I'm going to try, but love the idea of your chutney.
Thanks.