Tomato Chutney

How to Make Tomato Chutney

For the warmer parts of the UK the sunshine of June means only one thing – tomatoes. Grown on the famously sunny Isle of Wight, the tomatoes featured in this recipe for a quick and spicy tomato chutney provide an impressive depth of flavour and sweetness. The only way to deal with a glut of the fruit, tomato chutney will be there to satiate your appetite for preserves year round.

There are, of course, more complicated and time-consuming ways to prepare a tomato chutney. Personally? I prefer my chutney quick and hassle-free. Let’s not split too many hairs; it’s just as good. Simply bung it all in a pan and boil until “jammy”. Why do anything else?

Flavour-wise, things couldn’t be simpler either. A few dried chillies here and a bay leaf or two there make for a subtly spiced chutney, rightly dominated by the flavour of tomatoes. If you wanted to get really fancy, an apple and a handful of raisins wouldn’t go amiss, but added extras aren’t necessary.

Recipe for Spicy Tomato Chutney

Tomato Chutney

Makes 2 Jars


  • 750g piccolo tomatoes, or similar, halved
  • 2 red onions, roughly sliced
  • 100ml cider vinegar
  • 200g brown sugar
  • 4 whole dried chillies, slit
  • 2 bay leaves
  • a pinch of salt & pepper


  1. Tip all of the ingredients into a large saucepan and bring gently to the boil until all the sugar has dissolved.
  2. Meanwhile, sterilise two jam jars with boiling water and set aside.
  3. Bring the chutney to a brisk boil and cook until thick and “jammy”. This should take 20-25 minutes.
  4. When ready transfer the chutney to the sterilised jars and seal. Set aside to cool before chilling, the chutney will be ready to eat the following day.

Tomato Chutney Recipe Quick Tomato Chutney Recipe

Cost: Despite being top-quality, homegrown tomatoes, the fruit used in this recipe actually set us back under £2. If you shop around, it’s possible to buy even the finest ingredients at a reasonable price. Indeed, two pots of this delicious tomato chutney should set you back no more than £3.

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19 comments on “Tomato Chutney

  1. PotSoup
    June 18, 2014 at 7:11 pm

    Splendid photography! Liked all the other chutneys too.

  2. must be thrifty
    June 18, 2014 at 11:46 pm

    Love the lazy chutney idea. Just wondering how long they keep for in the pantry. 6 months-ish?

    • frugalfeeding
      June 20, 2014 at 1:32 pm

      I’d say a year or more if sterilised properly and thoroughly.

  3. Cheesy Biscuit
    June 19, 2014 at 10:37 am

    I do like the way you cook – goes to show how you can make simplicity of ingredients and recipes shine. I love how vibrant and appealing your food always is. Love a good tomato, usually gobble them fresh, but this recipe tempts me!

    • frugalfeeding
      June 20, 2014 at 1:17 pm

      Thank you very much 🙂 – I adore simplicity. I expect I’ll have a very minimalist house in 10 years time.

  4. DellaCucinaPovera
    June 19, 2014 at 11:22 am

    Looks lovely- chili and bay leaves are a great combination!

  5. cookinginsens
    June 19, 2014 at 11:48 am


  6. Conor Bofin
    June 19, 2014 at 1:46 pm

    The recipes just keep getting better and better Nick. Keep at it.

    • frugalfeeding
      June 20, 2014 at 1:16 pm

      I dread to think what you thought of my recipes a year ago 😉 – thanks, Conor!

  7. taplatt
    June 19, 2014 at 6:31 pm

    Yum. I’ve got a similar-but-totally-different tomato chutney/jam recipe:

    • frugalfeeding
      June 20, 2014 at 1:31 pm

      Flavour-wise it’s different, but the process is more or less the same. I like it.

  8. Gillie
    June 20, 2014 at 8:01 pm

    It will be at least mid July before my tomatoes are ready to be turned into chutney.. but then I am in the frozen north 🙂

  9. PassTheKnife
    June 20, 2014 at 8:12 pm

    A simple but satisfying snack. Preserves are wonderful way to savor those fresh ingredients all year long.

    • frugalfeeding
      July 14, 2014 at 9:42 pm

      We’d never save it though, we get through it too fast!

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