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.
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
- Tip all of the ingredients into a large saucepan and bring gently to the boil until all the sugar has dissolved.
- Meanwhile, sterilise two jam jars with boiling water and set aside.
- Bring the chutney to a brisk boil and cook until thick and “jammy”. This should take 20-25 minutes.
- 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.
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.
19 replies on “Tomato Chutney”
Splendid photography! Liked all the other chutneys too.
Thank you very much – I love preserves 🙂
Love the lazy chutney idea. Just wondering how long they keep for in the pantry. 6 months-ish?
I’d say a year or more if sterilised properly and thoroughly.
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!
Thank you very much 🙂 – I adore simplicity. I expect I’ll have a very minimalist house in 10 years time.
Looks lovely- chili and bay leaves are a great combination!
They are indeed – subtle but effective.
The recipes just keep getting better and better Nick. Keep at it.
I dread to think what you thought of my recipes a year ago 😉 – thanks, Conor!
Yum. I’ve got a similar-but-totally-different tomato chutney/jam recipe: https://taplatt.wordpress.com/2011/08/18/recipe-tomato-jam/
Flavour-wise it’s different, but the process is more or less the same. I like it.
[…] Tomato chutney. […]
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 🙂
Ah, yes – it must still be chilly up there!
A simple but satisfying snack. Preserves are wonderful way to savor those fresh ingredients all year long.
We’d never save it though, we get through it too fast!