If you love a burst of vibrant flavors packed into a versatile condiment, this Homemade Tomato Chutney Recipe will absolutely delight your taste buds. It’s a beautifully balanced blend of tangy tomatoes, sweet apples, and fragrant spices simmered down to a luscious, thick consistency that adds both color and character to any meal. Whether you’re a pickle enthusiast or looking to elevate your sandwiches, curries, or cheese plates, this chutney is a timeless kitchen treasure you’ll want to make again and again.
Ingredients You’ll Need
The secret to this chutney’s incredible flavor lies in its straightforward but thoughtfully chosen ingredients. Each one plays a vital role in creating the perfect harmony: the juicy tomatoes give body and depth, the brown sugar sweetens just right, and the spices infuse every spoonful with warmth and complexity.
- 1.5 kg tomatoes: Peeled and cored for a smooth texture and rich tomato flavor.
- 750 g light brown sugar: Adds gentle sweetness and helps with caramelization.
- 680 ml white vinegar (5% acidity): Brings tang and acts as a natural preservative.
- 3 medium brown or yellow onions, finely chopped: Introduces a soft, savory backbone.
- 2 medium Granny Smith apples, unpeeled and diced: Provides subtle tartness and texture contrast.
- 3 tsp sea salt: Enhances and balances all flavors.
- 1 tsp ground black pepper: Adds mild heat and earthiness.
- 1 tsp yellow mustard seeds: Gives a gentle, peppery pop.
- 1 1/2 tsp curry powder: Infuses a warm, aromatic spice blend.
- 1 1/2 tsp ground turmeric: Contributes color and a delicate, slightly bitter note.
- 1/4 tsp ground nutmeg: Offers subtle warmth and complexity.
- 1/4 tsp ground cloves: Adds depth with a sweet-spicy touch.
- 1/2 tsp red chili flakes: Delivers a mild spicy kick to awaken the palate.
- 2 tsp ground ginger: Brightens the chutney with fresh zing.
How to Make Homemade Tomato Chutney Recipe
Step 1: Sterilize Your Jars
Before diving into the chutney-making magic, it’s crucial to prepare your jars the right way to ensure your chutney stays fresh and safe. Wash the jars well in hot soapy water, rinse thoroughly, then heat them in a preheated oven at 130°C (270°F) for about 15-20 minutes. Keeping the jars warm while you cook makes filling easier and reduces the chance of cracking when hot chutney is added.
Step 2: Peel and Chop the Tomatoes
Use a sharp knife to score a small cross at the bottom of each tomato, then plunge them into boiling water for up to a minute. This quick blanching loosens the skin, allowing you to peel each tomato effortlessly. After cooling in ice water, roughly chop the peeled tomatoes into large dice, which will break down nicely during cooking for that perfect chutney texture.
Step 3: Combine Ingredients and Start Cooking
In a large, non-reactive pot, add all your prepared ingredients: tomatoes, brown sugar, white vinegar, chopped onions, diced apples, and all the spices. Stir everything over medium-high heat until the sugar completely dissolves. This step forms the flavorful base and gets those spices awakening.
Step 4: Simmer Until Thickened
Bring the mixture to a rolling boil, then lower the heat and let it simmer gently for about 50-60 minutes. Stir regularly to avoid burning, especially as the chutney thickens and the liquid evaporates. To check if it’s ready, drag a wooden spoon across the surface—the gap should stay clear momentarily instead of filling back up instantly. This texture means your chutney has the ideal spreadable consistency.
Step 5: Jar and Seal
Once thickened, remove the pot from heat and let the chutney rest for 10 minutes. Fill your warm, sterilized jars immediately with the chutney, seal tightly, and allow the jars to cool down at room temperature. Proper sealing ensures your chutney preserves its lovely flavors for months to come.
How to Serve Homemade Tomato Chutney Recipe
Garnishes
A sprinkle of freshly chopped coriander or mint enhances the chutney’s brightness beautifully. Alternatively, add a few roasted cumin seeds on top for a toasty aroma and crunch that complement the sweet and spicy elements perfectly.
Side Dishes
This chutney shines alongside Indian-inspired dishes like samosas or pakoras, but it’s just as wonderful with cheeses such as sharp cheddar or mild goat cheese. Don’t overlook pairing it with grilled meats or a rustic sandwich to crank your meal’s flavor up several notches.
Creative Ways to Present
For a charming appetizer, serve your homemade tomato chutney in small ramekins tucked alongside warm naan or crisp crackers. You can also swirl it into creamy yogurt or dollop it onto baked potatoes for a unique twist. The possibilities are as endless as your imagination!
Make Ahead and Storage
Storing Leftovers
Once opened, keep your chutney jars refrigerated and always use a clean, dry spoon to scoop out servings. This simple habit keeps your chutney fresh and prevents unwanted spoilage. Stored properly, opened chutney can last a few weeks with its rich flavor intact.
Freezing
If you want to stash chutney for longer, freezing is an excellent option. Transfer portions into airtight containers or freezer-safe bags, leaving some room for expansion. Thawed chutney may have a slightly altered texture but retains all the delicious flavors.
Reheating
To enjoy your chutney warm, gently heat it in a saucepan over low heat, stirring occasionally. Avoid boiling, which can change the texture and dull the spices. Warm chutney brings out its aromas and makes it an even more comforting accompaniment.
FAQs
Can I use canned tomatoes instead of fresh for this chutney?
While fresh tomatoes offer the best texture and flavor, canned tomatoes can work in a pinch. Opt for whole peeled canned tomatoes with no added salt or seasoning for the closest result. You may need to adjust the cooking time slightly since canned tomatoes tend to be softer.
How long does the chutney keep unopened?
When properly sealed in sterilized jars and stored in a cool, dark place, your chutney can last up to six months unopened. The vinegar and sugar act as natural preservatives, giving you plenty of time to savor every jar.
Can I adjust the spice level?
Absolutely! If you prefer less heat, reduce or omit the red chili flakes. For more bite, consider adding a fresh chopped chili or increasing the chili flakes slightly. This chutney is quite forgiving, so feel free to make it your own.
What is the best vinegar to use?
White vinegar with 5% acidity is ideal for this recipe as it provides the right punch without overpowering the other flavors.
Do I have to peel the apples?
Leaving the Granny Smith apple unpeeled adds extra texture and nutrients, plus the peel breaks down nicely during cooking. Ensure you wash them well before chopping to keep the chutney delicious and wholesome.
Final Thoughts
This Homemade Tomato Chutney Recipe is truly one of those kitchen gems that once you make it, you’ll wonder how you ever lived without it. The process requires some patience and love, but the result is a rich, flavorful chutney that brings an instant lift to countless dishes. So grab your apron, gather your simple ingredients, and dive into this rewarding, aromatic journey—you’ll be sharing this recipe with friends and family before you know it!
PrintHomemade Tomato Chutney Recipe
This classic Tomato Chutney recipe combines ripe tomatoes, apples, onions, and a blend of warm spices simmered with vinegar and brown sugar to create a rich, tangy condiment. Perfect for enhancing sandwiches, cheeses, or curries, this chutney requires simmering to develop its perfect thickened consistency and balanced flavors. The chutney is preserved in sterilized jars, making it ideal for long-term storage and flavor maturation over several weeks.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 5 servings
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Ingredients
Produce
- 1.5 kg (3.3 lb) tomatoes – peeled and cored
- 3 medium brown/yellow onions – finely chopped
- 2 medium Granny Smith apples – unpeeled and cut into small cubes
Spices & Seasonings
- 3 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp yellow mustard seeds
- 1 1/2 tsp curry powder
- 1 1/2 tsp ground turmeric
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp red chili pepper flakes
- 2 tsp ground ginger
Pantry Staples
- 750 g (3 3/4 cups) light brown sugar
- 680 ml (2 3/4 cups) white vinegar – 5% acidity
Instructions
- Sterilise the Jars: Preheat your oven to 130°C (270°F). Wash glass jars and metal lids thoroughly with hot soapy water, rinse well, and ensure the lids do not have rubber inserts. Place jars in the oven for 15-20 minutes to sterilise and keep them warm until ready to fill.
- Prepare Tomatoes: Score a shallow cross at the bottom of each tomato with a sharp knife. Blanch tomatoes by placing them in boiling water for 30-60 seconds until the skins start to peel. Immediately transfer tomatoes to a bowl of ice water to cool, then peel off the skins and chop each tomato into roughly eight large pieces.
- Combine Ingredients: In a large, non-reactive saucepan or stockpot, add chopped tomatoes, finely chopped onions, diced apples, brown sugar, white vinegar, and all the spices including salt, pepper, mustard seeds, curry powder, turmeric, nutmeg, cloves, chili flakes, and ginger.
- Heat and Dissolve Sugar: Stir the mixture over medium-high heat until the sugar completely dissolves, ensuring the ingredients are well combined and starting to heat through.
- Simmer the Chutney: Bring the mixture to a rolling boil, then reduce the heat and allow it to simmer gently for 50-60 minutes. Stir occasionally to prevent sticking and burning. Continue cooking until the chutney thickens and reduces in volume. To test, slide a wooden spoon across the surface; if the chutney does not immediately fill the gap, it is ready.
- Safety and Attention While Cooking: As the chutney thickens, it will bubble and spit vigorously—wear long sleeves and use a long-handled spoon to avoid burns. Maintain attentive stirring throughout the simmering process.
- Rest After Cooking: Once thickened, remove the saucepan from heat and let the chutney stand for 10 minutes to settle and cool slightly.
- Jar the Chutney: Remove sterilised jars from the oven while still hot. Carefully fill the jars with the hot chutney, seal immediately with the sterilised lids to preserve freshness and prevent contamination.
- Cool and Store: When jars are cool enough to handle, wipe off any spills on the outside. Label and date the jars, then store them in a cool, dark, dry place. For best flavor, let the chutney mature for at least one week, ideally 2-4 weeks to allow flavors to meld and vinegar to mellow.
- Serving and Handling: Always use a clean, dry spoon when serving chutney to avoid spoilage. Once opened, store the jars in the refrigerator to maintain quality and safety.
Notes
- Use a non-reactive saucepan (such as stainless steel or enamel) to avoid any metallic taste.
- If chutney is too runny after simmering, continue cooking for an additional 5 minutes and test again.
- Long sleeves and a long-handled spoon are recommended to protect from hot spatters during simmering.
- Ensure jars and lids are completely sterilised to maximize shelf life.
- Allowing the chutney to mature for several weeks enhances the flavor intensity and mellows the acidity.
- Use only clean, dry utensils when scooping chutney to prevent spoilage and mold.
