Print

Homemade Tomato Chutney Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 80 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Rest After Cooking: Once thickened, remove the saucepan from heat and let the chutney stand for 10 minutes to settle and cool slightly.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://justsosavory.com/homemade-tomato-chutney-recipe/