Tomato Chutney

Added by del
Tagschutney preserve tomato
Prep time1/2 hour
Cooking time1 1/2 hours
Serves1.5 kg of chutney


350 mL malt vinegar
8 ripe tomatoes
2 brown onions - large
1 red apple
3 garlic cloves
2 tsp whole grain mustard
fresh ginger
50 mL red wine
15 tsp raw sugar



  1. coarsley chop tomato and onion, finely chop apple and put in saucepan on low heat with 200ml of vinegar
  2. finely chop ginger and garlic and add to pan with red wine, mustar and sugar and stir until sugar disolves
  3. simmer for 40 minutes stirring frequently, taste and add salt and pepper as required
  4. add remaining vinegar and simmer further 40 minutes or until all liquid is gone - continue to stir frequently so the pan doesn't burn
  5. sterilize jars with metal lids in dishwasher, oven or in boiling water
  6. fill jars with hot chutney mix, allow to cool then seal
  7. store in a dark dry place for up to several months and refridgerate when open


you can use less sugar - it will be tarter and won't keep as long


You must be logged in to add comments.