Try this recipe for homemade tomato chutney, then check out our courgette chutney, beetroot chutney, pear chutney, plum chutney and more chutney recipes.


  • 3 red onions, thinly sliced
  • 1kg ripe tomatoes, chopped
  • 8 cloves garlic, thinly sliced
  • 2 thumb-sized pieces ginger, peeled and finely chopped
  • 300g soft light brown sugar
  • 250ml red wine vinegar
  • 2 tsp dried chilli flakes


  • STEP 1

    Tip all of the ingredients into a large pan and simmer for 45 minutes over a medium heat until the tomatoes have completely broken down. Turn up the heat to high and cook, stirring and scraping the bottom regularly, for 20 minutes or until the mixture has become jammy.

  • STEP 2

    Pour into sterilised jars and put on the lids. Once cool these will keep in a cool, dark place for three months if unopened. Once opened, keep in the fridge and consume within one month.

Use up your summer glut with these easy tomato recipes

Cherry tomatoes on the vine in a roasting tin


Adam Bush Chef Portrait
Adam BushDeputy food editor

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