a jar of red tomato chutney on a wooden board with round crackers and a block of cheese

Tomato chutney

  • makes 2 x 500g jars
  • Easy

This is the perfect recipe to use up a glut of ripe summer tomatoes and is a great accompaniment to a cheeseboard


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



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


  • 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

Nutritional Information

  • Kcals -2