Fruity tomato chutney

This fruity tomato chutney is packed with tomatoes and sultanas, with apple cider vinegar for tang, and a warming blend of spices and chilli for zing. Sweet, tangy and gently spiced, it's delicious with cheese, cold meats, pork pies or simply spread on a ham or cheese sandwich.

This fruity tomato chutney came about as a way of using a mixed batch of tomatoes from the allotment. Some were still firm, and others were getting a little soft, but they all went into the pan together. It's a useful way to turn a surplus into something you can enjoy alongside all sorts of meals.

There's very little work involved in making this tomato chutney beyond chopping the tomatoes and onions. Everything goes into one pan, then it's simply a matter of letting it simmer, with an occasional stir, until it turns thick and chutney-like. The sultanas add plenty of fruity sweetness, balanced by the tang of apple cider vinegar.

I particularly love the mixed spice in this chutney. It adds that familiar warmth of cinnamon, nutmeg and cloves, which works so well with the tomatoes and brown sugar. Ginger, mustard powder and a little chilli round out the flavour with a gentle heat. Having spent many years enjoying Mrs Balls chutney in South Africa, I think this homemade version gives it a run for its money!

My favourite way to eat this fruity tomato chutney is with a good pork pie, but it's equally at home with cheese, cold meats or in a sandwich. A couple of spoonfuls stirred into a stew or casserole adds a lovely depth of flavour - a little trick from my years in South Africa, where chutney earns its place in the cooking pot as well as on the table.

You might like to try some of my other chutney recipes too:

• Mrs Balls chutney
• Green tomato chutney
• Easy mango chutney

Why I love this fruity tomato chutney

• Very little hands-on work - once everything is chopped, it all goes into one pan to simmer, with just an occasional stir.
• A useful way to use up tomatoes - a mixture of varieties works well, including ripe tomatoes that are starting to soften.
• Plenty of flavour - sultanas and brown sugar bring sweetness, vinegar adds tang, and mixed spice gives it a lovely warmth.
• As much chilli as you like - leave it out, keep it gently spiced or add a little extra chilli for more heat.
• More than a condiment - serve it with cheese, cold meats or my favourite pork pie, or stir a spoonful into a stew or casserole for extra flavour.

Ingredients for tomato chutney

**This is just an overview to explain why I used a particular ingredient. The complete list of ingredients and the exact measurements are on the printable recipe card at the end of this post.**

• Tomatoes. I used a mixture of tomatoes that hubby had grown on the allotment. Any variety will work, and you can combine firm, ripe tomatoes with those that are starting to soften. There's no need to peel them, as the skins aren't noticeable in the finished chutney, but if you prefer yours peeled, I've included an easy method below.
• Onions. I like to use white onions, but red onions work too. Peel and finely dice them into pieces approximately 1 cm (just under ½ inch) in size.
• Sultanas. These add fruity sweetness. There's no need to soak them first, as they soften and plump up while the chutney cooks.
• Vinegar. Apple cider vinegar is my preference for its fruity flavour, which complements the tomatoes and sultanas. Use vinegar labelled with 5% acidity. White wine vinegar of the same strength can be substituted.
• Brown sugar. This balances the tang of the vinegar and softens the heat of the chilli and spices. I use dark brown sugar because its molasses adds a deeper flavour and rich, dark colour. Sugar also contributes to preservation by reducing the water available for micro-organisms to grow.
• Ginger, mustard and mixed spice. Use ground ginger and mustard powder so they blend evenly into the chutney. They add a little pungency, while the cinnamon, nutmeg and cloves in the mixed spice bring the warming flavour I particularly love.
• Chilli paste. This is optional, but I like a little for gentle heat. Adjust the amount to suit your taste and the strength of your paste.
• Salt and pepper. Taste the chutney towards the end of cooking and season to your liking. Let a spoonful cool slightly before tasting so you can judge the flavours more easily.

How to make easy tomato chutney

Preparation

• Peel and dice the onions
• Peel the tomatoes - optional; see below for easy instructions if you do want to peel them. Then chop them into small dice.

Step 1: Place all the ingredients into a large wok or saucepan.

Step 2: Turn the heat to high and bring to a boil, stirring often.

Step 3: Once boiling, turn the heat to a simmer and leave uncovered for an hour to an hour and a half, stirring occasionally. If your chutney is still quite thin, leave it to simmer until it has thickened.

Step 4: The chutney will be ready when it leaves a trail that closes up quite quickly when you draw a spoon through it. It will thicken further on cooling.

Spoon the hot chutney into warm, sterilised jars. If using waxed preserving discs, place one directly onto the surface of the chutney, waxed side down. Wipe the rims clean, seal immediately with vinegar-proof lids and leave to cool. Never put hot chutney into cold glass jars as the sudden temperature change could cause the glass to crack or shatter.

Foodle Club top tips

Follow these handy tips to ensure your fruity tomato chutney always turns out perfectly:

• Treat the cooking time as a guide. Juicy tomatoes release more liquid than firmer, fleshier varieties, so your chutney may need longer to thicken. Go by the consistency rather than the clock.
• Leave the lid off. The liquid needs to evaporate as the chutney simmers. Covering the pan traps steam and slows this down.
• Use a wide, heavy-based pan. A large surface area helps the liquid evaporate faster, while a heavy base distributes heat more evenly and reduces the chance of sticking.
• Chop the vegetables evenly. Small, similar-sized pieces help the tomatoes and onions cook evenly and give the finished chutney a consistent texture.
• Start gently. Stir over a low heat until the sugar has dissolved, then bring to a gentle simmer.
• Stir more often as it thickens. Pay particular attention to the bottom and corners of the pan. Reduce the heat towards the end to prevent the chutney from catching.
• Check for a clear trail. Draw a wooden spoon across the bottom of the pan. When the chutney is ready, it should leave a trail that doesn't immediately fill with watery liquid. Remember that it will thicken further as it cools.
• Taste a cooled spoonful. Let a small sample cool before checking the seasoning and chilli heat - it's easier to judge the flavours, and you won't burn your tongue!
• Use a non-reactive pan. Stainless steel or enamel is ideal. I used a ceramic wok. Avoid aluminium, copper or uncoated cast iron, which can react with the vinegar and affect the flavour.

How to sterilise jars

To sterilise jars in the oven:

• Wash the jars and the lids in hot soapy water, rinse, but do not dry them.
• Stand them upside down on a baking tray while they're still wet.
• Place the tray of clean, wet jars and lids into a preheated oven at 180ºC / 350ºF for 15 minutes.
• Don't place rubber seals in the oven - remove the seals from the lids and place them in a pan of boiling water for 5 minutes.

To sterilise jars in the microwave:

• Wash the jars and the lids in hot soapy water, rinse, but do not dry them.
• Place them in the microwave whilst still wet.
• Microwave on full power for 2 minutes
• If the lids are made of metal, DO NOT MICROWAVE.  Instead, place the lids in a pot of boiling water and boil for 5 minutes.

How to peel tomatoes

This is the easy way to peel tomatoes:

• Place the tomatoes into a large bowl and cover them with boiling water. Make sure they are completely submerged.
• Leave them to stand for 2 minutes, then plunge them into ice-cold water.
• Using a sharp knife, make a shallow cross at the base of the tomato and peel the skin away. It should come off easily.

Equipment tips

• As mentioned above, avoid using aluminium, copper or uncoated cast iron, which will react with the vinegar and affect the flavour of the chutney.
• Use a wooden or silicone spoon or spatula to avoid scratching the base of the pan.
• You don't need fancy jars to get started. If you only make chutney occasionally, supermarket jam jars can be an economical option. Use the jam in your baking - this coconut jam slice is a good excuse - then wash and sterilise the empty jars as described above. Choose jars in good condition with well-fitting, undamaged, vinegar-proof lids.

Storage

I store my homemade chutney in sterilised, sealed jars in a cool, dark cupboard. Using this method, I've kept unopened jars for over a year. Once opened, I refrigerate the chutney and always use a clean spoon. I've kept opened jars refrigerated for three to four months, although these keeping times reflect my own experience rather than a formally established shelf life for this recipe.

Fruity tomato chutney FAQ

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