Mixed Tomato Chutney is an utterly delicious way to preserve ripe and green cherry tomatoes. It has a wonderful chilli kick which is contrasted with the sweetness of sultanas and Muscovado sugar. It’s the best tomato chutney recipe I’ve ever tasted!
When I originally made this recipe back in 2013 I’d been gifted packets of mixed cherry tomatoes (green, red, orange and yellow). This year I found myself with 18 self-seeded cherry tomato plants which had spawned from a couple of plants I bought last year at the local parish day.
Hence I decided it was time to re-visit and reshoot this wonderful tomato chutney recipe and put some of my homegrown tomatoes to good use. This recipe is an adaption of Nigel Slater’s Tomato Chutney
I have tweaked the recipe to include red wine vinegar, sultanas and red onions and lowered the Muscovado sugar content slightly!
Instead of putting the red chilli pepper in whole, I chop it up and include the seeds which gives the chutney a delightful kick. You can always leave the seeds out if you prefer or put fewer in.
This Mixed Tomato Chutney goes so well with so many meals that it won’t last very long at all! My mother even phoned up to say “wow” after tasting it!
How do you make Mixed Tomato Chutney?
- Start by gathering your ingredients.
- Chop the red onion, red chilli and cherry tomatoes (keeping the green tomatoes separate). I’d use about 1/4 to 1/3 total green tomatoes.
- Place all the ingredients bare the ripe cherry tomatoes into a preserving pan and simmer for 25 minutes.
- Then add the red, yellow and orange cherry tomatoes and simmer for a further 35 minutes.
- Finally pot up into jars and seal with lids immediately.
How Long will Mixed Tomato Chutney keep?
Tomato Chutney is best eaten in the first year (keep in a cool, dark place). Once opened eat within 4 weeks.
What is Tomato Chutney used for?
Tomato Chutney goes well with cheese and biscuits, cold meats, sandwiches, kebabs, burgers, quiche etc. You’ll find you want to add it to all your meals as it’s so good!
When is the chutney ready to eat?
You can eat this tomato chutney immediately but if you leave it a few weeks the flavours will mature. We have never waited though!
Do you have to use Sultanas in this cherry tomato chutney recipe?
No, you can use any dried fruit you like eg currants, raisons, chopped figs, dates etc.
More Chutney Recipes
I’m sure I’ve put you in the mood for chutney making! For more chutney recipe inspiration you might like the following recipes:
- Spicy Baby Tomato & Sweet Pepper Chutney
- Easy Green Tomato Chutney – with figs
- Easy Spicy Mango Chutney
- Easy Tomato & Persimmon Chutney
- Apricot & Apple Chutney
- Kavey’s Apple Date and Ginger Chutney
- Spiced Pear & Cider Christmas Chutney
- Rhubarb Chutney with Strawberries & Ginger
- Chunky Plum & Apricot Chutney
- Best Beetroot Chutney
This is the best tomato chutney recipe I have ever tasted so I’m sure you’ll love it too. Don’t forget to tag me using @fabfood4all on social media when you make it and leave a comment below. I love hearing from you!
Pin my Mixed Tomato Chutney for later!
Mixed Tomato Chutney
Ingredients
- 900 g red, orange, yellow & green cherry tomatoes (use a maximum of 1/4 green tomatoes) chopped in half (leave a few tiny ones whole)
- 90 g sultanas
- 350 g red onions chopped
- 225 g light Muscovado Sugar
- 1 tsp salt flakes
- 2 tsp mustard seeds
- 1 large red chilli finely chopped + a few seeds or all if you like it hot.
- 200 ml white wine vinegar
- 100 ml red wine vinegar
Instructions
- Prepare your jars & lids by sterilising (I like to dishwasher mine, put in oven at 140°C for 20 mins then turn off and leave to stay warm until needed).
- Add all the ingredients to a preserving pan including any green tomatoes but omit the red, orange and yellow ones.
- Bring to the boil and then reduce to a simmer for 25 minutes, stirring occasionally.
- Add the rest of the tomatoes and simmer for a further 35 minutes. (Be sure to time from when the mixture starts to simmer again).
- Ladle into the hot, sterilised jars (see notes) and seal with lids immediately (makes enough to fill just over 2 large 500 ml jars).
- Allow to cool, then store in a cool, dark place.
- Best eaten within the first year. Once open keep in the fridge and consume within 4 weeks. Can be eaten straight away or keep for a few weeks to allow flavours to develop further.
Jayne Sullivan
This looks so good. I have wanted to make chutney for ages.
Sarah Fawcett
This looks delicious and a great recipe for using up crops of tomatoes
Camilla
Oh it was so good it didn’t last 5 minutes in our house:-)
shaheen
I have missed out this year on homegrown tomatoes, therefore making my own chutney 🙁 Like the use of mixed tomatoes here.
[email protected]
I have just made some of this and it’s lovely. My only problem now is I don’t know how to store it or how long it lasts for. X
Camilla
We ate ours so quickly it wasn’t an issue. Store unopened jars in a cool dark place and once opend place in the fridge. I’m sure you will eat the chutney before storage becomes a problem:-)
Paul Wilson
It’s tomato season, and the greenhouse is overflowing. Time for chutney.
Ursula Hunt
Will give this a try, great crop of tomatoes this year- thanks for the recipe
chris nichol
This looks fantastic, I would never have thought to make my own tomato chutney, can’t wait to try it.
nicky63
Really glad I found this, I have a cracking harvest of tomatoes and chillis this year so am always on the lookout for recipes to preserve them!
Clare Webb
We have a garden full of tomatoes that are going to waste so this is a brilliant idea! Thanks for sharing!
Mark Whittaker
I love chuntney , great recipe, I love that you have used some interesting varieties of Toms too. Though, a chutney is a great way of getting the best out of a dull one too.