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You are here: Home / Preserves / Mixed Tomato Chutney

Mixed Tomato Chutney

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Mixed Tomato Chutney Pinterest image.
Mixed Tomato Chutney Pinterest image.
Mixed Tomato Chutney Pinterest image.
Mixed Tomato Chutney Pinterest image.

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!

Mixed Tomato Chutney in a jar surrounded by cherry tomatoes in various colours.

When I originally made this recipe back in 2013 I’d been gifted packets of mixed cherry tomatoes (green, red, orange and yellow).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

A jar of Mixed Tomato Chutney with cheese & biscuits.

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.

A jar of Mixed Tomato Chutney with cheese & biscuits.

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! 

A jar of Mixed Tomato Chutney surrounded by green, red, yellow & orange cherry tomatoes.

How do you make Mixed Tomato Chutney?

  • Start by gathering your ingredients.

Ingredients for Tomato Chutney

  • 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.

Chopped red onion, cherry tomatoes, green cherry tomatoes & red chilli pepper.

  • Place all the ingredients bare the  ripe cherry tomatoes into a preserving pan and simmer for 25 minutes.

Tomato Chutney cooking step by step shots.

  • Then add the red, yellow and orange cherry tomatoes and simmer for a further 35 minutes.

Tomato Chutney - potting up into jars.

  • 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.

A jar of Mixed Tomato Chutney surrounded by green, red, yellow & orange cherry tomatoes.

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!

A jar of Mixed Tomato Chutney with cheese & biscuits.

 

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!

A jar of Mixed Tomato Chutney surrounded by green, red, yellow & orange cherry tomatoes.

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.

A jar of Mixed Tomato Chutney surrounded by green, red, yellow & orange cherry tomatoes.

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 in a jar with fork in it.

Spicy Baby Tomato & Sweet; Pepper Chutney

  • Spicy Baby Tomato & Sweet Pepper Chutney
  • 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

Overhead shot of opened jar of Mixed Tomato 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 Pinterest image.

A jar of Mixed Tomato Chutney surrounded by green, red, yellow & orange cherry tomatoes.
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4.88 from 16 votes
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Mixed Tomato Chutney

Sublime mixed tomato chutney made with a variety of ripe and green cherry tomatoes with a kick of chilli!
Course Side Dish, Snack
Cuisine British
Keyword cherry tomatoes, green tomatoes, sultanas
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 500 ml jars (just over)
Author Camilla Hawkins

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.

Video

Notes

Once the chutney is simmering sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the chutney is ready. Washed lids should be sterilised with boiling water and then left to drain (if still wet place in oven once you’ve turned the heat off and run with just the fan for a few minutes).

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Reader Interactions

Comments

  1. Karen Windsor

    06/10/2021 at 11:05 am

    One of the nicest chutneys I’ve ever made. I added stoned chopped dates in place of sultanas and they gave it a really lovely sticky sweetness.

    Reply
    • Camilla

      06/10/2021 at 5:51 pm

      Excellent Karen, that sounds like a wonderful addition:-) Thank you for taking the time to give your feedback:-)

      Reply
  2. Cathy

    17/09/2021 at 3:20 pm

    This is lovely! I did have to make a couple of substitutions such as golden raisins for the sultanas and dark brown sugar for the muscovado sugar. I also added a tablespoon of molasses to get the rich flavor that you need with the muscovado sugar. I will definitely be making this again!! It made 5 cups.

    Reply
    • Camilla

      18/09/2021 at 12:24 am

      Excellent Cathy, so glad you like the recipe, always good to use up what you have instead of buying more:-)

      Reply
  3. Sally Farrell

    16/09/2021 at 12:28 pm

    I had some left over patty pan squashes and runner beans, so substituted these for some of the tomatoes. Worked a treat! Great with cheese board.

    Reply
    • Camilla

      16/09/2021 at 4:37 pm

      Excellent Sally, sounds delicious!

      Reply
  4. Dawn

    13/09/2021 at 8:26 pm

    Can you tell me how many calories are in 100g please

    Reply
    • Camilla

      13/09/2021 at 11:47 pm

      Here’s a link to a recipe calorie calculator. https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

      Reply
  5. Dawn

    13/09/2021 at 8:06 am

    Hi can you use chilli flakes instead of fresh chillis if so how much should had, also can I use white vinegar instead of white wine vinegar please

    Reply
    • Camilla

      13/09/2021 at 3:44 pm

      Hi Dawn, I would use 1/4 tsp of chilli flakes instead of the chilli. If you don’t have white wine vinegar then just use all red wine vinegar, I only use my white vinegar for cleaning.

      Reply
  6. Dawn

    12/09/2021 at 4:13 pm

    I haven’t got onions or salt flakes can I use any thing else

    Reply
    • Camilla

      12/09/2021 at 4:25 pm

      Wait until you can get some onions or can you borrow from a neighbour? You can use ordinary salt if you don’t have salt flakes.

      Reply
  7. Denise

    25/02/2021 at 5:35 pm

    I just made this chutney
    So easy and just had to taste, of course, as it finished, …. it’s just vibrant and fruity and immediately imagined it with cheeses or cold meats … and some good sharp wine like Sauvignon Blanc … i only had soft brown sugar which is much milder than the Muscavado the recipe calls for so I just added a couple dessert spoons of Agave to give it a kick … it worked beautifully
    Thanks for the recipe …

    Reply
    • Camilla

      26/02/2021 at 4:04 pm

      Thank you Denise, so happy that you like the recipe as much as I do:-)

      Reply
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