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When I originally made this recipe back in 2013 I’d been gifted packets of mixed cherry tomatoes (green, red, orange and yellow).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
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
Sublime mixed tomato chutney made with a variety of ripe and green cherry tomatoes with a kick of chilli!
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.
Recipe 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).
Nic | Nic's Adventures & Bakes
Thanks for sharing, this looks a lovely chutney 🙂
Camilla
Thanks Nic, it’s a wonderful chutney:-)
Debbie
This tomato chutney is such a clever way to use all of those cherry tomatoes from the garden. We love tomato chutney , it adds a little zest to plain meals . I’m tucking this away , such a useful recipe.
Camilla
Thank you Debbie:-)
Debra
Oh…how perfect for the rest of the tomatoes from my garden. I tried a small batch and it was DELISH….so I’m going to make a ton of this chutney this weekend. We will be so happy to have it on hand all winter.
Camilla
Excellent, so glad you like the recipe:-)
Dawn Reader
They all sound nice , I have a lot of green tomatoes left and some red can you mix red and green to gather to make chutney
Camilla
So do I so I was going to try using some of them in this chutney but I’ve never used green tomatoes before so not sure what they taste like. So I wouldn’t add more than a 1/4 to 1/2. Sorry I can’t be more helpful at the moment.
Janice
This looks so delicious, I love tomato chutney.
Camilla
Thank you Janice, it is super delicious:-)
Kavita Favelle
This looks just like the kind of chutney I really enjoy, lovely photography too!
Camilla
Thank you Kavey, it is a glorious chutney:-)
Beverly
I make chutney with green tomatoes usually but like the sound of this one. Another use for chutney is to add it to a meat stew or Bolognese and it adds depth and sweetness to it especially if the base is tomatoes which can be a little bland if not cooked as a ragu or you like it with a tad of sweetness against the sharpness of tomatoes.
Camilla
I wish I could grow tomatoes they always get to a certain stage and then rot. Green tomato chutney sounds yummy, never had it. Like your ideas but this chutney was so good we just wanted to enjoy it on its own:-)
Paul Wilson
Great recipe for this time of year.
Joan Beggs
Good morning
Chills and tomatoes have all ripened at the one time. If I make his chutney, how long will it keep for?
Thanks
Camilla
Hi Joan, I can’t say I tested the keeping qualities out on this chutney as it was so darn delicious we ate it every day with every meal so it didn’t last very long. But I imagine it would keep for at least a year in a cool dark place if not longer.)
Lisa Williams
Fab I love a Nigel Slater recipe he is great at making sure nothing is wasted 🙂 Like you
Camilla
Thanks Lisa:-)