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When I originally made this recipe back in 2013 I’d been gifted packets of mixed cherry tomatoes (green, red, orange and yellow).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
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.
Karen Windsor
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.
Camilla
Excellent Karen, that sounds like a wonderful addition:-) Thank you for taking the time to give your feedback:-)
Cathy
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.
Camilla
Excellent Cathy, so glad you like the recipe, always good to use up what you have instead of buying more:-)
Sally Farrell
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.
Camilla
Excellent Sally, sounds delicious!
Dawn
Can you tell me how many calories are in 100g please
Camilla
Here’s a link to a recipe calorie calculator. https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Dawn
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
Camilla
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.
Dawn
I haven’t got onions or salt flakes can I use any thing else
Camilla
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.
Denise
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 …
Camilla
Thank you Denise, so happy that you like the recipe as much as I do:-)