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When I originally made this recipe back in 2013 I’d been gifted packets of mixed cherry tomatoes (green, red, orange and yellow).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
- 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.
Cara
I just made my first batch today. Wow it is good! Like someone else I only had brown sugar so added a tbsp of molasses. Made 4 x 190ml jars (plus a few mouthfuls) for Christmas and have another 2 batches to make with all of my tomatoes (of which most of them ripened before I could make this). I normally find timings to be off in recipes (at least when I made jams last year) but this one was spot on.
Camilla
So happy to hear this Cara, it is a fab chutney:-)
Lisa O’Gorman
Hi I’m in the middle of making this now do I keep the lid of while cooking?
Camilla
Hi Lisa, sorry I didn’t see your message until now. No you don’t put a lid on, the recipe would say if that was necessary.
Pam Coffman
Do you need to seal jars in a water bath canner to preserve them?
Camilla
Hi Pam, no this is how we make preserves in the UK and much of Europe. You can of course water bath if that is your preference but it’s not something I know anything about.
Carol Mac
Delicious!! Thankyou, I’ll definitely make this recipe again
Camilla
Thanks Carol, great to hear:-)
Dawn
I haven’t got yellow or orange only red cherry and half ripen and green tomato can I still make mixed tomato chutney please
Camilla
Hi Dawn, that will be fine.
Mette
I make your spicy tomato and sweet pepper chutney with ripe tomatoes every year and with with great success and then use my green tomatoes in a green tomato chutney. I will definitely try this one with the chillies this year – it sounds delicious. You are such an inspiration, Camilla,
Camilla
Aaw, thank you so much for your kind words Mette. I’m sure you’ll love the chutney, it’s quite addictive:-)
Fran
To preserve, how long should the pint jars be processed in a boiling water bath?
Camilla
Hi Fran, this is how we preserve in the UK as is written. If you wish to water bath I’m afraid you’d have to refer to your jar manufacturer’s instructions I believe.
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:-)
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:-)
Debbie
Hi can you please tell me how much this recipe makes
ie how many jars
Thanks
Camilla
Hi Debbie, the number of jars is 2 as stated in the recipe instructions. I’ve also added it to the pre blurb as was missing, so apologies for that:-)
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:-)
GeorgeW78
This looks very tasty! I wish I could grow tomatoes too but my garden has issues!
Camilla
Thanks, yes tomato growing is one thing I can’t get the hang of!
Debi @ Life Currents
Your chutney looks fabulous! I love making my own preserves like this, and find that tomato chutneys are pleasing to most everyone and are very adaptable. Love this!
Camilla
Thanks Debi, yes I’m a big fan of tomato chutney too:-)
Tara
What a great looking chutney, I love the stuff and could eat it out of a jar!!
Camilla
Thanks Tara, it is wonderful:-)
shirleyl
Making for the first time with home grown tomatoes, have made 2 lots
Camilla
Am very jealous! A) that you can grow tomatoes and b) that you will be eating this lush chutney and I won’t!
Paul Wilson
I’ve got load of tomatoes this year.
Camilla
Lucky you:-)
Sunny
The best tomato chutney we have ever had — time to start again with this year’s crop!
Camilla
Thanks, that’s how I feel too:-)
Dani
We made this last year from our homegrown tomatoes. We multiplied the recipe x4. it did not last long!!!It was delicious! We are making it again this year, but lots more :)))
Camilla
I wish I had luck growing tomatoes but they get to a certain stage and then get some disease:-( Glad you’re enjoying the recipe:-)
Kirsty Fox
I love tomato chutney but have never made one myself but I think I will give it a go now!
Camilla
Fab, you’ll love this recipe:-)
tiggerific1973
I have never made a chutney, I might give it a go 🙂 x
Camilla
You really only need this recipe LOL:-) Best I’ve ever tasted:-)
Lorna Kennedy
How I wish I had seen this earlier 🙂 I grew my own tomatoes for the first time this summer and was totally over-run – this would have been the perfect way to use up the surplus. Might have made good Christmas presents too if it had lasted that long!
Camilla
Oh what a shame – but clever you for being able to grow tomatoes, I have only ever failed at this!
Maddy
I don’t think I’d be adding all the chilli seeds- tho’ hubby would love it!
Camilla
A few is fine to give it a little kick:-)
Paul Wilson
Just about the right time of year for this – yum!
Helen Allan
We love homemade chutneys and make lots throughout the year with veggies from my mother-in-laws allotment. I like to add them to casseroles to sweeten them. Not just for salads and cheeses.
Tracy
Looks delicious and a great way to minimise waste if you have a glut of fruit.
Heather Haigh
Must remember to find this next year if I have a tomato glue. Nover made chutney – must give it a go.
Susan Elaine Carter
This wood be great for my son and I, he loves chutneys, especially with poppadums and pitta.
Paul Wilson
I think I’ve got just enough tomatoes left from the summer to make a batch of chutney.
Irene Wright
Love tomato Chutney especially on top of melted cheese on toast – makes a lovely lunch snack.
sarah lambert
This chutney looks lovely def gonna try making mmm
Irene Wright
must send this recipe to Australia to my sister-in-law – she always has loads of little tomatoes growing along her back fence and sometimes doesn’t know what to do with them for a change.
Camilla
Great, bet the tomatoes in Aus are really tasty with all that sunshine:-)
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.
Hazel Rea
Gosh – it looks like summer in a jar and sounds delicious.
Camilla
It was soo good!
Anneli (Delicieux)
I love a good chutney…yours sounds fab. I will definitely come back to this once our tomatoes start piling up. They have been so slow this year… Thanks for entering this into FSF 🙂
Jacqueline @How to be a Gourmand
Don’t those tomatoes make a lovely photo? Beautiful! Another versatile and tasty creation Camilla – and yes – keep the seeds in next time for an extra kick 🙂
Camilla
Thanks Jacqueline, yep I’ll keep every last seed in next time:-)
Tracy Nixon
Great!!! Thanks for sharing! I adore tomatoes!
Javelin Warrior
Love this spiced chutney, Camilla! This would be delicious on burgers or sandwiches and I love how creative you’re getting with jams and chutneys! Wonderful and tasty and so pleased you’ve shared…
Camilla
Thanks Mark, I’ve run out of jar now so have asked family to save theirs for me, just can’t stop preserving LOL!
Jen @ Blue Kitchen Bakes
A very colourful selection of tomatoes, I love a good tomato chutney, I have a few empty jars waiting for a new purpose now I just need to find some cheap tomatoes. Bet this would be great in a big juicy burger too 🙂
Camilla
I can vouch for the fact that this chutney is superb in a burger as we tried that too at our last BBQ:-)
Janice
oh wow that looks delcious Camilla! Love all those different coloured toms, they are usually so expensive. Thanks for taking part in Dish of the Month
Camilla
Thanks Janice, Nigel is a genius!
Diane Wareing
Never made this before, but i’m definitely having a go at this… I could eat it now! Looks delicious and it perfect for summer picnics 🙂
Louisa Foti
I made a version of this very recipe too last summer – when we had circa 75 tomato plants no less (don’t ask!). Still have a few jars. Totally delish. Tomato Chutney’s definitely one of my favourites, especially with a fair whack of chilli like yours. Would make a fab barbie side, thanks so much for entering it to the Four Seasons Food challenge this month!
Camilla
Thanks Louisa, I wish I had a supply of tomato plants but I’ve never had any success growing them sadly!
Angela
I don’t think this would last too long in my house either – cheese and chutney sandwiches being my favourite lunchtime treat. Gorgeous colours!!
Camilla
Thanks Angela, I’m hoping some more lush tomatoes come my way as it was divine!