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When I originally made this recipe back in 2013 I’d been gifted packets of mixed cherry tomatoes (green, red, orange and yellow).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