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When I originally made this recipe back in 2013 I’d been gifted packets of mixed cherry tomatoes (green, red, orange and yellow).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