Hi Barrie, I can vouch for the fact that the timing is not out as I recently made a batch of this chutney to enter into the summer Parish Day. I’m not sure what went wrong but perhaps you added the wrong amount of vinegar or your pan wasn’t hot enough? I have some step by step shots that I took so will add them and make a video soon.

Great recipe but the timings are off. More like 3-4 hours to get chutney consistency. Too much liquid?

Hi Julia, that’s so good to hear. So pleased you like the recipe as much as I do:-)

Just making my second batch. It’s amazing.i sold some at an Autumn charity morning. It looks tastes as good as it looks.

Yes Breezy, it’s the same principle. As the jar cools a vacuum is formed which seals the jar. Although the lid does not need to be hot, it soon heats up with the steam from the hot chutney.

In reply to Camilla.

Can you explain what you do in the UK if you don’t do a water bath? Do you put it in a hot jar with a hot lid and screw down the ring and let it seal as it cools? I have done this with marmalade and juices.

Awesome Joanne, so glad you like the recipe and can make further tweaks to make it to your taste:-)

Absolutely divine!!!! I made this chutney yesterday and it was so easy. I followed the recipe but I did take the skins off the tomatoes – I soaked the tomatoes in boiling water for about 20 minutes or so, quite easy to do, just a little time consuming but well worth it. I would up the chilli flakes to 1 tsp next time, give it a little more fire My chutney is their jars, with Christmas decorations on, ready for gifting, looks fantastic

Thank you so much for your wonderful feedback Faith, so very happy that you love this chutney:-)

Thank You So Much! This is absolutely awesome! I just finished up and I was tasting & sampling, through out the process. I made something similar to this a few years back but could never locate that recipe again. Well, after making this one I’ll no longer look for that previous one nor will I search for a new one. This recipe is a keeper! I had to convert the metric measurements but I had a scale that helped and there are so many apps that one could use if they don’t have a food scale. I didn’t have muscovado so I substituted that with dark brown sugar. I used quarter pint sized jars (4 ounce size) and this filled 8 of them. Again, thank you so much for sharing this recipe!

Thanks Suzanne, do let me know if you try it:-)

Awesome Jane, so glad you like the recipe:-)

Have made this so many times… I love it, I will be making a batch tomorrow to take to friends. The recipe is clear and perfect to me, and thank you for it.

Hi Rev, I would love to help but you cannot accurately convert a weight to a volume measurement and I’m not here to give out false information which could lead to recipe failure. For $1.99 you can buy digital scales that do grams and ounces from Amazon, I highly recommend you buy a set which will enable you to make preserves and bakes accurately from non US sites.

Cherry tomatoes tend to be quite sweet so the flavour will be a bit different, I’d just use vine ripened tomatoes in that case chopped to a similar size.

Hi Gwen, no water bathing isn’t something we do for jam and chutney in the UK but if you wish to, I’d follow the jar manufacturers guidelines.

Awesome Judy, so pleased you love the recipe and that you made it your own too:-)

I have made two batches of this chutney this week. The first batch I made pretty much exactly to the recipe but three times the quantity. I was so impressed I have just made another batch – this times x 4! The second batch I substituted quite a few of the ingredients but kept the ratio the same – once again it turned out beautifully.

Having never made this recipe without the dried fruit I couldn’t say. Could you perhaps puree/blend it so that it isn’t noticeable but still adds to the flavour? I never ate figs as a child but I loved Fig Rolls.

Hi Michele, store the jars in a cool, dark, dry place – I keep mine in a cupboard in my garage, my grandmother kept hers in her cellar. Once open, store in the fridge where it will last at least 2 months.

Awesome Jessica, so glad you liked the recipe and adapted to what you had. Perhaps you could start saving a few jam jars for your next chutney:-)

This came out amazing! I was worried to make it after a different chutney recipe didn’t come out to well, but this one was awesome. I didn’t have currants and so substituted raisins instead and it worked great. I also used light brown sugar instead. I fed a family of nine this with other dishes and it was a hit. I didn’t have any canning jars so I’m hoping to eat it on everything as much as possible before it goes bad. Thank you so much for the recipe.

Hi Natalya, this recipe isn’t canned, which I take to mean giving it a water bath. Just make it as per the instructions for a shelf stable chutney. I certainly wouldn’t freeze it.

Hi Helen, you could use larger tomatoes cut to the size of baby tomatoes but be sure to pick ones full of flavour, a bland tasting tomato just won’t do. As for flour, that has no place in a chutney, the chutney thickens as you cook it due to the evaporation of moisture.

Awesome Lucienne, so glad it went down well with everyone:-)

In reply to Camilla.

Thanks a lot. It was my first time doing this and everyone loves it.

Hi Lucienne, yes you always seal jars whilst hot in order to form a vacuum/seal.

So pleased you like it Lisa, can’t wait for tomato season to start again here:-)

I made this last night! Chutney isn’t readily available in the supermarkets here and my supply ran out. I found your recipe and had a go. It is so delicious. I won’t be buying ever again!

Excellent Marie, great to add your own twist, sounds delicious:-)

Hi Amanda, I made this chutney yesterday with about a quarter of my green/orange tomatoes mixed in with red, orange and yellow ones. I would add some ripe ones to the mix too as I’m not sure what the flavour would be like using just under-ripe tomatoes. Or you could be brave and just use what you have and let me know how it goes. Just cook them from the get go like the green tomatoes in the recipe.

Aaw, that’s so kind Darlene:-)

Thank you so much Darlene, so glad you like the recipe over in Canada:-) I too have had a bumper tomato harvest from all my self seeded tomatoes that I wasn’t intending to grow this year!

OM Camilla, I neglected to give you a 5 star on my previous comment.
Sorry …..here is 5 for you. 🙂

Aaw, thank you so much Mette, enjoy your chutney:-)

Hi Debra, I’m afraid you can’t accurately convert a weight to a volume. Do invest in a set of digital scales, they’re not expensive and a whole new world of accurate baking, jam making etc will be opened up to you. In fact I had a lady from Canada thanking me for my weight measures the other day as she realised is was so accurate (yes it was first LOL).