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Spiced tomato chutney

  • 5.0 Star
  • Timer Prep 20 min
    Cook 60 min
  • Chef hat Medium


(optional) deseed and chop the red chillis. Grate the fresh ginger. Peel, core and chop the large apples. Chop the red onions. Chop the ripe tomatoes.


  1. 1 Wash the jam jars and lids in hot soapy water and drain on a clean tea towel.
  2. 2 Stand them on a clean baking sheet, then place in a warm oven for 10 minutes to sterilise.
  3. 3 Remove from the oven and set aside.
  4. 4 Put the tomatoes, onions, apples and sugar in a pan.
  5. 5 Stir over a gentle heat, until the sugar has dissolved.
  6. 6 Increase the heat, then add the ginger, chilli and cardamom, if using, and vinegar.
  7. 7 Bring to the boil and simmer vigorously for about 1 hour, until the mixture is thick and shiny.
  8. 8 Transfer the chutney into the sterilised jars, and leave to cool a little before sealing with the lids.

2 Reviews

  • Hannah

    Easy to make & tastes great! Looking forward to having with cheese and crackers over Christmas.

  • Caroline

    This was my first time making chutney. Loved this recipe, easy to make and had a nice spicy kick to it!

  • Average per serving
  • Calories kCal
  • Fat0.3g
  • Saturated0.1g
  • Salt0.03g
  • Carbohydrates20.0
  • Sugar19.3g
  • Protein0.8g
  • Fibre1.6g