Homemade tomato chutney

We’re just loving our home made chutney at Ruralmums HQ! Jars packed full of glorious syrupy goodness and celebrating the bounty of the veg patch harvest. Simply served with bread and cheese, it’s a festival of Autumn on a plate.

  • 500g red onion, finely sliced
  • 1kg tomatoes, chopped
  • 4 garlic cloves, sliced
  • 1 red chilli, chopped (optional)
  • 4cm piece ginger, peeled and chopped
  • 250g brown sugar
  • 150ml red wine vinegar
  • 5 cardamom seeds
  • ½ tsp paprika

Makes about 3 jars of chutney.

  1. Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.

Ruralmums top tip – we sterilise our jars in the microwave. Simply wash and clean the jars thoroughly leaving them damp and then cook on high for 60 seconds in microwave. Allow the jars to dry on a clean towel. Wash the lids and then boil in a pan of water for 30 seconds, leave to dry on a clean towel.

Recipe adapted from BBC Good food.


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