• Partnered with
  • Makes 1.5 Litres
  • 15 mins prep
  • 40 mins cook

Ripe tomato chutney

Ripe Tomato Chutney

Ripe tomato chutney, tomato recipe, brought to you by Woman's Day


Ripe tomato chutney

  • 1 kg ripe tomatoes, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 onion, chopped
  • 1/3 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 2 tbsp bottled jalapeno chillies, chopped
  • 2 tbsp ginger, finely chopped
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • fresh bread
  • torn bocconcini
  • olive oil, to serve


Ripe tomato chutney

  1. In a large, heavy-based saucepan, combine tomatoes, celery stalks, onion, apple cider vinegar, brown sugar, ginger, chillies, ground allspice and salt. Bring to boil on high, stirring until sugar dissolves.
  2. Reduce heat to low and simmer for 35-40 minutes, stirring occasionally, until tomatoes are tender. Season to taste. Pour into hot sterilised jars and seal.
  3. Store in fridge for up to 1 month. Serve with fresh bread, torn bocconcini and drizzled with olive oil.
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