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  • Makes 6 Cups
  • 10 mins prep
  • 100 mins cook

Tomato chutney

Tomato Chutney

This flavoursome, chunky tomato chutney is wonderfully fruity and delicious served with meatloaf, roast lamb or beef, or spread over cheese and ham sandwiches.


Tomato chutney

  • 2 tbsp vegetable or olive oil
  • 2 large red onions, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 medium pears, cored, coarsely chopped
  • 1 tbsp mild curry powder
  • 1.5 kg roma tomatoes, coarsely chopped
  • 1 cup sultanas
  • 1 cup cider vinegar
  • 1 cup firmly packed brown sugar
  • 2 tsp salt


Tomato chutney

  1. Heat oil in a large saucepan over moderately high heat. Add onion and garlic. Cook, stirring, 5 minutes, or until soft. Add pear and curry powder. Cook, stirring, 2 minutes. Add tomato, sultanas, vinegar, sugar and salt; stir until well combined. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour 30 minutes, or until mixture thickens.
  2. Spoon hot chutney into hot sterilised jars. Seal hot. Serve or store.


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