Tomato chutney

Halfway between a jam and a chutney, I’ve been making this tomato and currant brew for years and it goes so well with a grilled cheese sandwich that I often call it dinner! While tomatoes are cheap and at their best, why not make a few jars for yourself and some to give to friends – they’ll thank you once they’ve tried it.

By Nici Wickes
  • 45 mins cooking
  • Makes 1250 gram
  • Print


Tomato chutney
  • 2 kilogram tomatoes
  • 450 gram onions, chopped
  • 100 gram currants
  • 280 gram brown sugar
  • 1 teaspoon ground chilli
  • 2 teaspoon salt
  • 4 tablespoon yellow mustard seeds
  • 300 millilitre apple cider vinegar
  • 150 millilitre olive oil
  • 5 250ml clean jars with lids


Tomato chutney
  • 1
    Place all the ingredients, except the olive oil, into a large saucepan and bring to the boil. Cook for 30-40 minutes until it thickens. Pick out any obvious pieces of tomato skin, but no need to get too fussy.
  • 2
    Add the olive oil and cook for 2-5 minutes more.
  • 3
    Spoon into warmed jars, screw on lids and wipe any spills from the jars.
  • 4
    Cool, then store – or give away – with pride in your heart.


Sterilising jars is easy – place them in an oven at 150°C and heat for 20 minutes. For the lids, simply pour boiling water over them.

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