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.

  • 10 mins preparation
  • 1 hr 40 mins cooking
  • Makes 6 Cup
  • Print


Tomato chutney
  • 2 tablespoon vegetable or olive oil
  • 2 large red onions, finely chopped
  • 3 clove garlic, finely chopped
  • 2 medium pears, cored, coarsely chopped
  • 1 tablespoon mild curry powder
  • 1.5 kilogram roma tomatoes, coarsely chopped
  • 1 cup sultanas
  • 1 cup cider vinegar
  • 1 cup firmly packed brown sugar
  • 2 teaspoon 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.


To sterilise jars: Wash jars in warm soapy water, then rinse thoroughly. Place in an oven preheated to 180°C (160°C fan-forced) for 10-15 minutes.