Tomato Chutney – Preserving summer

The end of summer heralds the start of early autumn with the appearance of Damsons, Pomegranates and flavourful Tomatoes. Now is the best time for Tomatoes which have ripened in the summer sun ready for eating. I just love the smell of fresh tomatoes, its such a unique scent! One of the best ways to lock away a taste of summer is in jams and chutneys.

This is a pretty simple tomato chutney recipe but you can jazz it up and add different flavours if you want. A spicy option would be to add a whole chilli, smoked paprika might give this a barbecue type flavour and you could add some herbs for an almost Italian feel.

Cooking time for this recipe will vary depending on how much water is in your tomatoes and also the strength of heat coming from your hob. Ideally your looking for a sticky jam like texture, after all chutney is just a savory jam! Don’t be scared about evaporating too much of the liquid from the pan.

I used Branston’s pickling vinegar for this which comes pre-spiced but you could use red wine vinegar or just normal malt vinegar.


1 kg tomatoes
500 grams red onion
280 grams of light brown sugar
150 ml of malt vinegar
4 cloves of garlic


1. Prepare the tomatoes by cleaning and roughly chopping them. Finely slice the red onion and put in a large pan. Pour in the sugar, vinegar and press garlic cloves with a garlic press. Stir together.

2. Put the pan on the heat and simmer gently for about 40 minutes.

3. During this time prepare your glass jar by sterilising them with boiling hot water if you haven’t already done so.

4. Allow to simmer for a further 5-10 minutes depending on how much liquid still remains. Stir constantly to prevent sticking your looking for a jam like consistency.

5. Once you’ve reached the desired texture pour into the jar and allow to cool in the jar before keeping in the fridge.

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