14 December 2011

Sweet Tomato Chutney

This is without a doubt my favourite chutney. If I make any others they never live up to this one so I make double quantities of the original recipe and make sure I always have some in the fridge. This is also perfect for presents so if you fancy doing something homemade this festive looking preserve is just the thing and amazing with cheese.

Based on a Madhur Jaffrey recipe I've kept the quantities in their old fluid ounce and pound measurements but you can convert these if you want - you really shouldn't need to as most scales and measuring jugs have both sets of measurements on them.

This recipe makes about 1 pint jar so I recommend doubling or even tripling it but here it is in it's original 1 pint form

Sweet Tomato Chutney

Makes about 1 pint

1 whole head of garlic, peeled and coarsely chopped
A piece of fresh ginger about 2 inches long, 1 inch thick and 1 inch wide, peeled and coarsely chopped
12 fl. oz. white wine vinegar
14 oz. tinned whole tomatoes (or 2lbs fresh tomatoes, peeled)
3/4 lbs (12 oz) granulated sugar
1/2 tsp salt
1/8 - 1/2 tsp cayenne pepper
2 tbsp golden raisin

You can use fresh tomatoes when they are in season - they need to be peeled first. You also need a large, heavy bottomed pan with a non-metallic finish... now I use my large metal preserving pan and it all seems to be fine so make of this what you will.

1. Put the chopped garlic, ginger and 4 fl. oz. of the vinegar into a blender and blend on high speed until smooth.

2. In your heavy bottomed pan, place the tomatoes and juice from the tin, the rest of the vinegar, the sugar, salt and cayenne pepper.

3. Bring to the boil, add the puree from the blender, lower the heat and simmer gently, uncovered, for about 1 1/2 or 2 hours until the chutney becomes thick and a film clings to a spoon when dipped into it).

Simmering chutney
4. Stir occasionally at first and then more frequently later as it thickens and you may need to lower the heat as the liquid diminishes.

5. Add the raisins and simmer stirring for another five minutes.

6. Turn the heat off and allow to cool before putting into your sterilised jar.

My finished chutney - I made double amounts


  1. Cheese, pies, cold meats - Joe actually eats it with everything given half a chance. Would probably be nice stirred through pasta! xx


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