Tomato Chutney

If like me you have a surplus of tomatoes this year an easy way to use up and preserve the crop is to make chutney. It’ll keep for a couple of years in a cool dark place. This recipe is a little less effort than the one I posted back in August 2009.


500 g tomatoes
500 g onions, sliced
250 g raisins
250 g brown sugar
2 tbsp salt
1 tsp cayenne pepper
1 tsp ground cardamom
500 ml malt vinegar


  1. Place all the ingredients in a large non-reactive, heavy based saucepan, bring to the boil, reduce the heat and simmer for 1 hour until reduced to a thick pulp.
  2. Spoon into warmed sterilised jars, cover and leave to cool.

← Older Newer →