Tomato chutney


Season: Summer/Autumn

Type: Preserves

Difficulty: Easy

Makes: 12 x 250 mlcups

Fresh from the garden: tomatoes, onions, apples

Recipe source: Adapted from I. Rombauer, M. Rombauer Becker and E. Becker’s Joy of Cooking


  • chopping boards & non-slip mats
  • metric measuring spoons
  • 1 medium knife
  • large saucepan
  • scales
  • wooden spoon
  • sterilised jars



  • 2 kg tomatoes
  • 200 g brown onions
  • 200 g apples
  • 150 g raisins
  • 150 g sultanas
  • 500 ml cider vinegar
  • 225 g brown sugar
  • 225 g dark brown sugar
  • 2 teaspoons mustard seeds
  • 2 teaspoons ground cloves
  • 1 teaspoon ground allspice
  • ½ teaspoon dried chilli flakes
  • 1 tablespoon salt
What to do

  • Set out your equipment and ingredients.
  • Chop the tomatoes.
  • Peel and chop onions.
  • Peel and chop the apples.
  • Combine all the ingredients in the large saucepan and stir well to combine all the ingredients together. Bring to a simmer, stirring often, over medium-low heat, partially covered, until very thick and dark. This will take about 3 to 5 hours.
  • Spoon into warm sterilised jars while still hot. Screw the lids on, then label.

How to sterilise jars

  • Wash and dry the jars and lids.
  • Put the jars in a cold oven then heat the oven to 150oC.
  • Once the oven has reached this temperature the jars are sterile and can be remove from the oven and filled with the preserves.

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