Mixed Tomato Chutney (2024)

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Mixed Tomato Chutney is an utterly delicious way to preserve ripe and green cherry tomatoes. It has a wonderful chilli kick which is contrasted with the sweetness of sultanas and Muscovado sugar. It’s the best tomato chutney recipe I’ve ever tasted!

When I originally made this recipe back in 2013 I’d been gifted packets of mixed cherry tomatoes (green, red, orange and yellow). This year I found myself with 18 self-seeded cherry tomato plants which had spawned from a couple of plants I bought last year at the local parish day.

Hence I decided it was time to re-visit and reshoot this wonderful tomato chutney recipe and put some of my homegrown tomatoes to good use. This recipe is an adaption of Nigel Slater’s Tomato Chutney

I have tweaked the recipe to include red wine vinegar, sultanas and red onions and lowered the Muscovado sugar content slightly!

Instead of putting the red chilli pepper in whole, I chop it up and include the seeds which gives the chutney a delightful kick. You can always leave the seeds out if you prefer or put fewer in.

This Mixed Tomato Chutney goes so well with so many meals that it won’t last very long at all! My mother even phoned up to say “wow” after tasting it!

How do you make Mixed Tomato Chutney?

Start by gathering your ingredients.

Chop the red onion, red chilli and cherry tomatoes (keeping the green tomatoes separate). I’d use about 1/4 to 1/3 total green tomatoes.

Place all the ingredients bare the ripe cherry tomatoes into a preserving pan and simmer for 25 minutes.

Then add the red, yellow and orange cherry tomatoes and simmer for a further 35 minutes.

Finally pot up into jars and seal with lids immediately.

How Long will Mixed Tomato Chutney keep?

Tomato Chutney is best eaten in the first year (keep in a cool, dark place). Once opened eat within 4 weeks.

What is Tomato Chutney used for?

Tomato Chutney goes well with cheese and biscuits, cold meats, sandwiches, kebabs, burgers, quiche etc. You’ll find you want to add it to all your meals as it’s so good!

When is the chutney ready to eat?

You can eat this tomato chutney immediately but if you leave it a few weeks the flavours will mature. We have never waited though!

Do you have to use Sultanas in this cherry tomato chutney recipe?

No, you can use any dried fruit you like eg currants, raisons, chopped figs, dates etc.

More Chutney Recipes

I’m sure I’ve put you in the mood for chutney making! For more chutney recipe inspiration you might like the following recipes:

Mixed Tomato Chutney

This utterly sublime Mixed Tomato Chutney made with a variety of ripe and green cherry tomatoes and has a delicious kick of chilli!

Course Side Dish, Snack

Cuisine British

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 2 500 ml jars (just over)

Author Camilla Hawkins

Ingredients

900 g red, orange, yellow & green cherry tomatoes (use a maximum of 1/4 green tomatoes) chopped in half (leave a few tiny ones whole)
90 g sultanas
350 g red onions chopped
225 g light Muscovado Sugar
1 tsp salt flakes
2 tsp mustard seeds
1 large red chilli finely chopped + a few seeds or all if you like it hot.
200 ml white wine vinegar
100 ml red wine vinegar

Instructions

Prepare your jars & lids by sterilising (I like to dishwasher mine, put in oven at 140°C for 20 mins then turn off and leave to stay warm until needed).
See Also
Homemade Tomato Relish
Add all the ingredients to a preserving pan including any green tomatoes but omit the red, orange and yellow ones.
Bring to the boil and then reduce to a simmer for 25 minutes, stirring occasionally.
Add the rest of the tomatoes and simmer for a further 35 minutes. (Be sure to time from when the mixture starts to simmer again).
Ladle into the hot, sterilised jars (see notes) and seal with lids immediately (makes enough to fill just over 2 large 500 ml jars).
Allow to cool, then store in a cool, dark place.
Best eaten within the first year. Once open keep in the fridge and consume within 4 weeks. Can be eaten straight away or keep for a few weeks to allow flavours to develop further.

Video

Notes

Once the chutney is simmering sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the chutney is ready. Washed lids should be sterilised with boiling water and then left to drain (if still wet place in oven once you’ve turned the heat off and run with just the fan for a few minutes).

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Reader Interactions

Comments

Cara
04/11/2023 at 2:44 pm
I just made my first batch today. Wow it is good! Like someone else I only had brown sugar so added a tbsp of molasses. Made 4 x 190ml jars (plus a few mouthfuls) for Christmas and have another 2 batches to make with all of my tomatoes (of which most of them ripened before I could make this). I normally find timings to be off in recipes (at least when I made jams last year) but this one was spot on.
Reply
- Camilla
  05/11/2023 at 12:01 am
  So happy to hear this Cara, it is a fab chutney:-)
  Reply
Lisa O’Gorman
17/10/2023 at 6:38 pm
Hi I’m in the middle of making this now do I keep the lid of while cooking?
Reply
- Camilla
  17/10/2023 at 11:02 pm
  Hi Lisa, sorry I didn’t see your message until now. No you don’t put a lid on, the recipe would say if that was necessary.
  Reply
Pam Coffman
16/08/2023 at 10:27 am
Do you need to seal jars in a water bath canner to preserve them?
Reply
- Camilla
  16/08/2023 at 10:06 pm
  Hi Pam, no this is how we make preserves in the UK and much of Europe. You can of course water bath if that is your preference but it’s not something I know anything about.
  Reply
Carol Mac
05/04/2023 at 10:26 am
Delicious!! Thankyou, I’ll definitely make this recipe again
Reply
- Camilla
  08/04/2023 at 3:08 pm
  Thanks Carol, great to hear:-)
  Reply

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