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–+ servings
Vibrant Red Tomato Chutney – vegetarian recipe
Stav Kogan

Vibrant Red Tomato Chutney

A vibrant, homemade red tomato chutney with a perfect symphony of sweet, spicy, and tangy notes. This simple recipe is perfect for preserving a bounty of summer tomatoes and creating a delicious, versatile condiment.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 cup
Calories: 20
Ingredients Method Nutrition

Ingredients
  

  • 4 lbs (1.8 kg / 3.97 lb) red tomatoes
  • ¾ lb (340 g / 12 oz) onions
  • 6 oz (170 g) raisins
  • 4 oz (115 g) pitted prunes, sliced
  • 1¼ cups / 300 ml (10.1 fl oz) cider vinegar
  • ½ cup (110 g / 3.9 oz) packed brown sugar
  • 1 tsp (5 g / 0.18 oz) ground ginger
  • 1 tsp (3 g / 0.11 oz) cayenne pepper
  • 2½ Tbs / 45 g (1.59 oz) salt
  • ½ tsp (1 g / 0.04 oz) ground cloves
  • 1½ tsp / 3 g (0.11 oz) ground coriander
  • 1 tsp (3 g / 0.11 oz) whole mustard seeds
  • Pro-Tips for Perfect Chutney
  • Use a non-reactive pot (like stainless steel or enameled cast iron) to prevent the vinegar from reacting with the metal and giving the chutney a metallic taste.
  • The flavor deepens and melds beautifully over time. For the absolute best taste, let the sealed jars rest in a cool, dark place for at least 2-4 weeks before opening.
  • This is a traditional recipe for preserving. If you plan to eat the chutney within a few weeks and store it in the fridge, you can reduce the salt to taste, starting with 1 tablespoon. (15 ml / 0.5 fl oz)

Method
 

  1. Prepare the Tomatoes: Bring a large pot of water to a boil. Score a small 'X' on the bottom of each tomato and blanch them for 30-60 seconds, until the skins split.
  2. Transfer to an ice bath to cool.
  3. Once cool, peel the skins, then halve or quarter the tomatoes and cut them into thick slices.
  4. Combine : Peel and finely chop the onions.
  5. In a large, non-reactive pot or enameled kettle, combine the sliced tomatoes, chopped onions, raisins, prunes, cider vinegar, brown sugar, ginger, cayenne, salt, cloves, coriander, and mustard seeds.
  6. Simmer to Perfection: Bring the mixture to a boil over medium-high heat, then reduce the heat to a gentle simmer.
  7. Cook, stirring occasionally, until the chutney has thickened considerably and has a jam-like consistency. This may take over an hour. To check if it's ready, drag a spoon across the bottom of the pot; it should leave a clean trail for a moment.
  8. Jar and Seal: Carefully spoon the hot chutney into hot, sterilized jars, leaving at least ¼ inch / 0. 5 cm of headspace at the top. Wipe the rims clean, apply the lids, and seal tightly. For best results, follow proper canning procedures if you plan to store it long-term.
  9. Adjust the heat to your liking. You can reduce the cayenne for a milder chutney or add a fresh, chopped chili along with the other for an extra kick.

Nutrition

Calories: 20kcalCarbohydrates: 5gProtein: 0.3gFat: 0.1g

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