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chutney on sandwich

How To Make Basic Tomato Chutney

Karon Grieve
A simple recipe for basic tomato chutney, perfect for sandwiches, roasts, BBQs, curries, dips and so much more.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course condements
Cuisine British
Servings 35 servings
Calories 23 kcal

Ingredients
 

  • 250 g red onions 2 large red onions
  • 500 g tomatoes
  • 1 red chilli
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 75 ml red wine vinegar
  • 120 g brown sugar

Instructions
 

  • Peel the onions and chop, chop the tomatoes and finely chop the chilli
  • Heat 1 tbsp olive oil in a pan and cook the onions, chilli, salt and spices for 10 minutes
  • Add the tomatoes, sugar and vinegar and stir well
  • Bring to the boil then lower heat and simmer for 40 minutes or until a wooden spoon dragged through the chutney leaves a clear trail on the bottom of the pan
  • Carefully ladle into sterilised jars and leave to mature for 2 weeks before using

Video

Notes

Calories etc are estimated at one tablespoon of chutney. This recipe makes one 500g jar or two smaller jars of tomato chutney and there are approximately 35 tablespoons of chutney in that size of jar.
To make more chutney simply double or triple the recipe depending on how many ingredients you have.
Your chutney will keep for up to a year in a cool cupboard, once opened store in the fridge.
Please take the time to read the above post where you will get lots more important information on how to make chutney and its uses etc.

Nutrition

Calories: 23kcalCarbohydrates: 5gProtein: 0.3gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 69mgPotassium: 56mgFiber: 0.3gSugar: 4gVitamin A: 132IUVitamin C: 4mgCalcium: 7mgIron: 0.2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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