Tomato chutney

Tomato chutney


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About this recipe: Tomatoes contain chlorogenic acid, which may help guard against certain cancers.

Lynn Lewis

Serves: 12 

  • 850 g plum tomatoes, seeded and coarsely chopped
  • 2 medium celery stalks, coarsely chopped
  • 1 medium red onion, coarsely chopped
  • 85 g sultanas
  • 65 g packed brown sugar
  • 85 ml cider vinegar
  • 2 tablespoons finely chopped, peeled fresh ginger
  • 2 tablespoons chopped, pickled green chillies
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt
  • 14 grape or small cherry tomatoes, each quartered

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. In a large non-aluminium saucepan, combine the plum tomato, celery, onion, sultanas, brown sugar, vinegar, ginger, chilli, allspice and salt. Bring to the boil. Simmer, uncovered, stirring occasionally, until ingredients are tender and most of the liquid has evaporated, 20 to 25 minutes.
  2. Remove pan from heat. Stir in grape or cherry tomatoes. Let cool to room temperature. Transfer to a covered dish and refrigerate for at least 24 hours. This will keep for up to 1 week.

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