Tomato chutney

Recipe by: Lynn Lewis | Photo by: Allrecipes Photos

Add photo

more photos

Reviews (0)

Tweaks (0)

Prep 20 mins Cook 25 mins
Serves: 12

Tomatoes contain chlorogenic acid, which may help guard against certain cancers.

Recipe provided by:

Allrecipes | Vegetables For Vitality

Ingredients
(See nutrition)

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

Similar recipes

Preparation method

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.

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.