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Tomato chutney is a great way to store that glut of tomatoes that happens every time this year. And best of all it's delicious!

I picked up this recipe for free at my local supermarket. It's fast, simple, cheap and tasty, perfect for eating with cheeses and cold meats, or added to sandwiches to make them more interesting.

Had a bad, wet summer? Tomatoes not ripened? You might like my green tomato chutney instructable instead.

Step 1: Ingredients

Ingredients:

  • 1kg ripe tomatoes
  • 1 large onion (I used several small ones, 100g)
  • a knob of butter
  • a pinch of salt
  • 100ml white wine vinegar
  • 130g demerara sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbshp wholegrain mustard

Kitchenware:

Preheat your oven to 100 Celsius

Step 2: Onions

Chop the onions fairly finely.

Melt a knob of butter in the pan with a pinch of salt.

Add the onions to the butter and fry gently until soft.

Step 3: Tomatoes

Roughly chop all of the tomatoes.

Add them to the pan.

Step 4: In With the Rest...

Add the rest of the ingredients then stir.

Bring to a gentle boil and then simmer on a low heat with the lid off for 40 minutes to 1 hour.

The aim at this stage is to reduce the tomato chutney until it's thick and changes colour to a more golden brown.

Step 5: Preparing Jars

At this point you'll want to chuck your jars in the oven.

100°C should do the trick, just enough to kill any germs from your pre-cleaned jars and remove any water you haven't dried out.

I forgot to take a picture for this step so you'll have to make do with one I took last year....

Step 6: Is It Done Yet???

You can tell it's done a few ways.

It should be darker than when you started. It shouldn't be runny. A good indication is if you can drag your spoon/stirrer through it and it doesn't all collapse back in on itself then it's probably done. A little bit of liquid is good, too much and it might separate out in the jar.

If you taste it right now it'll probably taste horribly vinegary. Fear not, it'll get better when it's jarred, cooled and aged a wee bit.

Step 7: Filling Jars and Capping

Now the tomato chutney's finished, fill your jars up as high as you can to get as little air in the jar as possible. If anything mine are slightly under full.

If you have wax paper and plastic disks, you probably know what you're doing so carry on as normal.

If you're lacking these things, a double layer of cling film (saran wrap) over the top while it's hot should do the trick. As the chutney cools the wrap will get sucked down and keep any bacteria out.

Once cool add the lid, or rip the plastic off and enjoy with some cheese or cold meats. If you have the patience (I don't) you can leave it to age for a few weeks and the taste should be even better.
<p>This is great, has been added to nacho recipe, pizza sauce, on crackers. Am about to make more this weekend. Thanks</p>
<p>Thank you. Good recipe :-) I too had trouble with the liquid content, but took a cup of the runny stuff out of the pot, blended it up with two teaspoons of cornflour and added it back in. That, plus an extra half-hour of simmering made a great consistency.</p>
Here goes next batch with water removed........
<p>ok so after 5hrs I decided I'd had enough and bottled it.....a bit watery but it does taste devine now!! Can't wait to try it in a couple of weeks </p>
<p>Glad to hear it! Yes it does take a while to reduce if you have especially juicy toms. There is a trick I use for my green tomato chutney that helps here too. Next time, if you cut them up the day before you want to make it and chuck in a few tablespoons of salt, mix then cover. The salt draws out the water and the next day before you make the chutney you can pour the water and salt away, sometimes up to a litre for a 5 kg batch of tomatoes! It doesn't make the chutney too salty because most of the salt is discarded with the tomato juice.</p>
I have another 10kg at least to come so I'll be making again and trying that first......thank you :)
Best made in small batches....I tried making 5x as I had 5kg of tomatoes and it's not going very well been cooking for nearly 4hrs now and still very watery
I added tablespoon of curry and cornflour and it was fantastic . We had leftover tomato from a school function. It made 5 or 6 mason size .
<p>Hi</p><p>Did you find it took a lot longer than 1 hour to reduce? Also I only managed to fill one 500g jar and then not quite to the top ! Maybe there was too much juice in something? (tomatoes)</p>
Yummers, but how big is a &quot;knob of butter?&quot;. I'm sure I could guess as knob doesn't seem to denote an exact measurement, but what does it mean generally?
Knob is an actual measurement Google it :-)
You are responding to a question I asked 5 years ago!
Atleast I responded
usually I take it to mean 2-3 tablespoons
Yeh, something like that. Enough to fry the onions in but not too much. I'll clarify later. :)
Thanks!
I've been looking for this. All the other recipes are for green Chutney. My grandmother made ripe tomato Chutney but never used a recipe. I loved it. thanks. Dumb question time, what is demerara sugar. I've never heard of it. <br>Great instuctable
Brown sugar :-)
<p>hi great recipe tryed it twice used malt vinaga on second baliss mo</p>
Thanks for this recipe, I made two small jars this afternoon, but they wont be the last.
How lobg.b4 u open.it<br>5weeks 0r longer as vingargy
<p>This looks yummy, but my question is ... how do u deal with the tomato skins? Do you not need to peel them first?</p>
<p>No peeling necessary! Or I never have anyway.</p>
brilliant! Thanks for getting back to me on that! It is such a pain and sooo messy peeling lol! xx
<p>Brilliant, thanks for the speedy reply, going to make a bigger batch for christmas presents </p>
<p>This is gorgeous, made 2 jars of it at the weekend and it was so much of a hit im going to make some more (we've a LOT of tomatoes to use up!)</p><p>Any idea how long it will keep in jars?</p>
<p>Depends how fastidious you were about keeping things clean. I heat all my jars in the oven beforehand and put a layer of cling film over before I lid them. I'm careful but could probably be more careful. Last week I opened a jar from last year, the seal was still intact and it tasted great!</p>
<p>This is lovely - so far, I have had it with pork pie, cheese, celery, crisps, and a spoon.</p>
<p>Ha. Thanks. I think I actually gave you the green tomato one:</p><p><a href="https://www.instructables.com/id/Grans-Green-Tomato-Chutney/" rel="nofollow">https://www.instructables.com/id/Grans-Green-Tomato...</a><br>Right?</p>
<p>Oops, yes - I forgot you'd made more than one chutney instructable.</p>
I have tried it. the taste is very good. Thx.
Thanks for sharing this. Now I know what I will do with my extra tomatoes.
I too just put the lids on when everything is still hot and then the press buttons draw in and stay down to show you have made the seal. Kilner (mason) jars work well too.
I have now made a batch and the lids have popped down with a satisfying click. Now to wait for the flavour to develop before trying it. I'm glad to say mine looks pretty much like yours, so I must have done it about right :-)
awesome, the idea for sterilizing in an oven is brilliant!<br>just a tip, 100 C = 212 F, this is a bit on the hot side. the &quot;danger zone&quot; for food is 40-140F, so you just have to get the jars to 140F. Set your oven to 150F (something like 65, 70 C, I think) to save energy!<br>
I've found, when canning salsa, that you can just pop the lid right on while everything is hot and it gets sucked down just like the wrap does (and just like a commercially canned jar). This way, you can easily tell later on if the lid has &quot;popped&quot; and the seal was broken.
the only problem with tomato chutney is there is never enough... real nice &quot;ible&quot;
True! But at least with tomatoes you can buy them fairly cheaply for tomato chutney all year round!
For my sandwich.

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