Picture of Easy Homemade Tomato Chutney
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

Picture of 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


Preheat your oven to 100 Celsius

bappleyard13 months ago
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 .
Ninzerbean4 years ago
Yummers, but how big is a "knob of butter?". 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
Jayefuu (author)  supersoftdrink4 years ago
Yeh, something like that. Enough to fry the onions in but not too much. I'll clarify later. :)
rookie14 years ago
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.
Great instuctable
Hallsy123 rookie15 months ago
Brown sugar :-)
geordieb7 months ago

hi great recipe tryed it twice used malt vinaga on second baliss mo

Thanks for this recipe, I made two small jars this afternoon, but they wont be the last.
angel.cope.510 months ago
How lobg.b4 u open.it
5weeks 0r longer as vingargy

This looks yummy, but my question is ... how do u deal with the tomato skins? Do you not need to peel them first?

Jayefuu (author)  karen.perkins.180011 months ago

No peeling necessary! Or I never have anyway.

brilliant! Thanks for getting back to me on that! It is such a pain and sooo messy peeling lol! xx
edel_fly1 year ago

Brilliant, thanks for the speedy reply, going to make a bigger batch for christmas presents

edel_fly1 year ago

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!)

Any idea how long it will keep in jars?

Jayefuu (author)  edel_fly1 year ago

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!

Kiteman1 year ago

This is lovely - so far, I have had it with pork pie, cheese, celery, crisps, and a spoon.

Jayefuu (author)  Kiteman1 year ago

Ha. Thanks. I think I actually gave you the green tomato one:


Oops, yes - I forgot you'd made more than one chutney instructable.

I have tried it. the taste is very good. Thx.
sunshiine4 years ago
Thanks for sharing this. Now I know what I will do with my extra tomatoes.
lizzyastro4 years ago
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 :-)
jehan601884 years ago
awesome, the idea for sterilizing in an oven is brilliant!
just a tip, 100 C = 212 F, this is a bit on the hot side. the "danger zone" 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!
jeff-o4 years ago
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 "popped" and the seal was broken.
l8nite4 years ago
the only problem with tomato chutney is there is never enough... real nice "ible"
Jayefuu (author)  l8nite4 years ago
True! But at least with tomatoes you can buy them fairly cheaply for tomato chutney all year round!
JohnJY4 years ago
For my sandwich.