If you haven’t had homemade chutney, you don’t know what you’re missing out on! A chunky chutney is the perfect sweet partner for rissoles, snags, steak, chicken, cold luncheon meats and more. Make a few batches and save some for a rainy day. Oh, and the neighbours might want a jar, too!
How to make sweet tomato chutney: key tips
The prep for this chutney only takes 20 minutes, but the tang on your tongue will last for heavenly hours.
Your cooking time will vary for this chutney, as it will depend on the juiciness of your tomatoes. Remove the lid about 30 minutes before the end of cooking, if you feel there is too much liquid.
Your chutney will be ready when you can drag your wooden spoon through the mixture on the base of the pan and the chutney is thick enough that the trail doesn’t fill with liquid.
Key ingredients in this sweet tomato chutney recipe
You can use any tomatoes for this chutney, but I prefer roma tomatoes. They have a low water content, so there is less chance of a sloppy chutney, and they also have fewer seeds than other types. Use in-season produce for the best results.
Green apples have a distinct sweet-tart flavour that helps to balance the sweetness of this chutney. They also add a lovely texture.
Fill your pantry with delicious chutneys, from tomato to mango and even banana. I also like the looks of this popular chilli chutney recipe.
This recipe was originally submitted by salrampant, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 2 kg tomato ripe
- 2 large green apples
- 150 g brown sugar
- 50 g sultanas
- 1 tsp ground allspice
- 1 tsp mustard powder
- 1 tbs salt
- 3/4 cup white vinegar
Method
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Step 1Peel tomatoes using the blanching method. Roughly chop.
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Step 2Peel and core apples and finely dice.
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Step 3Add all ingredients to a large saucepan and simmer, covered, for approximately 2 hours, stirring frequently.
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Step 4Transfer hot liquid to sterilised jars with sealed lids.
Recipe Notes
How do you skin tomatoes for sweet tomato chutney?
Peeling tomatoes is quite easy when you know the trick to it. Simply:
- Cut a small cross into the base of each tomato with a knife and place in a heatproof bowl.
- Cover the tomatoes with boiling water and set aside until the skins lift.
- Transfer the tomatoes to a bowl of iced water and set aside to cool.
- When cool, use fingers to peel off the skin.
How much sweet tomato chutney will this recipe make?
This recipe makes about 1 litre of chutney, or enough for 4 x 1-cup-capacity jars.
How do I store sweet tomato chutney?
Homemade chutney should be stored in sterilised jars in a cool dry place and away from direct light for at least 1 week, and then consumed within 12 months. Once opened, jars need to be refrigerated and devoured within a month of opening.
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