Easy Tomato Chutney recipe

Tomato chutney makes a lovely alternative to tomato ketchup if you're after something different to serve with your chips. This chutney is also super simple, taking no time at all to prepare.


  • 2.5kg tomatoes, blanched, skin removed, chopped
  • 1 onion
  • 160g caster sugar
  • 160g brown sugar
  • Pinch each salt and pepper
  • 2 tsp. pickling spice
  • 1 tsp. smoked paprika
  • 275ml red wine vinegar
  • Oil to fry


  1. Finely chop the onion. Fry in a big saucepan with the tomatoes for around 20 minutes until they've broken down and have formed a thick pulp.

  2. Stir in the caster sugar, brown sugar, salt, pepper, pickling spice, paprika and red wine vinegar.

  3. Cook slowly and gently for up to an hour until thickened and chutney-like. Spoon into sterilised jars.

Use whichever tomatoes you like - go to a farmer's market and use a mix of red, yellow, green and purple or stick just to red, it's entirely up to you. This recipe makes 6 standard 450g jar-fulls of chutney.

Recipe Details:

  • Author: Laura Young.
  • Published:

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