Tomato Chutney

Tomato Chutney


Friday night treats are always exciting when Tomato Chutney is involved – burgers, sausages, steak, potatoes, even eggs – this Tomato Chutney is your best friend. The recipe has  sweet and savoury notes, with a hint of cardamon and cloves. It’s a one-pot wonder, just let it simmer down for a couple of hours and watch how it transforms into a pot of mouthwatering goodness. The Tomato Chutney will keep in the fridge up to a month. This recipe makes enough to give to family and friends – share the love, I say!

Tomato Chutney


1.5kg tomatoes, cored and diced

800g red onion, diced

2 cups light brown sugar, packed

300ml red wine vinegar

8cm piece ginger, finely chopped

8 garlic cloves, finely chopped

1 teaspoon of ground cardamon

3 cloves, ground in a mortar and pestle or 1/4 teaspoon of ground cloves

1 teaspoon sweet paprika

1 chilli (optional) I like to keep some separate and add some chilli powder at the end


  1. Place all ingredients into a very large pot and bring to the boil, stirring occasionally. Reduce heat and simmer for 1-2 hrs until reduced by half and has began to get glossy and thick.