Tomato Chutney

I was recently at an engagement party where the hosts gave away gift bags to thank their guests for coming. Inside, amongst other beautiful treats, were home-made jars of spicy tomato chutney. They had in fact served the same chutney with lunch and everybody had commented on how delicious it was, so I decided to ask for the recipe which I would like to share with you.

Not only does this make an inexpensive gift, but it is a scrumptious relish to have with cold meats, cheese and crudites.


  • 2 large red onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 x 800g cans chopped Italian Roma tomatoes
  • 2 cups white sugar
  • 2 1/2 cups apple cider vinegar
  • 2 tablespoons curry powder
  • 1 teaspoon chilli powder
  • 1 cup sultanas
  • 1 tablespoon salt


Begin by sterilising the jars you are going to use by boiling them in water for about 20-30 minutes. While the jars are boiling   begin making the chutney.

Place all ingredients, plus a good pinch of freshly ground black pepper, into a large saucepan over medium-low heat. Cook, stirring, for 10 minutes or until the sugar has dissolved.

Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until mixture thickens.

Spoon the hot chutney into the hot sterilised jars. Cover jars with a clean tea towel. Cool completely. Top with lids and label.


A lovely way to package these jars is to place a round of brown hessian or plaid gingham over the lids and tie with raffia. Complete the look with a personalised tag and perhaps the recipe itself on the back.


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