Simple Tomato Chutney – sweet, tangy and delicious

Simple tomato chutney will transform a cheese board or a sandwich into something special. Let it mature for 6 to 8 weeks for a rich, sun-ripened tomato sweetness balanced with tangy vinegar and savoury onion.

Ingredients

• 1 kg tomatoes tomatoes
• 500 g red onions red onions
• 4 cloves garlic
• 300 g granulated sugar
• 150 ml cider vinegar
• 1 tsp salt

Method

1. Prepare the vegetables
   Peel and thinly slice the red onions using a sharp knife. Set the onions aside in a large saucepan.

2. Slice the tomatoes
   Remove the stalks from each tomato. If using cherry tomatoes, cut them in half; larger varieties can be chopped into chunks. Toss all the tomatoes into the saucepan with the onions.

3. Add the garlic
   Peel and finely slice the garlic cloves, then add them to the pan with the vegetables.

4. Combine liquids and sugar
   Sprinkle in the sugar, pour over the cider vinegar, and add the salt.

5. Start the simmer
   Heat the mixture gently, stirring until the sugar dissolves. Raise the heat and bring to a boil, then reduce to a simmer.

6. Cook to thicken
   Let the chutney simmer uncovered for about an hour, stirring occasionally, until glossy and thick enough to coat the back of a spoon.

7. Jar and store
   Carefully ladle the finished chutney into sterilised glass jars, seal with lids, and label. Allow to mature for at least 6 weeks before enjoying; refrigerate once opened.

Tip: Simple tomato chutney is best served once matured for 6 – 8 weeks, allowing flavours to deepen. Always use sterilised jars for safe storage.

What can you serve with this

1. Cheese board—Ideal for sharp cheddar, the simple tomato chutney lifts savoury cheeses with tang and sweetness.
2. Cold meats—Served alongside ham or cold chicken, it adds vibrant contrast.
3. Sandwiches—Spread generously in cheese or roast beef sandwiches for zing and depth.
4. Vegetarian burgers—Brings extra richness and lively notes to bean or veggie patties.
5. Ploughman’s lunch—Classic for British ploughman’s with bread, cheese, and pickles.

FAQs for simple tomato chutney

• How long can I store this simple tomato chutney?
  Up to a year in sealed jars. Refrigerate and consume within three weeks once opened.

• Can I freeze chutney?
  Chutney stores best in jars, but can be frozen for six months. Defrost in the fridge before serving.

• Why is my chutney runny?
  It needs more simmering to thicken—keep cooking until glossy and spoon trails are visible.

• What tomatoes are best?
  Ripe British greenhouse or vine tomatoes work well for flavour and texture.

• Can I add chilli?
  This recipe avoids chilli for a pure tomato profile, but a chopped fresh chilli can be added if heat is desired.

• Is this recipe suitable for vegans?
  Yes, with only plant-based ingredients.

• Can I reduce the sugar?
  Lowering sugar affects preservation; adjust to taste but store in the fridge.

• How do I sterilise jars?
  Wash thoroughly, then heat jars in the oven at 140°C for 10 minutes or use boiling water.

• Can I use red wine vinegar?
  Cider vinegar is preferred but red wine vinegar offers subtle difference in flavour.

Nutri-score Health Check

Rating: B (Green-to-yellow scale)
This simple tomato chutney receives a Nutri-Score B due to its high vegetable content, vitamins A and C, and dietary fibre. Moderate sugar and salt levels reduce its score slightly, so enjoy as a condiment.

Positive Factors

• Tomatoes: rich in vitamin C, potassium, and antioxidants
• Red onions: good source of fibre and vitamin B6
• Garlic: boosts immunity, contains beneficial sulphur compounds

Negative Factors

• Sugar: high quantity for preservation and taste
• Salt: present but can be reduced for lower sodium

This Nutri-Score has been automatically calculated from the recipe’s ingredients and is offered here as a guide only.