Sweet, tangy and a little smoky, this tomato chutney is a lovely way to use up ripe tomatoes, especially those looking a bit past their best. It’s delicious with a chunk of mature cheddar, cold meats, or spread generously into a sandwich. There’s no need to peel the tomatoes or make everything perfectly smooth. A few chunky bits are all part of the charm.
Preparation: 10 minutes
Cooking: 40–55 minutes
Cooling: 1–2 hours
Total time: Approximately 2–3 hours
Makes: Approximately 400–500ml, depending on reduction
Ingredients
- 600g ripe tomatoes, roughly chopped
- 75g onion (about ½ medium onion), finely chopped
- 1 garlic clove, minced
- 1 tbsp olive oil
- 75ml red wine vinegar
- 50g light brown or granulated sugar
- ½ tsp smoked or sweet paprika
- ½ tsp fine salt
- Freshly ground black pepper
Method
- Soften the onion
Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 5 minutes, until softened. Stir in the garlic and paprika and cook for another minute. - Add the tomatoes
Pour in the red wine vinegar, scraping up anything stuck to the bottom of the pan. Add the tomatoes, sugar, salt and a little black pepper, then stir everything together. - Simmer until thick
Bring to a gentle bubble, then reduce the heat and simmer uncovered for 30–45 minutes, stirring occasionally. The tomatoes will break down and the liquid will gradually reduce.You’re looking for a thick, spoonable chutney that holds its shape rather than running across the plate. If it’s still watery, simply give it a little longer. - Taste and adjust
Taste and adjust with a little more sugar, vinegar or salt if needed. Some tomatoes are sweeter than others, so don’t worry about sticking rigidly to the measurements. - Cool and store
Leave to cool slightly before transferring to clean jars or airtight containers. Allow to cool completely, then refrigerate.
Notes
- Tomatoes: Any variety will work, including cherry tomatoes. Very juicy tomatoes may need a little longer to reduce.
- A little heat: Add ¼–½ tsp chilli flakes with the garlic for a spicy chutney.
- Fresh herbs: Stir through a little chopped basil or thyme towards the end of cooking.
- Extra flavour: A pinch of ground ginger or mustard seeds adds a lovely warmth.
- Storage: Keep refrigerated and use within 1–2 weeks. Freeze in small portions for up to 3 months.
Tip: Don’t rush the simmering. The longer the tomatoes gently bubble away, the richer and stickier the chutney becomes. Just keep an eye on the bottom of the pan as it thickens, giving it a stir whenever needed.