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Tomato Chutney

Tomato Chutney

Tomatoes can be a little like buses, nothing for ages and then they all ripen at once! 

Unless you have a very large family (or lots of lucky neighbours) it can be easy to let your hard-grown fruits go to waste.

This recipe for a tasty tomato chutney will make about 1kg (just over 2lbs) of lovely chutney, which should last for around 6 weeks in a sealed jar in the fridge. 


  • 1kg of ripe tomatoes, chopped roughly (how to grow tomatoes)
  • 500g of red onions
  • 1 red chilli 
  • 250g of brown sugar
  • 150g of red wine vinegar
  • Salt and pepper


Step 1

Put all the ingredients into a large, deep saucepan and stir well.

Simmer for 1hr, stirring frequently until the mixture gets thick and shiny.

Leave to cool completely.


Step 2

Sterilise your jam jars by washing in warm soapy water and drying in the oven at 140C. Alternatively run them through the dishwasher.

Pour in your cooled jam, seal and put in the fridge.

Help yourself to a spoonful or two with a plate full of cheese and biscuits....yum!


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