Red Tomato Chutney

Another simple to make but extremely tasty classic chutney

  • Total time: 2 hours

Serves: 6


  • Makes: Aboyt 2kg (4lb)

    2.7kg / 6lb Tomatoes (ripe)
    450g / 1lb Onions
    350g / 12oz Sugar
    300ml / ½ pint Malt Vinegar
    25g / 1oz Salt
    2 tsp Paprika
    ¼ tsp Cayenne Pepper


  1. Wash and chop all the tomatoes then peel and chop the onions.
  2. Place the tomatoes and onions into a large saucepan (preferably heavy bottomed to avoid the risk of burning). Place on the hob and cook gently to release the tomato juices then simmer for 20 - 30 minutes until tender.
  3. Add the salt, paprika, cayenne and half of the vinegar. Continue to cook gently for 45 minutes or until the mixture begins to thicken.
  4. Add the sugar and remaining vinegar. Stir until fully dissolved. Continue simmering until the mixture becomes thick (stirring occasionally).
  5. Ladle into sterilized jars. Leave for 3 - 5 weeks to allow the flavour to mature