This easy, versatile tomato chutney recipe is made with onions and apples, which makes it a great addition to sausages or a roast beef sandwich, and will truly shine at your next picnic when served with aged cheddar. Homemade condiments also always make thoughtful gifts at Easter or Christmas.

What you need to know before you start

This recipe takes roughly one hour and 30 minutes to make. You’ll need a large deep saucepan to hold all the ingredients and sterilised jars for storage. If you’re intending to make this for friends and family as an edible gift, you may want to gather decorative ribbon and labels. 

Why is this the best tomato chutney recipe?

Making tomato chutney at home is incredibly easy. Rated 4.5 stars by our readers, our version combines fresh tomatoes with apples, onions, sultanas, spices and vinegar to create a deeply savoury, sweet and tangy condiment that not only looks beautiful but is the perfect addition to level up cheeseboards, burgers, toasties and more.

Why make my own tomato chutney?

Many store-bought chutneys are very high in sugar. When you make your own tomato chutney at home, you can control the amount of sugar that you use. You can also ensure that you are using quality, whole ingredients, so you’ll know exactly what you are consuming. Making your own condiments at home is also a great way to save money. 

What’s the difference between tomato chutney and tomato relish?

Both tomato chutney and tomato relish are very similar and often use many of the same ingredients. What sets them apart is the texture and flavour. Chutneys are thicker and chunkier with a softer mouthfeel, while relishes can be tart and tangier with a thinner consistency.

Is tomato chutney spicy?

Unlike some other chutney recipes commonly seen in Indian cuisine and eaten with dosas (crepes), our version of tomato chutney omits the use of fresh or dried chillies. However, it does contain curry powder, mustard powder and whole peppercorns for a slightly spiced aroma. 

How to sterilise jars for tomato chutney

To preserve your homemade chutney, storing it in clean, sterilised jars is an important step to eliminate the introduction of bacteria. 

Sterilise your jars by running them, and any rubber seals and lids, through a hot cycle in your dishwasher. If you don’t have a dishwasher, you can also hand wash in very hot soapy water. Once washed, place only the jars directly on the shelves of a preheated 110°C/90°C fan-forced oven until completely dried. Dry the seals and lids on a clean towel in direct sunlight until dry to the touch. 

What ingredients you’ll need 

Tomatoes: Fresh whole red tomatoes form the basis of this sweet and savoury chutney. Use in-season produce for best results. It’s also a great way to use up a glut of tomatoes. 

Green apples: Green apples impart a distinct sweet and tart flavour to help balance the sweetness of the chutney.

Onions: Onions provide a foundation of flavour thanks to their savoury, slightly sweet, and aromatic profile that complements the tangy notes of tomatoes.

Sultanas: These dried white grapes add a burst of sweetness to each bite. 

Malt vinegar: The best vinegar to use in a tomato chutney recipe is a good quality malt vinegar. It aids in both preservation and adding a tangy finish. 

Brown sugar: Brown sugar adds a caramel-like sweetness, offering richness and depth of flavour.  

Garlic: Chopped garlic delivers a robust aroma, deepening the complexity of the chutney and enhancing the savoury flavour profile. 

Mustard powder: The tangy and slightly spicy flavour of mustard powder adds sharpness with a hint of heat for an overall earthy aroma. 

Mild curry powder: Curry powder’s rich blend of spices adds warmth without heat while providing depth and complexity, balancing the natural sweetness of the tomatoes and apples.

Whole black peppercorns: Peppercorns kept whole impart a distinct complexity while adding a slight crunch. 

Cornflour: When combined with water, a slurry is formed to help thicken the chutney.

Aged cheddar: Nutty, sharp and crumbly, aged cheddar pairs well with the sweetness and tanginess of tomato chutney. 

Muscatels: These dry, sweet grapes are the perfect addition to your cheese board alongside a dollop of chutney. 

Sourdough bread: Warm, crusty and slightly sour bread provides the perfect vessel for carrying the beautiful chutney flavour. 

How to make homemade tomato chutney

Our tomato chutney recipe is ready in just two steps. Begin by preparing all the ingredients such as chopping the tomatoes, apples and onions, and measuring out the vinegar and spices. From here, add everything into a large saucepan and cook over medium-low heat for around 50 minutes or until a thick mixture forms. 

A quick test to determine the readiness of the chutney is by pressing the back of a metal spoon into the mixture. If a pool of liquid forms in the spoon, leave the chutney on the heat and cook it for a little longer. Once it’s ready, thicken with a cornflour slurry, leave to cool and it’s ready to serve.

How to store tomato chutney

Tomato chutney is best stored in sterilised jars to maintain freshness and to ensure a long shelf life. Any unopened jars can last up to a year when stored in a cool, dark place. The remainder can be kept in the fridge, ready to be enjoyed, for roughly one week. 

What is the best way to serve tomato chutney?

This versatile condiment can be used in so many different ways. We suggest serving it with a side of aged cheddar, muscatels and sourdough bread on a beautiful cheese board when guests are over. The chutney can also be spread on beef burgers and toasties, dolloped on the side of a Spanish tortilla or even used as a glaze in our buttermilk-brined chicken recipe.  

If you love our Tomato chutney recipe, try this 

For more chutneys, preserves, jams and sauces, try our expertly curated selection of recipes:

• Rhubarb and raspberry jam
• Piccalilli (pickled vegetable relish)
• Preserved lemon or limes