Tomato chutney recipe?

[ApolloandDaphne]

I have a glut of tomatoes and want to make chutney. Has anyone got a simple, foolproof recipe? I would like it to be spicy/chilli infused but not loads of different other flavours. I've seen a number of recipes online but don't know which one to go with.

I've been using this book for over 30 years and number 4 here is very good, I use hot chili sauce instead of chilli powder.

Picture under review

Thank you. That is a good selection of recipes. I will probably use one with onions in it.

Can you post the instructions for the green tomato chutney please Kels?

I have also got a few a pleas off my neighbours tree which i could add. Would tomato and apple work?

@AyeEye yes certainly! Just off to work now so will do it when I'm back.

@ApolloandDaphne apples and tomato would definitely work! If you've got any fresh mint to stick in that would be even more delicious.

Many thanks Kels. Have a good day.

I’ve just made some tomato and blackberry chutney. Not tried it yet, but dh had a taste before it was put in jars and said it was lovely!

Ingredients

• 350g tomatoes
• 150g blackberries
• 200ml white wine vinegar
• 1 small red onion (about 100g)
• 100g dark brown sugar
• 1 mild red chilli
• A few sprigs of thyme (optional)

A heavy-bottomed saucepan, a chopping board, sharp knife, stirring utensil, and sterilised jars with lids for storing your finished tomato & blackberry chutney.

METHOD (makes 2/3 jars)
Finely chop tomatoes, onion and chilli. Add tomatoes, onion, chilli and whole blackberries to saucepan. Add sugar, vinegar and thyme, if using, and stir well. Bring to gentle boil, reduce heat and simmer uncovered for 30/40 mins stirring occasionally till consistency is thick and glossy(!), season to taste, then jar up in sterilised jars while still hot. Leave to cool, then store in a cool cupboard. Will keep for 3 months unopened, 3/4 weeks in a fridge after opening.

That recipe sounds good @maudelovesharold. I could replace blackberries with apple.

@AyeEye I haven't forgotten... Here you go

Thank you so much Kel.

Thanks Kels, do you have the instructions for red chutney number 4 please, as it sounds ideal?

@Goodwitch9 yes it's so simple- chop everything, bung it in a pan with the vinegar and spices and sugar, cook on a medium heat till the sugar is dissolved and then simmer until it's thickened, stirring it every five minutes or so.