Plum tomato chutney

After a little bit of stirring you have a delicious fruity tomato chutney, with a hint of tangy garlic.

Serves: 30 (makes 2-3 medium jars)

Preparation time:  10 minutes

Cooking time:  1 hour and 15 minutes

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You will need

  • 2 teaspoons mustard seeds
  • 1kg plum tomatoes, chopped
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 150g sultanas
  • 200g light muscavado sugar
  • 400ml white wine vinegar
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Recipe Information

Step by step guide to making Plum tomato chutney

  1. Place the plum tomatoes, onion, garlic cloves, mustard seeds, sultanas, light muscovado sugar and white wine vinegar in a preserving pan or large, deep saucepan. Season well.
  2. Place the pan over a medium heat and slowly bring the mixture to a simmer, stirring constantly until the sugar has dissolved.
  3. Simmer for 1 hour, stirring occasionally, until soft. If the mixture is still runny after an hour, simmer for a further 10-15 minutes until it has thickened slightly.
  4. Divide the hot chutney between warm sterilised jars. Cover with a waxed paper disc and plastic film lid or screw top lid. Set aside to cool.
  5. Serve as a delicious accompaniment for bread and cheese or as a tangy side sauce at your summer barbecues. Keep in the fridge for up to 1 month.

Cook's tip: It is very important that you sterilise jars before storing any preserves. To do so, wash the jar thoroughly in warm soapy water then rinse. Being careful not to touch the inside of the jar, put it in an oven set at a moderate-low temperature to dry out and warm through for 5-10 minutes. Pour the warm chutney into the warm jar and seal.

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Nutritional information for Plum tomato chutney

Nutritional information for Plum tomato chutney

Nutrition type per serving
Calories 51 kcal
Total Fat 0.2g
Saturated Fat 0g
Salt 0.125g
Sugar 11.5g

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