youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Tomato Chutney

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

I followed the recipe from "Living and Eating" by John Pawson and Annie Bell to make this chutney.

I followed the recipe from "Living and Eating" by John Pawson and Annie Bell to make this chutney.

Ingredients

Serves: 3 tubs

Metric Cups
  • 1⅓ kilograms tomatoes (cored and skinned)
  • 500 grams apples (eating apples, cored)
  • 700 grams red onions (peeled and chopped)
  • 500 millilitres cider vinegar
  • 4 cloves garlic (peeled and finely chopped)
  • 1 tablespoon fresh root ginger (peeled and finely chopped)
  • 400 grams raisins
  • 450 grams soft brown sugar
  • ½ teaspoon cayenne pepper
  • 7 centimetres cinnamon sticks
  • 1 tablespoon sea salt
  • 2⅞ pounds tomatoes (cored and skinned)
  • 17⅔ ounces apples (eating apples, cored)
  • 24¾ ounces red onions (peeled and chopped)
  • 18 fluid ounces apple cider vinegar
  • 4 cloves garlic (peeled and finely chopped)
  • 1 tablespoon fresh gingerroot (peeled and finely chopped)
  • 14⅛ ounces raisins
  • 15⅞ ounces soft brown sugar
  • ½ teaspoon cayenne pepper
  • 2¾ inches cinnamon sticks
  • 1 tablespoon sea salt

Method

Tomato Chutney is a community recipe submitted by Franchini and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put all the ingredients into a pan, bring to a simmer and then cook over a low heat for 3 to 3.5 hours. Stir occasionally and more frequently towards the end of the cooking time to prevent sticking. I used a heat diffuser to help even out the heat from my gas flame.
  • The chutney is ready when no more than a small amount of syrupy liquid collects in a trough that you draw in the chutney with a spoon. It firms up a bit more as it cools.
  • Once cooked, discard the cinnamon and pour into 3 500ml kilner jars. Close the lid and leave to cool. I sterilised my jars by putting them in a hot oven for 5-10 minutes. I dunked the seals in boiling water for a couple of minutes.
  • The chutney can be eaten straight away but improves after a few months.
  • Put all the ingredients into a pan, bring to a simmer and then cook over a low heat for 3 to 3.5 hours. Stir occasionally and more frequently towards the end of the cooking time to prevent sticking. I used a heat diffuser to help even out the heat from my gas flame.
  • The chutney is ready when no more than a small amount of syrupy liquid collects in a trough that you draw in the chutney with a spoon. It firms up a bit more as it cools.
  • Once cooked, discard the cinnamon and pour into 3 500ml kilner jars. Close the lid and leave to cool. I sterilised my jars by putting them in a hot oven for 5-10 minutes. I dunked the seals in boiling water for a couple of minutes.
  • The chutney can be eaten straight away but improves after a few months.
  • Tell us what you think