Granny's red tomato chutney

    3 hours 30 min

    I won't claim ownership of this recipe and neither will my Nan. This and the one for Green tomato chutney both come from from a booklet that she gave me that was printed in 1949 by the famous Min of Ag and Fish. Both are delicious and hark back to more frugal post-war days.

    474 people made this

    Makes: 6 jars

    • 2.7kg (6lb) tomatoes, chopped
    • 1 large onion, chopped
    • 340g (12oz) caster sugar
    • 15g (1/2oz) salt
    • 1 teaspoon mild paprika powder
    • 1 teaspoon pickling spices
    • 1 pinch Cayenne pepper
    • 300ml (1/2pt) vinegar

    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. Cook the tomatoes and onion together until a thick pulp.
    2. Add the other ingredients and cook until a thick consistency.
    3. Pre-heat sufficient jars in the oven and then ladle the chutney into them while still hot. Seal immediately and store. Improves with age but can be eaten when cooled.


    I have eaten a jar of this that had lain neglected in the back of a cupboard for 10 years and it was yummy.

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    Reviews in English (7)


    If the skin is tough on the tomatoes you will need to peel them, i put extra onions in and manage to get 2 1lb jars, it taste very nice sweet and tangy.  -  31 Aug 2011


    This a great recipe. I score my Tomatoes and put them in boiling water to take the skins off & i add finely copped red peppers as well.  -  23 Aug 2013


    Delicious, started eating it straight away  -  01 Sep 2014