Granny's red tomato chutney

Granny's red tomato chutney


138 people made this

About this recipe: 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.

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 (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

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