Red and green tomato chutney

    2 hours 10 min

    This tomato chutney is made with both red and green tomatoes. It is sweet and savoury and a great accompaniment to sandwiches or cold meats.


    Dorset, England, UK
    105 people made this

    Makes: 2 kg tomato chutney

    • 675g (1 1/2 lb) red tomatoes, skinned and chopped
    • 225g (1/2 lb) green tomatoes, skinned and chopped
    • 3 small peppers, chopped
    • 225g (1/2 lb) marrow, diced
    • 1 large onion, sliced
    • 225g (1/2 lb) raisins
    • 1 tablespoon pickling spice, crushed and tied in muslin
    • 1 tablespoon ground tumeric
    • 1/2 tablespoon salt
    • 340g (12 oz) brown sugar
    • 3 cloves garlic, minced
    • 150ml (1/4 pt) vinegar

    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. Combine all of the ingredients in a large saucepan and bring to the boil. Reduce the heat to low and simmer for up to 2 hours until the liquid has reduced and the chutney has thickened.
    2. While the chutney is still hot, spoon into sterilised jars with vinegar-proof lids. Store in a cool place until needed.


    To skin tomatoes quickly and easily, cover the whole fresh tomato in boiling water and leave for about a minute until the skin wrinkles and splits. Remove from the water and once cooled the skins should peel away easily.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (1)


    It turned out really well and so tasty I think it is an excellent way to use up the last few tomatoes in the green house plus out of all the chutneys I have made this one will be the first to be eaten as it complements so many different cheeses  -  23 Nov 2014