Spicy Tomato Chutney

    1 hour

    Spicy and sweet - ginger, garlic, chilli powder and Madras curry paste are just a few of the ingredients in this tomato chutney. Best made with tomatoes fresh from the garden.

    120 people made this

    Serves: 32 

    • 1.8kg (4 lb) ripe tomatoes
    • 1 (2cm) piece fresh root ginger
    • 3 cloves garlic
    • 350g (12 oz) caster sugar
    • 250ml (8 fl oz) red wine vinegar
    • 2 onions, diced
    • 4 tablespoons sultanas
    • 1 dessertspoon mixed spice
    • 1 teaspoon chilli powder
    • 1 pinch paprika
    • 1 tablespoon Madras curry paste

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Fill a saucepan with water and bring to the boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool and peel.
    2. Purée tomatoes with ginger and garlic in a food processor or blender.
    3. Place tomato mixture, sugar, vinegar, onions and sulatnas in a large saucepan. Season with mixed spice, chilli powder, paprika and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.

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    Reviews in English (20)


    Very nice. Didn't use the curry paste out of choice, but it works fine without. The ginger and sultanas came through really nicely. I didn't skin my toms (home grown cherry toms - loads of them) but it is worth taking the time. Also, didn't puree mine, chopped everything roughly as I like it chunky. Great recipe. Fantastic with a good cheddar.  -  17 Oct 2011


    I made this exactly to the recipe apart from using 1 rounded tablespoon of curry powder as paste was not available. It is beautiful, one of the best I've made! It would be helpful to give an aproximate amount to expect (I made about 1800 grams or 4 x450 gram jam jars). Also how long will it keep as I would love to make more of this, no mention of it improving (if it is possible to improve) the longer you keep it as with most other chutney recipes.  -  21 Aug 2013


    Lovely but maybe a tad too sweet. Next time I will use a bit less sugar.  -  05 Sep 2012