Tomato chutney

    1 hour 40 min

    I always get rave reviews whenever I open a jar of this tomato chutney.

    35 people made this

    Serves: 32 

    • 1.4kg tomatoes
    • 3.75L boiling water
    • 250ml cider vinegar
    • 125ml apple juice
    • 300g dark brown soft sugar
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon mustard powder
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper
    • 1 lemon, quartered and sliced thin

    Prep:10min  ›  Cook:1hr  ›  Extra time:30min  ›  Ready in:1hr40min 

    1. Place the tomatoes in a large pot and pour the boiling water over the tomatoes; allow to sit 5 minutes. Remove tomatoes from boiling water and place in ice-cold water until cool enough to handle. Slip off skins and stems.
    2. Coarsely chop the tomatoes in a food processor; reserve any juices and add to chopped tomatoes.
    3. Combine vinegar, apple juice, brown sugar, salt, black pepper, mustard, allspice, cumin and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely; stir in the chopped tomatoes. Bring the mixture to the boil; reduce heat and simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add the lemon slices and cook another 15 minutes.
    4. Sterilise the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilised jars, filling the jars to within 6mm of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist cloth to remove any food residue. Top with lids, and screw on rings.
    5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to the boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 5cm space between the jars. Pour in more boiling water if necessary until the water level is at least 2.5cm above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes.
    6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

    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 (29)


    I love this! However, I made a few changes which I think made it better and will help clarify the process. Instead of weighing the tomatoes, I used 12 cups of diced tomatoes, mostly because with less, the cup of vinegar I added to only 8 cups was way too vinegary for my taste. I used only one cup of brown sugar, left out the cayenne and added cinnamon, cloves and nutmeg. I cooked it down for 2 hours and canned 3 pints. The leftover half pint tasted great on fresh bread. I'll be making lots of this - it's absolutely delicious!  -  24 Aug 2011  (Review from Allrecipes US | Canada)


    I had never heard of tomato jam before a friend mentioned it last year. Found myself with way too many grape tomatoes some months ago and decided to try a few tomato jam recipes. This one is a little too spicy for my tongue , but won a BLUE RIBBON at the State Fair this year. And my hubby & guests like it. There is no arguing with that kind of success!  -  28 Nov 2010  (Review from Allrecipes US | Canada)


    This was my first attempt at canning, so I followed the recipe to the letter. Awesome flavor. The only reason I'm giving fewer than five stars is because my yield was only 4 half-pint jars instead of 8 (I may have cooked it down too much.) I'll definitely make it again!  -  07 Jun 2010  (Review from Allrecipes US | Canada)