Tomato Chutney

Irresistable – a large box of ripe tomatoes in the Kashmiri store just down the road. More than enough to cook a batch each of Tomato Sauce and Roasted Tomato Sauce for the freezer. And more.


  • 200ml vinegar (I like Sarson’s Pickling Vinegar, but take your pick – cider vinegar, wine vinegar, …. ?)
  • 8 garlic cloves, peeled and roughly chopped
  • 1-2 small chillis (optional)
  • 6-8 whole cloves
  • A “thumb” of ginger, peeled and chopped
  • 1.5kg tomatoes, chopped
  • 2-3 onions, peeled and chopped
  • 1 tsp salt
  • 250g sugar (white or brown)


  • Put all the ingredients, except the sugar, into a sauce pan, and bring to the boil. Simmer for 20-25 minutes until the vegetables are soft.
  • Remove the pot from the ring. I remove the cloves with a teaspoon (cook’s perk … chew the now softened buds). Stir in the sugar to dissolve, put the chutney back to the heat and simmer for 30 minutes, stirring occasionally.
  • Spoon into hot, sterilised jam jars, and seal/cap.
  • Store in a cool, dark place – best left for 3-4 weeks for the flavour to mellow and meld.

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