Red Tomato Chutney

by Bryony Harrison (follow)
Poems on the Page:
Tomatoes (202)      Preserves (19)      Chutney (17)     

My grandpa has a greenhouse full of tomato plants, and we are being sent red ripe tomatoes by the bucket load. So today my mum sent me off to the supermarket to get a load of spices and vinegar and she made us all a lovely chutney. Based on the brands I used, each 30g serving is about 48 calories.

Preparation Time: 30 minutes
Cooking Time: 2hrs 15 minutes
Makes: 1kg

1.8kg red tomatoes
2 tbsp mustard seeds
3/4 tbsp ground allspice
1 tsp cayenne pepper
225g granulated sugar
4 tsp salt
400ml white vinegar


Bathe the tomatoes in boiling water for a couple of minutes, then drain them and dunk them in cold water.

Peel the skins off the tomatoes.


Put the tomatoes in a large saucepan and mix in the mustard seeds, cayenne pepper, and allspice.


Simmer the tomatoes for about forty-five minutes until it becomes pulpy.

Stir in the sugar, salt, and vinegar, then continue to simmer for about an hour and half, until the chutney has reduced.

Using a jam funnel decant the chutney into jars, and seal.

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