Tomato chutney

Tomato chutney
Makes: 500 gr
Prep time:
Cook time:
Total time:
  • 200 gr malt vinegar
  • 200 gr sugar
  • 1000 gr tomatoes
  • 100 gr onion
  • 20 gr fresh ginger
  • 20 gr garlic
  1. Heat the malt vinegar in a pan and add the sugar to dissolve.
  2. Finely chop the onion and garlic.
  3. Grate the ginger. Add the onion, garlic and ginger to the malt vinegar.
  4. Dice the tomatoes and add to the pan.
  5. Bring to a simmer and allow to simmer for 45 to 60 min or until most of the liquid has evaporated and the chutney looks like a thick jam.
  6. Ladle into clean jars, close with a lid and allow to cool.
  7. Store at room temperature until needed. Once opened, keep for a week in the fridge.
Stuff to know
Do not put the heat on too high or the chutney will catch and burn.
The finer the tomatoes are chopped, the smoother the chutney will be.
The chutney pair well with a cheese or ploughman sandwich.
Add to the chutney a finely diced tart apple.
Add to the chutney some raisins or sultana’s.