Spicy Tomato Chutney

Spicy Tomato Chutney


Be the first to make this!

I made this with my own tomatoes this year. First time ever! I like to make it with fresh ginger and fresh chillies and I do not grind the fennel and fenugreek seeds. This recipe makes 2 (450g) jars of chutney.


Makes: 2 450g jars of chutney

  • 1kg fresh tomatoes
  • 1/4 teaspoon whole fennel seeds
  • 1/4 teaspoon whole fenugreek seeds
  • 475ml vinegar
  • 450g sugar
  • 10 cloves garlic, peeled and minced
  • 1 teaspoon minced fresh ginger, or to taste
  • 2 bay leaves
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon garam masala
  • one whole fresh hot chilli pepper, minced
  • 80g raisins

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Heat vinegar in a heavy bottomed saucepan then add the tomatoes, fennel and fenugreek. Stir in remaining ingredients. Bring to the boil over high heat and allow to thicken, stirring to make sure it does not scorch. This could take up to an hour depending on the pectin content of the fruit (more ripe=less pectin=more cooking time - using less ripe fruit can reduce cooking time).

To Test:

It will thicken more as it cools down. So, a good test is to put a little on a spoon in the freezer for a few minutes. If it is thick when cool/not cold, it is done.


While cooking, bubble scum can form on the top. You can just stir this in, although some people like to skim it off.

Large Batches:

When making larger batches reduce the amount of fresh garlic and ginger. For instance, if you are making 6 pounds/3kg of fruit, don't use 30 cloves of garlic. Use 15. It will still have lots of garlic flavour.


Keeps in the fridge for months or you can cook the sealed jars in a water bath for 20 minutes to sterilise. Allow to cool and store in a dark cupboard for up to one year.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate