Tomato and Sultana Chutney

Tomato and Sultana Chutney


19 people made this

I think this is best made with fresh tomatoes from the garden. It's a delicious combination of sweet and fiery.


Serves: 32 

  • 2 kg ripe tomatoes
  • 1 3cm piece fresh ginger
  • 3 cloves garlic
  • 1 3/4 cups (200g) white sugar
  • 1 cup (250ml) red wine vinegar
  • 2 onions, diced
  • 1/4 cup sultanas
  • 2 teaspoons mixed spice
  • 1 teaspoon chilli powder
  • 1 pinch paprika
  • 1 tablespoon curry paste

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Fill a saucepan with water and bring to a boil. Place tomatoes in boiling water and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool and peel.
  2. Puree tomatoes with ginger and garlic in a food processor or blender.
  3. Place tomato mixture, sugar, vinegar, onions, and sultanas in a large saucepan. Season with mixed spice, chilli powder, paprika and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.

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