Tomato and Sultana Chutney

    Tomato and Sultana Chutney


    20 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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    Reviews (1)


    I used cherry tomatoes and didn't do Step 1, the first boil and didn't peel them. I started from step two, puting most of the tomatoes in the blender before cooking, saving about a quarter of the smallest to throw in whole. This chutney has great balance and worked well with cherry tomatoes. - 01 Nov 2016

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