Sweet Tomato Chutney Recipe

I’ve scaled back the number of chutneys I make each year but I make this one every year because it’s my favourite. Eat it with cold meats and cheeses or use it to liven up a sandwich.



If you have a glut of tomatoes and are looking for ways to use them, read this post for ideas.

This is one of my favourites and we use it to liven up a cheese sandwich or cheese on toast.
  • 1 clove garlic
  • 2 pieces stem ginger
  • 500 ml vinegar
  • 1.5 kg tomatoes
  • 450 g granulated sugar
  • 1.5 teasp salt
  1. Finely chop the garlic and ginger, roughly chop the tomatoes and put everything into a preserving pan.
  2. Bring to the boil and then simmer uncovered for about two hours until the chutney has thickened.
  3. Pot as normal.
Recipe Notes

If I’m growing chillies too then I add one or two finely chopped for a little heat