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Spicy Tomato Chutney

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Condiment
Author: Amanda McInerney of


  • 1 & 1/2 kgs tomatoes roughly chopped (I used Romas)
  • 2 chopped onions
  • 3 Tbsp grated fresh ginger
  • 1 cup sultanas
  • 1 cup brown sugar
  • 1 cup apple cider vinegar
  • 1 1/2 tsp cumin
  • 1 1/2 tsp ground coriander
  • 1 level tsp dried chilli flakes
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper


  • Combine all ingredients in a pot, bring to the boil then reduce heat and simmer, stirring occasionally, for 1-1 1/2 hours until thickened.
  • Sterilise jars by scalding with boiling water or running through a hot cycle in a clean dishwasher. Dry by standing upside down in warm oven.
  • When cooked, pour chutney into hot jars (pouring hot chutney into cold jars will make the jars crack), seal, cool and store in fridge.