Spicy Tomato & Onion Chutney Recipe for Preserving

No ratings yet

Spicy Tomato & Onion Chutney Recipe for Preserving

This spicy tomato and onion chutney is a classic British-style preserve with a gentle Indian spice twist. Sweet, tangy, and warmly spiced with cardamom and chilli, it’s perfect for jarring and keeping all year.

Delicious with bacon sarnies, cheeseburgers, cheeseboards, cold meats, or stirred into sauces. It’s a versatile chutney you’ll reach for all year round.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Condiment

Cuisine: british, Indian

Keyword: chutney, onion chutney, tomato chutney, tomato sauce

Servings: 190ml jars

Calories: 271kcal

Author: Vikkie Lee

Equipment

sterilized jars Yields 1250ml/1250g, so use 6-7 x 190ml jars or 2.5 x 500ml jars
jam pan
wooden spoon
Chopping knife
Chopping board
garlic press
Cheese grater

Ingredients

1 teaspoon Coriander seeds lightly crushed or left whole
1 tablespoon Olive oil
750 g Red onions diced
4 Garlic cloves crushed
4 cm Fresh ginger peeled & finely chopped
1 teaspoon Chilli flakes (or 1& ½ teaspoon for more heat)
4 Cardamom pods lightly crushed
½ teaspoon Paprika powder
½ teaspoon Mustard powder OR 1 teaspoon mustard seeds
½ teaspoon Ground cinnamon or a cinnamon stick
¼ teaspoon Cayenne pepper or ground black pepper
1.5 kg Tomatoes chopped
250 g Light brown sugar
250 ml Red wine vinegar or apple cider vinegar
1 teaspoon Sea salt

Instructions

Toast coriander: In a large heavy-bottomed pan, or jam pan, dry-toast the coriander seeds for 1-2 minutes until fragrant and crackling.
1 teaspoon Coriander seeds
Cook onions: Add the oil, then stir in the sliced onions. Cook gently over low to medium heat for 10-15 minutes until softened and lightly caramelised.
1 tablespoon Olive oil, 750 g Red onions
Add spices & aromatics: Stir in garlic, ginger, chilli flakes, cardamom, paprika, mustard, ground cinnamon and cayenne pepper. Cook for 2 minutes until fragrant.
4 Garlic cloves, 4 cm Fresh ginger, 1 teaspoon Chilli flakes, 4 Cardamom pods, ½ teaspoon Paprika powder, ½ teaspoon Mustard powder, ½ teaspoon Ground cinnamon, ¼ teaspoon Cayenne pepper
Add tomatoes, sugar & vinegar: Stir in the chopped tomatoes, sugar, vinegar, and salt.
Bring the tomato mixture to a simmer and stir until the sugar dissolves.
Then simmer uncovered for 1 hour to 1 hour 30 minutes until thickened (it should mound on a spoon and not be watery).
1.5 kg Tomatoes, 250 g Light brown sugar, 250 ml Red wine vinegar, 1 teaspoon Sea salt
Sterilise Jars: Towards the end of simmering time, sterilise your jars by washing in hot soapy water, rinse, then place in an oven at 180°C fan for 10 minutes.
Spoon into jars: Spoon the hot chutney into sterilised jars, and seal immediately with sterilised lids and leave to cool before eating. However, if you can resist, I recommend leaving it to mature for at least a month for a less acidic taste.

Notes

How many jars do I need?

This recipe yields approximately 1250ml of tomato onion just, so to calculate how many jars you need to sterilise, simply divide 1250ml by your jar size.

Nutrition