Cherry Tomato Chutney

Cherry Tomato Chutney

I had a last flush of cherry tomatoes on my very large bushel this year. It seemed to go crazy at the end of the season so I was excited to make some delicious Cherry Tomato Chutney. I love chutneys and relishes and I enjoy making them when I have an excess of produce. It was so nice to be able to make some chutney from my home grown cherry tomatoes. These tomatoes were tiny little tomatoes and the bushel was about three metres wide. We enjoyed the fruit all summer.

I love this chutney with a really mature, crumbly cheddar on some crusty bread. I mean I really love it. So that is why it doesn’t last long in my house. This chutney is also really lovely with cold meats or a piece of steak, sausages or even chicken. You will have so many uses for it that it probably won’t last long in your house either.

Cherry Tomato Chutney is easy to make with only a few ingredients. You will probably have most of them to hand. It gets it flavours not only from the tomatoes but also mustard powder, onion and if you like, a little chilli. And it really doesn’t take long to make when you consider the end result.

This recipe is completely scaleable so if you have more tomatoes than I have used simply increase your quantities, keeping them in the appropriate ratios. One important factor to note – you simply must steralise your jars properly. I do this in three steps – I was the jars in hot soapy water, then I boil them for 10 minutes and then I dry them off in an oven heated to 150°C for 10 minutes. Some people only boil or heat in the oven after washing but I like to leave nothing to chance! Boiling them is useful if you have jars that use a rubber seal.

So enjoy making this Cherry Tomato Chutney and most of all enjoy eating it. It is one way you can get the most out of your tomato crop!

Totally moreish, Cherry Tomato Chutney that will improve cheese or meat dishes.

Cherry Tomato Chutney

A beautiful preserve to serve with a mature cheese, cold meats, steak or sausages. The possibilities are endless.

Course Preserves
Keyword Cherry Tomato Chutney, Chutney, Preserves
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Jane Georgiades

Ingredients

  • 500 g cherry tomatoes
  • 250 g brown onions sliced
  • 1/2 tsp dried chilli flakes or to taste
  • 3 cloves garlic finely chopped
  • 1 tbsp mustard powder
  • 250 g caster sugar
  • 250 ml white vinegar
  • 250 ml water
  • 3 bay leaves
  • salt and pepper to taste

Instructions

  1. Wash the tomatoes and set aside. In a large saucepan cook the onions, garlic and chilli flakes in about 3 tablespoons of olive oil. Stir in the mustard powder. Stir in the tomatoes Then add the bay leaves, sugar, vinegar and water. Bring to the boil then turn the heat down and simmer for about an hour. When the ingredients have reduced and the chutney coats the back of a spoon it is ready. if the mixture is not reducing and thickening, increase the stove temperature for half an hour until it reduces. Spoon into hot steralised jars, seal. Place the jars in another saucepan with water coming half way up the sides and boil for 15 minutes. Store the jars in a cool, dry place for up to three months or for 10 days in the fridge after opening.

Recipe Notes

If your cherry tomatoes are on the large size, slice them in half before adding to the pan.

6 Comments

  • suzie August 29, 2022 at 2:48 pm Reply

    Could I use apple cider vinegar instead of the white vinegar? Thank you.

    • Jane Georgiades August 30, 2022 at 10:47 am Reply

      Absolutely! Apple cider vinegar would work just fine. Enjoy!

  • James September 14, 2022 at 3:26 pm Reply

    Is it supposed to be 250ml of water and vinegar? This seems to be way too much and it’s a sauce, not a chutney

    • Jane Georgiades September 26, 2022 at 10:39 am Reply

      Hi James,

      See what I wrote to John- it is not a jelly like chutney. It is more spoonable than that.

      “Chutneys and jams can be difficult. I suggest that you need to up the temperature to a gentle boil for half and hour and then reduce to a simmer. You really need to judge the cooking time and temperature by the juiciness of the tomatoes and the time it is taking to reduce. I would not leave the vinegar out as the flavour of straight vinegar could be too overpowering. I made Cherry Tomato Chutney today and it worked with increasing the temp. It also won’t ‘set’ in the pot it only needs to coat the back of a spoon (when you run your finger through it it leaves a mark). It is not a jelly like consistency more spoonable than that. Good luck!

  • John Wheeler September 22, 2022 at 9:38 am Reply

    Cook fo 1 hour? I cooked mine for 3 hours and it still didn’t set. I don’t think it needs the water.

    • Jane Georgiades September 26, 2022 at 10:38 am Reply

      Hi John,
      Chutneys and jams can be difficult. I suggest that you need to up the temperature to a gentle boil for half and hour and then reduce to a simmer. You really need to judge the cooking time and temperature by the juiciness of the tomatoes and the time it is taking to reduce. I would not leave the vinegar out as the flavour of straight vinegar could be too overpowering. I made Cherry Tomato Chutney today and it worked with increasing the temp. It also won’t ‘set’ in the pot it only needs to coat the back of a spoon (when you run your finger through it it leaves a mark). It is not a jelly like consistency more spoonable than that. Good luck!

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