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


  • 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


  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. 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.

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