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History Cookbook: Tomato Chutney

This recipe is in categories Postwar / Modern, Vegetarian
About this recipe
Healthiness : (84 votes)
Difficulty:  1 out of 5 difficulty
Comments: This is very straight forward but does require quite a lot of chopping. Care should be taken when using a sharp knife.
Preparation Time: 30-50 minutes chopping
Cooking Time: 50 minutes
Number of servings: This makes 7lbs of chutney.
Serving suggestions: Serve with cheese, cold meat or game pie.
This is a vegan recipe

This 1970's recipe is particularly good for using up green or slightly ripe tomatoes at the end of a growing season. It is hard to get wrong and seems to be very forgiving. We make it year after year.

Tomatoes have only become really popular in recent times. They were readily available in Victorian England but were treated with some suspicion. They were thought to be somewhat poisonous unless they had been well boiled to make them edible. They first appear therefore in pickles and chutneys. Eating tomatoes raw only began to catch on in the mid-nineteenth century and even then took time to be accepted.

  • 2lbs (900g) green or red tomatoes, chopped
  • 2lb (900g) cooking apples, chopped
  • 1 lb (450g) onions, chopped
  • 1/2 lb (225g) sultanas
  • 1lb (450g) brown sugar
  • 1 oz mustard seed (This is most of one of the small spice bottles you can buy)
  • 1 1/2 pints (900ml) malt vinegar
  • 1 teaspoon of the following: cayenne pepper, dry mustard powder, curry powder, dry ginger powder, turmeric.
  • 1 dessertspoon  salt
  • 1 tablespoon plain flour


  • Weighing scales
  • Measuring jug
  • Dessert spoon
  • Tablespoon
  • Jam pan (optional)
  • Chopping board
  • Knife
  • Cup
  • Large pan
  • Jars
  • Cellophane
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Put your clean, dry jars into a low oven to sterilise, while you prepare the chutney
  2. Measure out your ingredients
  3. Add the chopped, onions, apples and tomatoes to a large pan with the sultanas, mustard seed, brown sugar and vinegar. Cook until the fruit and vegetables are soft (40 minutes approx)
  4. Mix the remaining spices together in a cup with the salt and flour
  5. Add this to the hot mixture stirring continuously while the chutney thickens
  6. Continue to cook but on a low heat for a further 10 minutes
  7. Spoon or pour the hot mixture into the clean, hot jars. Use oven gloves, as the jars and chutney will all be very hot
  8. Cover the jars with a cellophane jam disc and then put the lid on tightly. This will stop the vinegar touching the metal lids which can spoil your chutney 

NB The chutney needs to be left for a few weeks for the flavours to blend, but will go on improving for months. The chutney can be stored for up to a year.

Tomato Chutney - print view  Tomato Chutney - print view

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Name: Howard 3rd October 2017
I do love a good chutney
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