Tomato chutney is a British staple, often found on the side of a Ploughman’s lunch, or inside a cheese sandwich. It’s sweet, tangy and a great side to cheese. Check out our guide for an easy recipe, serving suggestions and a short history of tomato chutney's Indian origins.
What is tomato chutney?
Tomato chutney is made by simmering fresh or tinned tomatoes with sugar, vinegar and spices until thick, tangy and sweet. It was historically used to preserve fruit, a bit like a savoury jam, and you can also find apple, plum and rhubarb chutneys.
Although chutney is now seen as quintessentially British, it has decidedly Indian roots. A liking for chutney – and the spices it is made with – came to the U.K. from India during the British Raj. However, chutney was quickly adapted to British ingredients and tastes. Mrs. Beeton's Book of Household Management, published in 1861, has a recipe for ‘Indian Chetney Sauce’ made from sour apples, tomatoes, onions, sugar, vinegar, spices and sultanas – very similar to a modern British chutney, but nothing like Indian chutneys.
Chutneys in India are spiced and fresh, a tangy accompaniment to idlis, dosas, paratha and so much more. Unlike British tomato chutneys, which generally contain a lot of sugar and vinegar, Indian tomato chutneys are mostly just tomatoes, spices and oil. However, you can also get sweet Indian chutneys, like tamarind and date.
How to make tomato chutney
Metric
Imperial
- 400g of cherry tomatoes, mixed red and green
- 150g of white onion, roughly chopped
- 150g of Bramley apple, peeled, cored and roughly chopped
- 100g of white sugar
- 100g of distilled malt vinegar
- 3/4 tsp table salt
- 1/2 tsp garam masala
Add all the ingredients to a medium saucepan, and bring to a simmer. The cherry tomatoes will release their liquid as they break down
Once the cherry tomatoes have burst, and the mixture is bubbling, turn the heat down to low and cook for 45 minutes, stirring every 15 minutes or so. Towards the end of cooking, the chutney will begin to stick more and need to be stirred more frequently
Remove from the heat, and transfer the mixture to a clean jar. This will keep in the fridge for around a fortnight, and the flavour will deepen and mellow as time goes on
What do you serve with tomato chutney?
In the UK, tomato chutney is generally enjoyed on hams, cheeses and other cold meats like sausages or leftover roast chicken. It can be served with savoury bakes, like cheese scones or sausage rolls, or used to top cold pies.
How long does tomato chutney last?
Historically, chutney was made to last through winter – heavy on the sugar and vinegar, it was sweet and sharp enough to last for months. However, our chutney recipe is much milder, and so will only last for a few weeks in a clean container in the fridge. Its flavour will mellow and deepen over time, so you will likely find it gets better and better.
If you want to jar your chutney, make sure to follow a recipe that’s designed to be kept at room temperature (which this one isn’t!) and follow their instructions to make sure you have enough sugar and vinegar to preserve it safely.
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