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Tomato Chutney Myrtle Allens


  • 140g granulated sugar
  • 1 tsp salt
  • 1/2 tsp whole mustard seeds
  • 1/4 tsp freshly ground pepper
  • 115 ml red wine vinegar
  • 115ml white wine vinegar
  • 450g ripe tomatoes peeled and coarsely chopped
  • 1 bunch scallions including green parts!
Tomato Chutney Myrtle Allens


  • In a non-reactive saucepan, combine the sugar, salt, mustard seeds, and pepper.
  • Stir in both vinegar's and bring to the boil.
  • Add the tomatoes and scallions.
  • Simmer gently, uncovered for about an hour or until the mixture has thickened to a liquid jam consistency.
  • Cool and put into sterilized jars.
  • Should last for a couple of weeks in the fridge.
  • Perfect with cold meats, cheese, salads and in sandwiches!