Skip to main content
The Best Tomato Chutney Ever!


  • 2kg of fresh, ripe tomatoes, cut in half
  • 1 red pepper, halved
  • 4-5 fresh ripe red chillies, halved and de-seeded
  • 4-5 cloves of garlic, peeled
  • 1 onion, peeled and quartered
  • A few fresh herbs (rosemary, thyme, oregano etc)
  • Olive oil
  • 150g sultanas
  • Approx 250g cox, Braeburn or another good eating apple, peeled and chopped
  • Approx 250g cooking apples, peeled and chopped
  • Approx 500ml cider vinegar
  • Approx 350g brown sugar
  • Bay leaf
  • Cinnamon
  • Lemon juice
The Best Tomato Chutney Ever!


Well, anybody, that has tasted it seems to agree! I made this a couple of months ago with the last tomatoes in our glasshouse.


  • Stew the apples in a large pot with the sultanas, sugar and vinegar.
  • Add a bay leaf and a stick of cinnamon.
  • The key to this fantastic chutney is the way the tomatoes are cooked.
  • Fresh tomatoes from the glasshouse are roasted in a hot oven for 20mins along with the onion, peppers, chillies and garlic and some fresh herbs on the stalks all with a drizzle of olive oil and lemon juice.
  • Once roasted, remove the onions, peppers and chillies.
  • Discard the herbs.
  • Chop the peppers (skin first), onion and chillies and add to the stewed apples.
  • Get a pair of scissors and cut up the roasted tomatoes in the same roasting tray.
  • This is essential as it means you don't lose any of the fantastic juices!
  • Add this to the same pot.
  • Simmer gently for another while to let the flavours combine and reduce the liquid down to the right consistency.
  • This is a rustic chutney and quite chunky! Season and adjust vinegar/sugar as required.
  • This recipe can also be made with green tomatoes, just omit the red pepper and use green jalapeño peppers instead of red chillies.
  • The resulting chutney will also be a less sweet.