Sweet tomato chutney


I’ve scaled back the number of chutneys I make each year but I make this one every year because it’s my favourite. Eat it with cold meats and cheeses, dollop a spoonful onto the plate of a Ploughmans Lunch or use it to liven up a sandwich. I especially enjoy this in a toasted cheese sandwich or in an Essex Huffer.

This post A Glut of Tomatoes will give you more ideas for using tomatoes if you’re overrun with them.



1 clove garlic
2 pieces stem ginger
500 ml vinegar
1.5 kg tomatoes
450 g granulated sugar
1.5 teasp salt
(If I’m growing chillies too then I add one or two finely chopped for a little heat)


Finely chop the garlic and ginger, roughly chop the tomatoes and put everything into a preserving pan.
Bring to the boil and then simmer uncovered for about two hours until the chutney has thickened.
Pot as normal.