Why You’ll Love This Recipe

Ava’s slowed-down version of Gordon Ramsay’s Tomato Chutney brings out the full depth of flavors through a patient, simmered process. The chutney is rich in taste, with a delightful combination of ripe tomatoes, spices, and a gentle sweetness from the golden granulated sugar. It offers a perfect balance of tangy acidity and the aromatic warmth of cumin, coriander, and mustard seeds. The texture is thick yet spreadable, making it ideal for a variety of uses—from a condiment to a topping. The best part? After resting a few days, the flavors really mature, providing an even more delicious experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5kg ripe tomatoes
500g onions
1 tbsp fine salt
3–4 garlic cloves, crushed
300ml of your preferred vinegar
250g golden granulated sugar
Optional: 2 tsp cornflour + water

Spice mix:

1 tsp cumin seeds
1 tsp coriander seeds
1 tsp celery seeds
1 tsp black mustard seeds
¼ tsp paprika
½ tsp crushed black pepper

Directions

Peel the tomatoes: Blanch the tomatoes in boiling water, shock them in cold water, peel off the skin, and chop them into small pieces.
Rest tomatoes and onions: Combine chopped tomatoes and onions with salt, and let them sit for 12–24 hours. Once rested, drain the excess liquid.
Cook the tomatoes, onions, garlic, and vinegar: In a large pot, cook the tomatoes, onions, garlic, and vinegar together for 20 minutes on low heat.
Toast the spices: In a dry pan, toast the cumin, coriander, celery, and mustard seeds until fragrant. Lightly crush them to release their oils.
Add spices and paprika: Stir the toasted spices, paprika, and crushed black pepper into the tomato-onion mixture. Let it simmer for 5 minutes.
Stir in sugar: Add the golden granulated sugar and stir gently to combine. Simmer uncovered for 30–40 minutes until the mixture thickens.
Optional step: If the chutney is too runny, mix 2 tsp of cornflour with a bit of water and add to the chutney. Let it simmer for an additional 5 minutes to thicken further.
Jar the chutney: Transfer the hot chutney into sterilized jars. Seal them tightly and allow the chutney to cool completely.
Rest and enjoy: Let the chutney rest for a few days before opening. The flavors will mature and intensify over time.

Servings and timing

Servings: 4 servings
Prep time: 30 minutes
Cooking time: 1 hour

Variations

Spicy version: Add some chopped fresh chili or red chili flakes to bring heat to the chutney.
Smoky flavor: Use smoked paprika instead of regular paprika for a deeper, smoky flavor.
Add fruits: Some variations of chutney include fruits like raisins or apples, which can add a sweet twist to the chutney. Feel free to experiment!
Vinegar swap: If you don’t have your preferred vinegar, you can use another variety to suit your taste, offering a unique acidity.

Storage/Reheating

Storage: Once the chutney has cooled, store it in sterilized glass jars. Seal them tightly and keep them in a cool, dark place. The chutney will last for up to 3–6 months when stored properly.
Reheating: If you want to serve the chutney warm, simply heat it gently over low heat until it reaches the desired temperature. Be sure to stir it occasionally to avoid scorching.

FAQs

How long does the chutney need to sit before it’s ready to eat?

It’s recommended to let the chutney rest for a few days after making it to allow the flavors to fully develop.

Can I freeze this chutney?

Yes, you can freeze the chutney. Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months in the freezer.

Is it possible to make the chutney spicier?

Definitely! You can add fresh chilies or chili flakes to the chutney for extra heat. Adjust the amount to your spice tolerance.

How do I know when the chutney has thickened enough?

The chutney is ready when it reaches a thick, jam-like consistency. You can test it by dragging a spoon through the mixture—if it leaves a trail that doesn’t fill in immediately, it’s thick enough.

Can I make this chutney without onions?

While onions are a key ingredient for sweetness and texture, you could try substituting them with other sweet vegetables like carrots or sweet peppers for a different flavor.

How can I make the chutney smoother?

If you prefer a smoother chutney, you can blend the mixture with an immersion blender before jarring it. This will create a velvety texture.

How long will the chutney last once opened?

Once opened, the chutney should be consumed within 2–3 weeks and should be stored in the refrigerator.

Can I use canned tomatoes instead of fresh ones?

Yes, you can use canned tomatoes in place of fresh tomatoes. However, fresh tomatoes provide a more vibrant flavor, so try to use them if possible.

Can I double the recipe?

Yes, you can double the recipe to make a larger batch. Just ensure you use a larger pot for cooking and enough jars to store the chutney.

Conclusion

This slow-cooked tomato chutney recipe is the perfect balance of tang, sweetness, and spice. It’s an easy and rewarding way to elevate your meals with minimal effort, yet maximum flavor. Whether used as a condiment, dip, or side dish, this chutney will surely become a staple in your kitchen. Don’t forget to rest it a few days for the flavors to truly shine!

Tomato Chutney

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This version of Tomato Chutney offers a deep, rich flavor, combining tangy tomatoes with sweet golden granulated sugar, and a perfect mix of aromatic spices. It’s ideal as a condiment, dip, or topping, with the flavors maturing beautifully over time.

Author: Amy
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 4 servings
Category: Condiment
Method: Simmered
Cuisine: British
Diet: Vegetarian

Instructions

Peel the tomatoes: Blanch the tomatoes in boiling water, shock them in cold water, peel off the skin, and chop them into small pieces.
Rest tomatoes and onions: Combine chopped tomatoes and onions with salt, and let them sit for 12–24 hours. Once rested, drain the excess liquid.
Cook the tomatoes, onions, garlic, and vinegar: In a large pot, cook the tomatoes, onions, garlic, and vinegar together for 20 minutes on low heat.
Toast the spices: In a dry pan, toast the cumin, coriander, celery, and mustard seeds until fragrant. Lightly crush them to release their oils.
Add spices and paprika: Stir the toasted spices, paprika, and crushed black pepper into the tomato-onion mixture. Let it simmer for 5 minutes.
Stir in sugar: Add the golden granulated sugar and stir gently to combine. Simmer uncovered for 30–40 minutes until the mixture thickens.
Optional step: If the chutney is too runny, mix 2 tsp of cornflour with a bit of water and add to the chutney. Let it simmer for an additional 5 minutes to thicken further.
Jar the chutney: Transfer the hot chutney into sterilized jars. Seal them tightly and allow the chutney to cool completely.
Rest and enjoy: Let the chutney rest for a few days before opening. The flavors will mature and intensify over time.