Go Back
A Tomato Chutney top with Parsley

Tomato Chutney

A delicious spread for your dinner parties! Pack away the leftovers in jars to enjoy again!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1.5kg tomatoes (peeled and roughly chopped)
  • 3 cloves garlic (crushed)
  • 1 x 5cm piece of ginger (finely grated)
  • 1 & 3/4 cups Caster sugar
  • 1 cup red wine vinegar
  • 2 medium onions (finely chopped)
  • 1/4 cup raisins
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp Chilli powder
  • 1 pinch sweet paprika

Method
 

  1. For a smooth chutney, puree a whole batch of peeled tomatoes with the grated ginger in a blender or food processor. For a chunky chutney with more texture, omit this step.
  2. Put all the ingredients into the Pressure Cooker and stir well.
  3. Lock the Lid, and place on high heat to bring to pressure on setting 2. Once at pressure, reduce heat but maintain pressure, and cook for 10 mins.
  4. Remove the Pressure Cooker from heat and allow it to come off pressure naturally.
  5. Open Lid, and stir well.
  6. Allow chutney to cool in Pressure Cooker, then pour into jars to give as delicious home-made Christmas gifts, or store in airtight containers in the fridge.

Notes

• For gifts, this recipe makes approximately 6 medium jars of around 200ml capacity each. • Tip: To peel tomatoes, place in 8L Stockpot of boiling water for 1 min, or until skin splits and wrinkles. Remove immediately from boiling water and place in a large bowl of ice water. Skin will then slip off easily..