Tomato Chutney

11:30 am on 21 March 2011

Makes approximately 1litre


  • 1 kg tomatoes
  • 375 g onions, diced
  • ½ handful sea salt
  • 375 g sugar
  • 1 level tablespoons curry powder
  • 1 ¼ level tablespoons mustard powder
  • ¼ teaspoon cayenne pepper
  • 425 ml white vinegar
  • 1 tablespoon corn flour


Peel and cube tomatoes & onions.  Sprinkle salt over the tomatoes and onions and leave over night.

Next morning pour off the juice.  Place tomatoes and onion in a large pot cover with vinegar.  Add sugar and bring the mixture to the boil. Rapid boil for 5 minutes.  Combine all the spices and stir into relish mixture. Boil gently for 1 hour, removing any scum progressively and stirring frequently.  Mix corn flour with water, stir into the relish until thickened (about 5 minutes).  Store in air tight container in the fridge.

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