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Tomato chutney recipes - 8 recipes

Try our various tomato chutney recipes from green tomato chutney to a spiced up Indian tomato chutney. Tomato chutney is a condiment that is delicious in sandwiches, with your favourite cheese, as a dip or to accompany roast meat or vegetables. It's a great way to use up your ripening tomatoes too!

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Top rated Tomato chutney recipes

By

Heat a little oil in a saucepan

  • 4 tomatoes
  • diced
  • 40g of sugar
  • 1 tbsp curry
  • 1 tsp turmeric
  • 1 tsp grated ginger
  • 1 tsp cumin seeds
  • Asafetida spice
  • oil
  • salt
  • freshly ground pepper
4.2/5 (61 Votes)

By

What I have opted to share with the Gourmandize readers is my really simple but tasty individual camembert and toma...

  • 1 135g individual camembert
  • 1 320g packet of ready rolled puff pastry
  • For the chutney:
  • Tomato chutney
  • 2 medium tomatoes
  • 1/2 a red onion
  • 2 cloves garlic
  • 1/2 tea spoon chilli flakes
  • 2 tea spoons balsamic vinegar
  • 1 tea spoon fresh lemon thyme
3.4/5 (77 Votes)

By

Skin the tomatoes, remove the seeds and dice

  • 10 medium tomatoes
  • 100 gr sugar
  • 150 ml apple cider vinegar
  • 6 cardamoms
  • green
  • 2 onions
  • 1 clove of garlic.
4/5 (92 Votes)

By

Slice the salami sausage and the stems of the large cep mushrooms into cubes (brunoise)

  • 520 g white mushrooms (ceps)
  • 500 g large cep mushrooms
  • 200 g salami sausage or saucisson
  • 3 tbsp chicken stock
  • 100 g shallots
  • 500 g pineapple tomatoes
  • 500 g beef tomatoes
  • 200 g red onions
  • 100 g white balsamic vinegar
  • 100 g sherry vinegar
  • 200 g caster sugar
  • Olive oil
  • 5 cloves of garlic
  • 100 g butter
  • 1 sprig of rosemary
  • 200 g of single cream
4.1/5 (31 Votes)

By

Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water

  • 900g tomatoes
  • 3 red peppers
  • 1 large aubergine and 1 green pepper (total weight of about 900g/2lb)
  • 700g onions
  • peeled and fairly finely chopped by hand or in a food processor
  • 4 fat cloves garlic
  • crushed
  • 350g granulated sugar
  • 300ml/½pint white wine vinegar or distilled malt vinegar
  • 1 tbsp salt
  • 1 tbsp coriander seeds
  • crushed
  • 1 tbsp paprika
  • 2 tsp cayenne pepper
3.4/5 (93 Votes)

By

We Indians love chutneys-any type, anytime and with all most all kinds of food

  • 5 tomatoes
  • 6-7 garlic cloves
  • 2 tbsp fennel seeds/ saunf
  • 1/2 tsp mustard seeds/ rai/ sarson
  • 1/2 tsp fenugreek seeds/ methi
  • 1/2 tsp black pepper seeds/ kali mirch
  • 1 bay leaf/ tej patta
  • 1 tsp chilli powder
  • salt to taste
  • 1 tbsp oil
  • 1/4 cup water
2.6/5 (107 Votes)

By

Peel the apple

  • 1 kg green tomatoes
  • 1 piece of apple
  • 1/2 onion
  • 2 tablespoons of honey
  • 10 grams of mustard seed
  • 10 grams of coriander seeds
  • salt
3.7/5 (86 Votes)

By

Cut the aubergine lengthwise into strips about 1 cm thick

  • 2 large aubergine
  • 8 veal sweetbreads 200g
  • 12 anchovy fillets + 24 for decoration
  • 1/2 bunch of parsley
  • For the chutney:
  • 1.5 kg of peeled tomatoes
  • 125 g of honey
  • 75 cl of red wine vinegar
  • 2.5 cl sherry vinegar
  • 8 shallots
  • 3 star anise
  • 1/2 head of garlic
  • thyme
  • bay leaves
2.6/5 (94 Votes)

Any burning questions? Ask our chefs below!

Veal sweetbreads and pickled aubergine, tomato chutney and sweet and sour parsley Indian style tomato chutney