tomato chutney

2 large jars



Prep Time


Cook Time

The curry powder and chilli in this chutney elevate it to something special.



For the tomato chutney

  • 2kg ripe tomatoes — chopped
  • 2 onions — chopped
  • 1 tablespoon garlic salt
  • 1 cup malt vinegar
  • 1 tablespoon curry powder
  • 1 tablespoon mustard powder
  • 1 teaspoon chilli flakes (optional)
  • 1 cup sugar
  • 2 tablespoons cornflour
  • 1 tablespoon water


For the tomato chutney

  • Place the tomatoes and onions in a large glass bowl or container and sprinkle with the garlic salt. Cover and leave for at least 4 hours or up to 12 hours. Strain off all liquid.
  • Place the drained tomatoes and onions in a large saucepan with the vinegar, curry powder, mustard and chilli, if using. Bring to the boil and boil for about 15 minutes.
  • Stir in the sugar until it is dissolved then continue to simmer gently for 1¼ hours, stirring often.
  • Mix the cornflour and water. Add to the chutney and stir for about 2 minutes until thickened.
  • Pour into hot sterilised jars and seal immediately. Keep in the refrigerator once opened.