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Family Run, Award-Winning Greengrocer, Est. 2009

Tomato Chutney

Tomato Chutney


  • 1 kg fresh tomatoes, diced
  • 2 onions, finely chopped
  • 2 cloves of garlic, minced
  • 200g brown sugar
  • 200ml red wine vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon red chilli flakes (adjust to taste)
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil


  1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and garlic and sauté until they become soft and translucent.
  2. Add the diced tomatoes to the pan and cook for about 5 minutes until they start to break down.
  3. Stir in the brown sugar, red wine vinegar, ground ginger, ground cinnamon, ground cloves, and red chilli flakes. Mix well.
  4. Season the mixture with salt and black pepper to taste. Bring the mixture to a simmer, then reduce the heat to low.
  5. Let the chutney simmer gently for about 1 to 1.5 hours, stirring occasionally, until it thickens and reaches a jam-like consistency. Be patient; this slow cooking is key to developing the flavours.
  6. Once the chutney has thickened, remove it from the heat and allow it to cool.
  7. Once cooled, transfer the tomato chutney into sterilised jars, seal them, and store them in a cool, dark place. It's best to allow the chutney to mature for at least a week before using it to enhance the flavours. Makes a great gift!