Easy Tomato Chutney

Preparation info
    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This is a fast recipe for ripe tomato chutney which may be made in 20–25 minutes approx. It keeps for one month or more.


  • 225 g very ripe tomatoes, peeled
  • 70 g sugar
  • 55 g


Put all the ingredients into a blender and reduce to a purée. Transfer the mixture to a stainless steel or enamelled saucepan. Cook and reduce over a low heat for approximately 20 minutes, until it becomes very thick (½–⅓) of it’s original volume). Pour into sterilized jars.