Tomato Chutney

Tomato Chutney

0:05 To Prep
0:10 To Cook
6 Servings
Average Rating
Difficulty Easy

A delicious spread for your dinner parties! Pack away the leftovers in jars to enjoy again!


  • 1.5kg tomatoes, peeled and roughly chopped,
  • 3 cloves garlic, crushed
  • 1 x 5cm piece of ginger, finely grated
  • 1 & 3/4 cups Caster sugar
  • 1 cup red wine vinegar
  • 2 medium onions, finely chopped
  • 1/4 cup raisins
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp Chilli powder
  • 1 pinch sweet paprika

Step 1

For a smooth chutney, puree whole batch of peeled tomatoes with the grated ginger in a blender or food processor. For a chunky chutney with more texture, omit this step.

Step 2

Put all the ingredients into the Pressure Cooker and stir well.

Step 3

Lock Lid, place on high heat to bring to pressure on setting 2. Once at pressure, reduce heat but maintain pressure, and cook for 10 mins.

Step 4

Remove Pressure Cooker from heat and allow to come off pressure naturally.

Step 5

Open Lid, and stir well.

Step 6

Allow chutney to cool in Pressure Cooker, then pour into jars to give as delicious home-made Christmas gifts, or store in airtight containers in the fridge.

Chef's Tips

• For gifts, this recipe makes approximately 6 medium jars of around 200ml capacity each. • Tip: To peel tomatoes, place in 8L Stockpot of boiling water for 1 min, or until skin splits and wrinkles. Remove immediately from boiling water and place in a large bowl of ice water. Skin will then slip off easily..

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