Ripe Tomato Chutney

Ripe Tomato Chutney



568 ml (1 pint) malt vinegar
15 g (½ oz) pickling spice
2.6 kg (6 lbs) British Classic Tomatoes, peeled and quartered
2 large onions, chopped
10 ml (2 tsp) ground paprika pepper
1.25 ml (¼ tsp) ground cayenne pepper
15 ml (1 tbsp) salt
350 g (12 oz) granulated sugar


Makes 1.8 kg (4 lbs)

  1. Make a medium spiced vinegar by boiling the picking spice in the vinegar for 10 minutes and allow to cool. The spices may be left in the cooling vinegar if desired, to increase the spicing.

  2. Put the tomatoes in a large saucepan with the chopped onions. Heat gently, then simmer until a thick pulp, stirring occasionally.

  3. Add half the strained spiced vinegar together with the paprika and cayenne, sprinkle over the salt and bring to the boil. Cook, uncovered, until thickened.

  4. Meanwhile, heat the remaining strained spiced vinegar with the sugar until dissolved. Add to the tomatoes.

  5. Boil and reduce to a thick pulp. Pour into hot clean jars and seal.

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Fact 03

Did You Know?

In the UK, we eat 6oz (160g) of fresh tomatoes per person per week. This is the equivalent of two classic British tomatoes per week, or more than 100 per year - very low compared with other European countries, especially those in the Mediterranean region.

Phil Pearson

Meet the grower

Phil Pearson

Phil is the Group Development Director of APS Salads Ltd. and Chair of the British Tomato Growers&rs…

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