Fresh Cherry Tomato Chutney Recipe

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This Fresh Cherry Tomato Chutney is a light take on the traditional accompaniment. It still keeps well and has that distinctive sweet and sour kick, but with a burst of freshness that's perfect for summer. Using ripe and sweet cherry tomatoes keeps preparation simple while giving the chutney a wonderful texture.

5 from 3 votes

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings ml (approx)

Author Chloe

Equipment

Ingredients

100 g White Onions
750 g Cherry Tomatoes
250 g Apple
200 ml Vinegar - Cyder or White Wine
120 g Light Brown Sugar
½ tsp Sea Salt Flakes

Instructions

Finely chop roughly 100g White Onion.
Halve 750g Cherry Tomatoes. If you want a less chunky chutney, cut them into quarters instead - I find this too tedious!
Finely chop 250g Apple – do not include the core but there is no need to peel. Do this prep last to avoid the apple discolouring.
Add the chopped onion, apple and ⅔ of the tomatoes to a large saucepan.
Add 200ml Vinegar, 120g Light Brown Sugar and ½ tsp Sea Salt Flakes.
Place on a medium high heat and keep stirring until the mixture starts to boil.
Turn the heat down so it is just simmering and cook for around 20 minutes.
Give it a stir every 5 or 10 minutes to make sure nothing is sticking. It is a good idea to keep a closer eye on it the thicker it gets.
Add the remaining cherry tomatoes to the pan.
Stir in and leave to simmer for a further 15 minutes. You will need to stir more regularly towards the end of the cooking time to ensure that nothing is catching on the bottom of the pan.
The chutney is ready once you can drag your spatula through and the gap doesn’t immediately fill with liquid.
If you need to, you can turn the heat up a little and continue to cook any excess liquid away until it is done.
Carefully spoon the hot chutney into jars or your preferred container.
Ideally allow a minimum of 3 days to help the flavours develop before tucking in.

Nutrition (Approx)