This gorgeous old fashioned Tomato and Onion Chutney is sweet, tangy and spicy. Made with rich ripe tomatoes and loads of onions, it's the perfect gift for someone who loves food for Christmas, or to make as a condiment to share all year round. Make this chutney when tomatoes are ripe and plentiful, then serve with your favourite cheese and crispy chickpea flour crackers.
QUICK LOOK: TL:DR
Tomato Onion Chutney
- Prep Time: 20 mins
- Cook Time: 1.5 hrs - 2 hrs
- Total Cook Time: 2 hours +
- Servings: 6 x 250 ml jars
- Key Ingredients: Ripe tomatoes, onions, vinegar,mustard & curry powder
- Dietary Info: vegan, gluten-free
- Tasting Notes: Sweet, tangy and slightly warming with rich tomato flavor.
Why you'll love this recipe!
- Ripe Tomatoes: Perfect for using up summer produce.
- Traditional Recipe: My Grannies original recipe!
- Make ahead: perfect for Christmas Gifts
- Delicious with Cheese and Crackers: Great for entertaining and cheese boards.
Jump To
This Tomato and Onion Chutney recipe is my Granny's recipe which she wrote down for me some years ago. Our family called this recipe Granny's Tomato Relish, but in truth it's more like a chutney. It was a mark of being a true grown up when she gave you a jar of your own to take home. The joy of opening a jar to slather onto a piece of toast with some cheese to top it off was unparalleled.
Granny had lots of hints and tips that she gave me when I made it with her, so I've tried to pass them all on here, because this recipe is too delicious not to share! If you want a similar recipe that uses green tomatoes, try my Green Tomato and Chilli Chutney which is perfect for end-of-season produce. Or if you've still got loads of ripe tomatoes to use up, why not try this Homemade Tomato Ketchup without Onion and Garlic recipe- it's perfect for burgers and sandwiches. And of course, if you want the perfect hostess gift, you can't go past wrapping this chutney up with some of my Granny's Savory Cheese Cookies!
🍅Ingredients
- Ripe Tomatoes- This recipe works best with really ripe tomatoes. You can choose almost 'too' ripe tomatoes (we used to sometimes get a farmers stand box of overripe tomatoes cheaply just to make this recipe). I also like to use whichever tomatoes my garden gives me, so it varies each year.
- Onions- White onions that have a bit of a kick are best.
- Sugar- any old white cane sugar is fine.
- Vinegar- Granny's recipe says 'brown vinegar'. I use malt vinegar for it's rich flavor.
- Salt- Ordinary sea salt.
- Curry Powder- Granny used old fashioned curry powder, however I used garam masala instead. It's richer in flavor and works perfectly in this chutney. Given that back in the depths of time this probably would have been an English take on an Indian recipe, it feels appropriate.
- Mustard Powder: Definitely choose mustard powder over mustard. It has a different kick to it. In the UK I use Coleman's Mustard, but in Australia (where I'm from and my Granny was making this originally) we used Keen's.
See recipe card for quantities.
🌶️Substitutions & Variations
Here are some easy ways you can substitute ingredients in this recipe.
- Vinegar: Choose apple cider vinegar or white wine vinegar in place of the specified brown/malt vinegar.
- Sugar: brown sugar works as well as white sugar. I do not suggest using any sugar free sugar substitutes or syrups (such as date or maple syrup)
- Add some heat : my brother likes to add his super hot homegrown chili peppers to this recipe when he makes it. I have also used not-quite-so-hot chilis and it's a delicious variation. Just make sure to label the jars with the heat level so you don't get a surprise later! Or, you could also try making this Jalapeño Chilli & Tomato Jam!
- Mustard: if you can't find mustard powder, choose a hot mustard (not American or sweet mustard) and substitute the same quantity.
👩🍳Instructions
Follow along with the steps for making the perfect Tomato Onion Chutney.
- Step 1: Score the tomatoes on the base with a cross.
- Step 2: To a large bowl, add the tomatoes, then cover with boiling water.
- Step 3: The skin will now slip off the tomatoes easily. Remove the tomato skins and roughly chop the tomatoes.
- Step 4: Sprinkle over a little salt and rest the tomatoes for at least 1 ½ hours in a colander to drain out some of the liquid.
- Step 5: Finely chop the onions, sprinkle with salt and rest in a colander to remove the liquid.
- Step 6: In a large saucepan add the tomatoes and onions, sugar and salt and barely cover with the vinegar. Bring to the boil, then reduce to a high simmer.
- Step 7: Mix together the mustard and curry powder with a little cold vinegar into paste and add into the chutney saucepan.
- Step 8: Mix in well then keep simmering for at least 1 hour, or up to 2 (or more) hours.
- Step 9: Simmer with the lid off until the tomatoes break down and the chutney is thickened. It should smell rich and tempting, and the texture be quite jammy. (be careful not to burn it on the bottom of the pan, stir occassionally)
- Step10: Sterilize jam jars or mason jars and pour in the chutney. Seal the lids tightly and allow to cool before labelling.
This Tomato and Onion Chutney recipe tastes even better if you can leave it a few weeks for the flavours to develop (if you can wait that long to try it!)
Hint: Ripe tomatoes vary hugely in water content, so draining off the tomato liquid first is essential. It also affects the cook time, so go by texture rather than time spent simmering.
🔪Equipment
To make this chutney recipe you will need a big saucepan and 6 (or maybe 7) x 250 ml/8.5 oz jars. *I usually fill 6 jam jars and have enough left over for a half jar, which then gets to be the cooks treat.
🥫Storage
The vinegar and sugar content in this chutney ensures that once it has been boiled and sealed in sterilized jars, it can last for up to a year, or even longer unopened. Once opened, keep in the fridge and use within 2 weeks. (Don't stick your dirty butter knife in there and it might last longer!)
Louise's Chutney Top tip
To sterilize the jars to use them, put them on a high heat through the dishwasher or wash them and dry in a cool oven. Be sure not to touch the inside of the jars or the jar lids and to seal them up tightly.
❓Tomato Chutney FAQs!
Watery chutney occurs when the chutney has not been cooked down enough. To remedy this, simmer it for longer until the liquid evaporates. You can speed this process up by cooking it in a wide pan.
Relish and Chutney are similar , however relish tends to be more of a fresh or lightly pickled condiment. Chutney tends to have fruit or vegetables simmered in vinegar and sugar for some time until it reduces.
I personally find that eating a chutney without lots of bits of tomato peel in it is a nicer experience, especailly with an old-fashioned chutney like this one that is designed to eat with cheese and crackers. You can make chutney without peeling, it won't affect the flavor, however their might be more 'bits' in it.
What to eat with Tomato Chutney!
Here are some delicious snacks to serve alongside this tomato onion chutney:
📖 Recipe
Tomato and Onion Chutney (Granny's Relish)
Equipment
- 6 250 ml jam jars or mason jars.
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 1500 g (3 lb) Ripe Tomatoes
- 500 g (1 lb) White Onion
- 375 g (⅚ lb) Sugar
- 17 g (1 tablespoon) Salt
- 10 g (1 ½ tablespoon) Mustard Powder
- 7 g (1 tablespoon) Curry Powder (or garam masala)
- 500 ml (2 cups) Vinegar (malt/brown or apple cider )
Instructions
- Using a sharp knife, score a small cross in the base of each tomato.
- Boil some water and cover the tomatoes. The skins should now slip off easily.
- Skin the tomatoes and roughly chop them and sprinkle over a little salt. Put them into a colander and leave to drain out their liquid for 1 ½ hours.1500 g Ripe Tomatoes
- Peel and finely chop the onions.500 g White Onion
- Sprinkle salt over the onions and put into a colander and leave to drain out their liquid for for 1 ½ hours.
- Add the tomatoes and onions to a large pan along with the sugar and salt. Just barely cover with vinegar * you might not need ALL the vinegar specified* (leave yourself a tablespoon for the next step).
- Bring the tomatoes, onion and vinegar and sugar to a simmer.1500 g Ripe Tomatoes, 500 g White Onion, 500 ml Vinegar, 375 g Sugar
- In a small bowl, mix up the curry powder and mustard powder with the tablespoon of cold vinegar you saved.10 g Mustard Powder, 7 g Curry Powder, 17 g Salt
- Add the curry/mustard mixture to the chutney.
- Simmer for 1.5 hours or longer until the chutney is reduced and slightly sticky. To reduce the chutney down more quickly, simmer with the lid off at the end of the cooking time.
- Sterlize jars by washing them in hot water and putting into a low oven to dry out OR by putting them through a hot dishwasher.
- Once the chutney is reduced, it is ready to jar. Have the jars ready and laid out to add the chutney to.
- Add the chutney to the jars and screw the lids on tight. Label the jars and leave to mature for a few weeks (optional but the chutney tastes better)
Video
Notes
Ripe tomatoes vary hugely in sweetness and this chutney is more on the sweet side. If your tomatoes are extra sweet, and you don't want a chutney that's so sweet, reduce the amount of sugar by up to 30%. If your tomatoes aren't very sweet, you can increase the sugar to taste. SPICE LEVEL: This chutney is not super spicy, however you can increase the heat by adding fresh or dried chillies (to taste) and/or adding in a hotter curry powder or garam masala. COOK TIME: Cook time will vary with how juicy the tomatoes are and how wide your saucepan is. To get a good jammy consistency, simmer with the lid off at the last 20 mins (or more) to really reduce the moisture content down. NUTRITION: is based per JAR of chutney, not per serving size!
Gerry in SW London says
Great recipe, I improvised a little, used mustard powder and allspice with a clove of garlic and added sultanas, used red wine vinegar. Got a natural sweet and sourness and quite sharp but very happy, cathartic process!
Louise-Claire Cayzer says
Your variation sounds delicous. It will taste even better in a few weeks time (mine always does!)
Gerry in SW London says
Thank you, so nice to get a reply and yes, I reckon so, looking forward to trying it with some extra mature cheddar
Richard Coyle says
Make a few batches of this chutney in 2025 and it's really lovely. Making some more in 2026, even though I still have a couple of jars left - yes it keeps well if left in a cool place
Louise-Claire Cayzer says
I'm so pleased you love this recipe and are going to make it again! It's definitely something I love to make every year too.
John says
Bless you for using metric (grams / ml), that made this so much easier to follow (AUS)
Louise-Claire Cayzer says
You are welcome! I do put US customary as an option to toggle on for those who need it, but for me metric is the default always. Hope you like the recipe!
Mel says
I just made this and firstly yum!!!!
But I only got 4 jars my tomatoes were extremely watery (picked up from a farm stand yesterday while I wait for mine to grow). I let it simmer for almost an hour extra and I’m hoping it will now thicken as it cools and sets in the jars. One jar won’t make it past this weekend but I’ll leave the other 3 for a few weeks and test them then. I also added 4 garlic cloves crushed
Louise-Claire Cayzer says
Tomatoes can vary so much in wateryness! I'm glad you liked the recipe despite needing to simmer for longer.
Laura says
Love this recipe! Thank you for sharing it.
Would it be possible to leave the onion out? Would I need to replace it with something?
Thinking of options for different diets! Thank you.
Louise-Claire Cayzer says
I'm so happy you love this recipe. The onion adds texture and flavor, but you could leave it out. If you do then the liquid will need to be reduced and I would increase the spice level a bit to balance the flavors. You could add in a few apples or even some grated carrot to add a little extra texture and balance the acidity of the tomatoes.
Elaine says
Fabulous recipe, added just a little honey at the end of the simmer, found it to be just a little too much vinegar. Will be making this again as I have sooo many tomatoes in the garden.
Louise-Claire Cayzer says
Great idea to add a little extra sweetener as needed. Tomatoes vary so much in sweetness that this is a great idea for getting the balance right for your tastebuds. I'm so glad you like the recipe!
Leila says
Chutney is simmering as I'm writing this... I've added some garlic and chillies to suit my family's love for spicier things - and they're already raving about it! It's definitely only going to get better after a few weeks!!
Colin says
I think I might have used too much vinegar. It's very tasty but also very sharp. Is there anything I can add to cut the vinegariness?
Colin.
Louise-Claire Cayzer says
I would try adding a tablespoon more sugar and a little salt to help balance the flavours. Sometimes tomatoes aren't as sweet so need a little help. It should be sweet and tangy rather than sharp.
Nat says
How long does this last for after opening in the fridge?
Louise-Claire Cayzer says
I generally say about 2 weeks, but I have eaten it when it's been stored for 3-4 weeks without any ill effects. Try not to get a dirty knife in it! I also tend to pack it into smaller jars so it gets used quickly.
Richard Coyle says
I find this and other tomato chutney recipes lasts much longer than you suggest. I'm still eating from jars that I made last summer 12 months ago! And they were stored in a cupboard in my garage, not a fridge.
Louise-Claire Cayzer says
To be honest I think it can last up to 2 years in a cool cupboard (I just opened a forgotten one from the back of my pantry and it was fine), however I do like to be cautious when making suggestions!
Virginia W says
Great recipe, I actually cut tomatoes in 6 pieces and put on baking paper on a tray in the over for 20 minutes on 200c and then pulled the skin off this way, it also drained the liquid out of the tomatoes - 1.1 kgs of tomatoes I got 260mls of juice sitting in tray, chutney/relish boiled up quite thick, instead of vinegar I used easy sauce but put a bit too much in it, its ok, extra clovey though and added more curry powder than recipe stated.overall 1000% better than store purchased and cheap to make when tomatoes are cheap
Louise-Claire Cayzer says
I'm so happy you liked the recipe and it worked out well for you. What a great tip for removing the skin from the tomatoes and draining at the same time.
Kate says
This has fabulous flavour but makes a really runny relish/chutney. I hope it will thicken in the jar. But currently a runny chunky sauce consistency. I simmered it longer to try and reduce more. Did a triple the recipe and even did less vinegar as I used the “just cover the mix” as a guide for volume.
Louise-Claire Cayzer says
Thank you for your feedback. Tomatoes, especially ripe tomatoes, really vary in how much liquid they give off, even after you have drained them, so sometimes I've ended up with a too-runny consistency. When that happens I've returned it all to the pot and re-simmered until reduced. It can take a while to get to the desired consistency.
Ellie says
Can you use a combo of varieties and do you need to peel
Louise-Claire Cayzer says
HI Ellie,
Absolutely you can use a combo of varieties. I use whatever is growing in my garden, or cheap at the market.
I do suggest peeling them, as otherwise you get bits of peel in the chutney which isn't as nice to spread, but if you don't it won't affect the flavor (so it's up to you)
NB; even if you don't peel them, You do need to chop and leave the tomatoes in a colander to release their juices, otherwise you'll have very watery chutney.
R says
Hi, has this recipe been tested for its safeness for canning? If not I will just make it and eat it fresh!
Louise-Claire Cayzer says
Yes this recipe is 100% safe for canning. It combines vinegar, salt and sugar- all of which are preservatives, even without canning in a water bath the chutney is good for up to a year. Make sure your jars are clean and dry before adding the hot chutney and sealing the jars. Keep in a cool dark place. Once opened, keep in the refrigerator.
Emma says
The absolute best tomato and onion chutney/relish recipe! Everyone who tastes it loves it and I am constantly asked for jars of this stuff. About to make my third batch and I always double the quantity. Awesome!
Louise-Claire Cayzer says
I'm SO happy you like the chutney recipe and it's being passed around- just like my Granny loved to do!
Amy says
Thanks for the easy to follow instructions! I'll be giving away some jars for gifts.
Louise-Claire Cayzer says
It makes such a good gift! I promise your loved ones will ask for you to make it again!