Tomato and Onion Chutney (Granny's Relish)

A jar of tomato and onion chutney ready to add to crackers and have with cheese.

4.87 from 15 votes

Tomato and Onion Chutney (Granny's Relish)

A sweet and spicy tomato and onion relish that is perfect for spreading on crackers to have with cheese. Makes a great Christmas or thank you gift. Yields 6 x 250ml/8oz jars.

Prep Time20

Cook Time1 30

Draining Time1 30

Total Time3 20

Course: Condiment

Cuisine: Australian, british

Diet: Gluten Free, Vegan, Vegetarian

Servings: 250ml jars

Calories: 347kcal

Author: Louise-Claire Cayzer

Equipment

6 250 ml jam jars or mason jars.

Ingredients

1500 g Ripe Tomatoes
500 g White Onion
375 g Sugar
17 g Salt
10 g Mustard Powder
7 g Curry Powder or garam masala
500 ml Vinegar malt/brown or apple cider

Metric - American

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

Yields 6 x 250ml/8oz jars with roughly 25 servings per jar.

You might have a little left over, so put it in an airtight container and use that first.

We used to make double or triple (or more) of this recipe when cooking it with Granny. Be sure to have enough jars to take it all if you decide to do that! It also might take longer to cook down, so adjust the cook time accordingly.

PLEASE NOTE:

SWEETNESS:
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!

Nutrition