Tomato Chutney

The Garden has been like a Tomato factory this Summer! I grew about 7 different varieties this year and we have been loving eating them fresh off the vine! Most of our friends and family that live near us all have Gardens as well so giving the extras away isn’t as easy as you would think!


Yeah yeah

So what to do with the extras…….hmmmm

I thought about a re-enactment of Spain’s La Tomatina Festival….


But ruled that……..

What else……



Tomato Chutney

I started with about 5 lbs of assorted Tomatoes and a pound of white Onions from the Garden


I washed and chopped then and threw them in a heavy bottom pot


To this I also added

  • 3 Chopped and peeled Granny Smith Apples
  • 1/2 tsp Cayenne
  • 1 tsp Cinnamon
  • 1/2 tsp Allspice
  • 1 tsp Sea Salt
  • Cracked Black Pepper
  • 2 Cups Sultana Raisins (They almost melt into the Chutney and give it a little sweetness … me)
  • 1 1/2 Cups Coconut Sugar (you can use regular brown sugar if you want)


  • 2 Cups Apple Cider Vinegar


Turn it on Medium heat and let it go…….for 4 Hours!!!! Stir a lot!


It isn’t I swear! It just takes a while!

But it is worth it!!!!

Cook until it is all broken down and thick… can adjust seasoning if needed…..

I used 250ml mason jars as well as a few smaller jars and didn’t bother to actually preserve them….they won’t last that long!

This is delicious on burgers, especially Turkey burgers, or in the actual burger mixture, on Chicken or even Veggies…….



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