If you’ve got a glut of tomatoes all ripening at once (yes, this is me!) here’s a delicious recipe to turn them into an autumnal spiced chutney. I’m already excited to open up a pot this winter to enjoy with my Christmas cheeseboard!
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This yummy chutney is spiced but not spicy – I don’t like anything hot – although you are welcome to add chillis if you’ve grown some and prefer a spicy chutney.
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In fact, you can customise the recipe however you like – if you don’t like cinnamon or sultanas you can leave them out, or if you’ve got some apples or plums you’d like to throw in, go for it!
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I’ve shared the step-by-step recipe video on my YouTube channel so please have a watch to see how I made my all-time favourite tomato chutney…
It’s simply a case of simmering down the chutney mixture until it becomes a thicker, sticky, jam-like consistency. It took about an hour of blipping on the hob for my chutney to be ready to jar-up, but it’ll all depend on how wet your mixture is.
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What do you think? Will you have a go at making some chutney for yourself this year? Have you got a glut of tomatoes from your veggie patch? I’ve also been roasting tomatoes and then freezing them in portions, ready to defrost and throw into a bolognese or chilli in the future – so that’s another idea for storing those extra tomatoes!
PIN IT FOR LATER
![](https://cassiefairy.com/wp-content/uploads/2020/09/Autumn-spiced-tomato-chutney-recipe-video-pin-1-607x1024.jpg)