Tomato Chutney

This easy recipe makes a thick and sweet red tomato chutney that is the perfect condiment to summer BBQ's and pairs perfectly with cheese and cold meats.

Ingredients and Method


  • 500g Cherry Tomatoes, small and ripe
  • 500g Tate & Lyle® Preserving Sugar
  • 1 Stick of Cinnamon
  • 1 Peel of Lemon


  1. Place the tomatoes in a pan of boiling water for around 25-30 seconds then remove with a slotted spoon. Begin peeling the skin off the tomatoes and place in a Kilner® Preserving Pan.
  2. Crush the tomatoes with a potato masher then add the Tate & Lyle® Preserving Sugar, cinnamon stick and lemon peel.
  3. Bring to the boil and simmer for 6 minutes, use a potato masher to break up the tomatoes.
  4. Remove the lemon peel, cinnamon stick and mash further until the tomatoes are thick and gooey.
  5. Return to simmer for 6 minutes.
  6. Stir well before pouring the chutney into the warm sterilised Kilner® Jars, leaving about 1cm space between the lid and seal.
  7. Finally, process your jars.
  8. Store in a cool dark place for up to 12 months. Once opened, refrigerate and consume within one month.

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