Tomato chutney


  • 2kg tomatoes, roughly chopped
  • 1.25kg green apples, peeled and chopped
  • 500g seedless (pitted) dates, chopped
  • 500g raisins (or sultanas), chopped
  • 90g onions, chopped
  • 90g large red chillies, seeds removed, chopped
  • 90g fresh ginger, chopped
  • 70g garlic, chopped
  • 90g salt
  • 500g (2 1/2 cups) brown sugar
  • 2l (8 cups) malt vinegar


This chutney is delicious with meat and cheese, and is a must for a ploughman's lunch or on a good beef or kangaroo burger. The original recipe was found handwritten on a piece of folded paper secreted inside Good things made, said and done for every home & household (c1885), a children's book that belonged to Kathleen Rouse, who lived at Rouse Hill House & Farm.

Makes up to 3 litres


Put the tomatoes, apples, dates, raisins, onions, chillies, ginger and garlic in a food processor and process for 10–20 seconds to produce a roughly textured consistency.

Transfer the mixture to a large saucepan and add the salt, sugar and vinegar. Bring to simmering point and cook for about 1 1/2 hours, stirring as the mixture thickens to prevent it sticking to the pan. When the chutney has reduced to the desired consistency (this depends on the type of tomatoes used and your preference), bottle and seal it in sterilised jars.

Have you tried this recipe?

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