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Ethel’s Homemade Red Onion and Red Tomato Chutney

Updated on September 15, 2018
ethel smith profile image

Our garden may be small but it offers some home grown produce. Here I will share some recipes using that produce effectively

Getting Started

Mainly red with a few green tomatoes
Mainly red with a few green tomatoes

The Experimentation Continues

Having made eight jars of chutney in total this week unbelievably I still have leftover green and red tomatoes from our one fruitful plant.

There is also some bits and bobs such as fresh garlic, red onions and shallots which need using up so my quest for a different type of Chutney began this morning.

With just a little research online I managed to gather a few ideas and suggestions before going off at a tangent and creating Ethel’s Homemade Red Onion and Red Tomato Chutney.


Make sure you have enough suitable jars, lids or covers and that the jars are scrupulously cleaned and turned upside down to warm in a very low heat oven while you get busy making this chutney.

Remaining Produce After Today’s Culinary Adventure!

Surprisingly Quick and Easy to Make

5 stars from 1 rating of Ethel’s Red Onion and Red Tomato Chutney

Cook Time

Prep time: 15 min
Cook time: 1 hour 30 min
Ready in: 1 hour 45 min
Yields: 2 medium sized jars


  • 1k Red and Green Tomatoes, mainly red, Washed, thinly sliced and drained
  • Four medium size Red Onions, Peeled, washed and thinly sliced
  • One Shallot, Peeled and thinly sliced
  • 1/2 Bulb Garlic, Peeled and roughly chopped
  • 140mls Malt Vinegar
  • 20mls Balsamic Vinegar
  • 20mls Apple Cider Vinegar
  • Dessert spoon Honey
  • 260g Soft Dark Brown Sugar
  • Pinch Cinammon
  • 2tsps Sea Salt
  • 1/2tsp Ground Brown Pepper


  1. Put the liquid into a large pan and turn the heat to a low boil
  2. Thinly slice the tomatoes discarding any bad pieces or skin blemishes. I also discarded some of the seeds as my tomatoes are heavily seeded
  3. Peel and wash the onions, shallot and garlic and cut as recommended above
  4. Add the sugar and honey to the liquid turning the heat up slighty to a medium boil. I used a squeezy bottle of honey
  5. When the sugar and honey have dissolved add the prepared tomatoes, onions, shallot and garlic to the pan. Stir well
  6. Add the cinnamon, pepper and salt to the pan and stir well again. If you like chilli try adding some chilli pepper but not too much
  7. Leave the pan over a slow boil heat checking and stirring occasionally
  8. When the mixture has begun to thicken stir and check. If the consistency is starting to resemble jam it is ready to bottle up
  9. Remove the pan from the heat and using an oven mitt remove the warm jars from the oven
  10. I use a large plastic soup come stew ladle to scoop the hot Chuttney out of the pan
  11. Place a plastic funnel in each jar and scoop the Chutney in each. Take care as the chutney will be very hot.
  12. Ensure the top and putside of the jars is free from Chutney by wiping clean.
  13. Tap each jar to ensure there are no air bubbles. Add a wax disc wax side down to form a good seal on the hot Chutney. While still warm add a round cellophane cover securing with a rubber band. Damp it slightly placing it with the dap side up for a tight seal when the Chutney cools.
  14. Alternatively secure a double layer of clingfilm over the top of the filled jar before adding a screw lid

Making this Chutney

Onions and shallot
Onions and shallot
The vinegars
The vinegars
Prepared onions
Prepared onions
Preparing the tomatoes
Preparing the tomatoes
Starting to cook
Starting to cook
Warmed jars
Warmed jars
Beginning to thicken
Beginning to thicken
Time to bottle this baby
Time to bottle this baby
Ready to store chutney plus preserve cover set
Ready to store chutney plus preserve cover set

Hints and Tips

  • The Chutney is suitable for vegetarians and vegetarian cooking
  • Adjust the ratio of garlic and onions to tomatoes to taste
  • Open windows while cooking
  • Wash utensils, chopping board and surfaces regularly to limit strong cooking and preparation smells of onion and garlic
  • Cooking time varies from 1 to 2 hours. This batch took 11/2 hours
  • The result is a sweet chutney that still has a tang but with a slight aftertaste of honey
  • This Chutney will compliment Wensleydale cheese which is a crumbly white cheese but will also taste good with many other English cheeses such as Cheddar and Red Leicester
  • Serve as a dip, a garnish or add to sandwiches

© 2018 Ethel Smith


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