Cherry tomato chutney


Cherry tomato chutney


600 g cherry tomatoes

20 g fresh ginger, chopped

50 mL cider vinegar

130 g brown sugar

1 tsp. salt

6 cardamom pods

½ onion

1 garlic clove, roughly chopped

3 tbsp. fresh lemon juice 


Wash the tomatoes, cut them in half and brush them with olive oil.

Place the tomatoes in a baking pan and roast them at 175 ºC for 25-30 minutes.

Chop the onion, garlic and ginger and place them in a saucepan along with the roasted cherry tomatoes, cardamom seeds and lemon juice.

Add the vinegar, sugar and salt and stir over medium heat until the sugar is completely dissolved. 

Bring the chutney up to boil over medium heat, then reduce the heat and simmer for 20-25 minutes stirring occasionally.

Remove the cherry tomato chutney from the heat and transfer it into a clean jar with the help of a Jam Funnel.

Cool to room temperature and label the cherry tomato chutney.

Products Used 

Home Made Pack of 20 Jam Jar Labels - Monochrome

Home Made Traditional Glass 454ml 'Chutney' Jar 

Home Made Stainless Steel Non-stick Jam Funnel 

MasterClass Non-Stick Heavy Duty 18cm Saucepan 

Chicago Metallic Non-Stick Bake and Roast Pan