Tomato and basil chutney

Name: Tomato and basil chutney
Total time: 1 h 15 min
Cuisine: British
Ingredients: 1kg ripe tomatoes, roughly chopped; 2 onions, finely chopped; 200g light brown sugar; 250ml cider vinegar; 1 tsp ground ginger; 1 tsp mustard seeds; 20g fresh basil, shredded; 1 tsp sea salt

A sticky, sweet and tangy chutney that is lovely with a ploughman's or cheese toastie.

Time1 hr 15
LevelEasy
Costabout £0.15 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

12 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1 kgripe tomatoesroughly chopped
2onionsfinely chopped
200 glight brown sugar
250 mlcider vinegar
1 tspground ginger
1 tspmustard seeds
20 gfresh basilshredded
1 tspsea salt

Method

1
Put the tomatoes, onions, sugar, vinegar, ginger, mustard seeds and salt in a large heavy pan.
2
Bring to the boil, stirring until the sugar dissolves, then turn down to a simmer.
3
Cook for 1 hour, stirring now and then, until thick and jammy. A spoon dragged across the bottom should leave a clear trail.
60 min
4
Stir in the basil and take off the heat.
5
Spoon into warm sterilised jars and seal. Leave for 2 weeks to mellow, or eat straight away from the fridge.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.