1 Cup
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Tomato Chutney

Our sweet tomato chutney is the perfection addition to a gourmet pie.


  • 400g can Ardmona Diced Tomatoes, drained
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup raw sugar
  • 1/4 cup + 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 tsp curry powder
  • 1 tsp mustard powder
  • 1 tsp dried oregano
  • 1 tsp cornflower


  1. In a large sauce pan, combine tomatoes, onions, garlic, sugar, 1/4 cup vinegar and salt, bring to a boil then reduce to a medium heat and gently cook for 15-20 minutes.
  2. Mix the curry powder, mustard and cornflour with the extra vinegar to a smooth paste, stir into the tomatoes and cook until thickened.
  3. Spoon into warm, sterilised jars and seal. Refrigerate once opened and keep up to 2 weeks.
Tomato Chutney

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