Mixed Tomato Chutney is an utterly delicious way to preserve ripe and green cherry tomatoes. It has a wonderful chilli kick which is contrasted with the sweetness of sultanas and Muscovado sugar. It’s the best tomato chutney recipe I’ve ever tasted!

Mixed Tomato Chutney in a jar surrounded by cherry tomatoes in various colours.

When I originally made this recipe back in 2013 I’d been gifted packets of mixed cherry tomatoes (green, red, orange and yellow). This year I found myself with 18 self seeded cherry tomato plants which had spawned from a couple of plants I bought last year at the local parish day. 

Hence I decided it was time to re-visit and reshoot this wonderful tomato chutney recipe and put some of my homegrown tomatoes to good use. This recipe is an adaption of Nigel Slater’s Tomato Chutney

A jar of Mixed Tomato Chutney with cheese & biscuits.

I have tweaked the recipe to include red wine vinegar, sultanas and red onions and lowered the Muscovado sugar content slightly! Instead of putting the red chilli pepper in whole, I chop it up and include the seeds which gives the chutney a delightful kick. You can always leave the seeds out if you prefer or put fewer in.

A jar of Mixed Tomato Chutney with cheese & biscuits.

This Mixed Tomato Chutney goes so well with so many meals that it won’t last very long at all!  My mother even phoned up to say “wow” after tasting it! 

A jar of Mixed Tomato Chutney surrounded by green, red, yellow & orange cherry tomatoes.

How Long will Mixed Tomato Chutney keep?

Tomato Chutney is best eaten in the first year (keep in a cool, dark place). Once opened eat within 4 weeks.

A jar of Mixed Tomato Chutney surrounded by green, red, yellow & orange cherry tomatoes.

What is Tomato Chutney used for?

Tomato Chutney goes well with cheese and biscuits, cold meats, sandwiches, kebabs, burgers, quiche etc. You’ll find you want to add it to all your meals as it’s so good!

A jar of Mixed Tomato Chutney with cheese & biscuits.


When is the chutney ready to eat?

You can eat this tomato chutney immediately but if you leave it a few weeks the flavours will mature. We have never waited though!

A jar of Mixed Tomato Chutney surrounded by green, red, yellow & orange cherry tomatoes.

Do you have to use Sultanas in this cherry tomato chutney recipe?

No, you can use any dried fruit you like eg currants, raisons, chopped figs, dates etc.

A jar of Mixed Tomato Chutney surrounded by green, red, yellow & orange cherry tomatoes.

More Chutney Recipes

I’m sure I’ve put you in the mood for chutney making! For more chutney recipe inspiration you might like the following recipes:

Spicy Baby Tomato & Sweet Pepper Chutney in a jar with fork in it.

Spicy Baby Tomato & Sweet; Pepper Chutney

Overhead shot of opened jar of Mixed Tomato Chutney.

This is the best tomato chutney recipe I have ever tasted so I’m sure you’ll love it too. Don’t forget to tag me using @fabfood4all on social media when you make it and leave a comment below. I love hearing from you!

Pin my Mixed Tomato Chutney for later!

Mixed Tomato Chutney Pinterest image.

Mixed Tomato Chutney

Sublime mixed tomato chutney made with a variety of ripe and green cherry tomatoes with a kick of chilli!

Keyword cherry tomatoes, green tomatoes, sultanas
Total Time 1 hour 10 minutes


  • 900 g red, orange, yellow & green cherry tomatoes (use a maximum of 1/4 green tomatoes) chopped in half (leave a few tiny ones whole)
  • 90 g sultanas
  • 350 g red onions chopped
  • 225 g light Muscovado Sugar
  • 1 tsp salt flakes
  • 2 tsp mustard seeds
  • 1 large red chilli finely chopped + a few seeds or all if you like it hot.
  • 200 ml white wine vinegar
  • 100 ml red wine vinegar


  • Prepare your jars & lids by sterilising (I like to dishwasher mine, put in oven at 140°C for 20 mins then turn off and leave to stay warm until needed).

  • Add all the ingredients to a preserving pan including any green tomatoes but omit the red, orange and yellow ones.

  • Bring to the boil and then reduce to a simmer for 25 minutes, stirring occasionally.

  • Add the rest of the tomatoes and simmer for a further 35 minutes. (Be sure to time from when the mixture starts to simmer again).

  • Ladle into the hot, sterilised jars (see notes) and seal with lids immediately (makes enough to fill just over 2 large 500 ml jars).

  • Allow to cool, then store in a cool, dark place.

  • Best eaten within the first year. Once open keep in the fridge and consume within 4 weeks. Can be eaten straight away or keep for a few weeks to allow flavours to develop further.


Once the chutney is simmering sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the chutney is ready. Washed lids should be sterilised with boiling water and then left to drain (if still wet place in oven once you’ve turned the heat off and run with just the fan for a few minutes).

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