Everyone in the family will love this!

We have a plethora of tomatoes in the garden at the moment so I decided to make an organic tomato chutney and boy oh boy did it turn out great! It was super easy to put together but I must say it does take some time to cook so don’t think you can pop this one on the stove and come back to it later. . .it does take some nurturing!

Here’s what you need:

  • 1.8Kgs of fresh organic tomatoes with flesh on
  • 1 large red onion (chopped well)
  • 1 1/2 cups of ACV – apple cider vinegar
  • 1/2 cup organic raisins
  • 3/4 cup coconut sugar (you could use less if your palette prefers)
  • Zest of one lemon + the juice
  • 1 Tbsp ground ginger
  • 1/2 Tbsp ground cumin
  • 1/2 Tbsp sweet paprika
  • 1/2 Tbsp ground black pepper
  • A good pinch of cloves
  • A very large pinch of pink Himalayan salt or 2 capfuls of our All Natural Liquid Magnesium

Here’s how you put it together:

  1. Chop the tomatoes into quarters and place in your food processor until evenly chopped but fairly fine.
  2. Combine the chopped tomatoes with all remaining ingredients in a large heavy saucepan.
  3. Bring to a boil over high heat, then lower heat and cook at a low simmer showing just a few bubbles for 2 hours until thickened. Make sure you stir it often as it thickens so you don’t scorch the bottom!
  4. Add to your pre-sterilised jars when done.

Tips for sterilising your jars and lids:

This is a really simple thing to do. I did it towards the end of the cook so I was ready to pop the warm chutney straight into the jars. I could fill 5 medium sized jars (see image above) from this mixture.


  1. Place lids of the jars in a saucepan with hot water and bring to the boil for 10 minutes.
  2. When done remove them from the hot water using tongs and placed them onto a drying rack.


  1. Clean your jars using hot water and a drop of Eco Store dish liquid.
  2. Rinse them and place them upright on a baking tray making sure they are not touching each other.
  3. Pop them in the oven for 10 minutes at 120 degrees Celsius.
  4. When done remove the tray out of the oven and place on top of the stove and fill immediately with your organic tomato chutney. Be careful because everything will be hot!
  5. Seal the jars with their lids and place onto a wooden chopping board to cool. Again be careful how you handle the jars because they will be hot.

Warning: Make sure you do not place hot chutney into cool glass jars that is when the glass can crack!

Enjoy your Organic Tomato Chutney with our beetroot burgers, on some steak or cheese, perhaps some cold meats and chicken and even sweet potatoes or on your favourite bread. The ideas are endless!


  • I cooked ours down for 2 hours but you could do 1 1/2 hours.
  • You could add finely chopped garlic.
  • You can use a lime instead of a lemon we just didn’t have any so I used a lemon instead.

Pin It on Pinterest

Share This