Our classic Thermomix Tomato Chutney recipe is made with cherry tomatoes, sultanas, apple, brown onion and paprika.
A simple chutney recipe that's ready in just 35 minutes.
When it comes to making your own homemade sauces and chutneys, the Thermomix is an absolute dream machine!
Our tomato chutney recipe is sweet and fruity and perfect for cheese platters, to spread on sourdough bread or to enjoy with your favourite savoury pastries and sausage rolls.
Let's get started...
Why You're Going To Love This Recipe
Once you make your own homemade tomato chutney, you'll never buy store-bought chutney again!
- Classic Recipe - our sweet tomato chutney is made with cherry tomatoes, apple and sultanas!
- Makes A Big Batch - this recipe makes approximately 600ml of chutney... so have plenty of sterilised jars ready.
- Suitable For All Thermomix Models - you can make this recipe in any of the Thermomix models.
- Perfect For Platters - add a bowl of chutney to your next cheese platter or grazing board.
What You Need
Our Thermomix Tomato Chutney is made using just a handful of basic ingredients.
Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
- Onion - use a brown onion
- Apple - use any variety of apple. There's no need to peel the apple, simply core it and cut into quarters.
- Cherry Tomatoes - this is a great way to use up cherry tomatoes when they're overflowing in your veggie garden! Alternatively, you can use regular tomatoes (however, your chutney won't be as sweet).
- Raw Sugar - for sweetening the chutney.
- Sultanas
- Vinegar - use white vinegar
- Paprika - use ground paprika for added taste.
- Water
- Cornflour dissolved in water - only use if your chutney needs thickening.
Step By Step Instructions
It's surprisingly easy to make Thermomix tomato chutney!
Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
Step 1 - Chop
Chop the quartered onion and apple and scrape down the sides of the bowl.
Add the cherry tomatoes and chop on Turbo.
Step 2 - Mix
Add the raw sugar, sultanas, white vinegar, water and ground paprika and mix on Reverse.
Step 3 - Cook
Remove the MC (measuring cup) and place the splatter guard on top.
If you don't have a splatter guard, place the rice basket over the top of the MC hole instead.
This stops the mixture from splattering out as it cooks.
Cook the chutney for 20 minutes.
Step 4 - Thicken (if needed)
Stir the chutney. If it's very runny, add 1 tbs of cornflour dissolved in cold water and mix through.
Note: the chutney will continue to thicken upon cooling, so only add the cornflour if it's very runny.
Cook for a further 10 minutes.
Step 5 - Pour Into Jars
Pour the chutney into sterilised jars and store in the fridge.
Expert Tips
- Cherry tomatoes add a beautiful sweetness to the chutney. However, you can use regular tomatoes if you prefer.
- Only add the cornflour mixture if your chutney is very runny.
- The chutney will continue to thicken upon cooling.
- This is a sweet tomato chutney. Slightly reduce the amount of sugar if preferred.
- Store in sealed sterilised jars for up to 6 months in a cool, dark, dry spot.
- Once opened, store in the fridge and use within 1-2 months.
- Freeze chutney for up to 6 months. Allow to defrost in the fridge.
FAQs
No! This would exceed the MAX line of the Thermomix.
Yes! However, please note that the TM31 has a smaller bowl size than the newer models so ensure that you don't exceed the MAX line.
Related Recipes
Put your Thermomix to work with these basic recipes:
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Thermomix Tomato Chutney
Equipment
- Thermomix
Ingredients
- 125 g brown onion quartered
- 125 g apple quartered
- 750 g cherry tomatoes
- 150 g raw sugar
- 100 g sultanas
- 150 g white vinegar
- 220 g water
- ½ teaspoon ground paprika
- 1 tbs cornflour dissolved in ¼ cup cold water (only use if the chutney is too runny).
Instructions
- Place the onions and apples into the Thermomix bowl. Chop for 5 seconds, Speed 7.
- Add the cherry tomatoes to the Thermomix bowl and press Turbo for 5-10 seconds.
- Add the raw sugar, sultanas, white vinegar, water and ground paprika and mix for 5 seconds, REVERSE, Speed 5.
- Cook for 20 minutes, 100 degrees, REVERSE, Speed 2 (with the MC removed and the splatter guard or rice basket on top to avoid splatters).
- Stir the chutney - if it's too runny, add the cornflour and mix for 5 seconds, REVERSE, Speed 5 (if necessary). If it's quite thick, don't add in any cornflour.*Please note that the chutney will thicken further on standing.
- Cook for a further 10 minutes, 100 degrees, REVERSE, Speed 2 (with the MC removed and the splatter guard or rice basket on top to avoid splatters).
- Carefully pour the chutney into prepared sterilised jars and seal once the chutney has cooled.
Notes
- Cherry tomatoes add a beautiful sweetness to the chutney. However, you can use regular tomatoes if you prefer.
- This recipe makes approximately 600ml of chutney.
- Only add the cornflour mixture if your chutney is very runny.
- The chutney will continue to thicken upon cooling.
- This is a sweet tomato chutney. Slightly reduce the amount of sugar if preferred.
- Store in sealed sterilised jars for up to 6 months in a cool, dark, dry spot.
- Once opened, store in the fridge and use within 1-2 months.
- Freeze chutney for up to 6 months. Allow to defrost in the fridge.
Natalie Blake says
Have you tried adding red capsicum to this recipe? I can’t get the artisan red capsicum and tomato chutney that I love anymore and wondering if adding it to this recipe might come close?
Lucy says
I haven't tried capsicum in this recipe sorry!
shelly says
Yummy.. just used up a pile of cherry tomatoes.. was a couple of normal tomatoes to make up weight.. half brown & raw sugar.. and half malt & white vinegar.. I mopped out the bowl with a slice of sour dough & butter..
will be making again
Allyse says
Can I use something else, rather than sugar in this recipe? My husband can not have sugar 🙁 - does stiva or monk sugar work?
Tash says
Stevia can certainly be used in chutney but as sugar is the preservative ingredient, I would recommend that you freeze the chutney instead of storing it in the fridge. I don't know about monk sugar unfortunately, but I am aware of some keto chutney recipes that use it!
Faye Boyes says
How long does the chutney last in fridge once open and how long in sterilised jars. Haven’t made this yet
Lucy says
Hi Faye, as long as the jars are sterilised, the chutney will last up to 1 year.
Emma says
Followed this recipe and have pretty much got tomato soup! So runny even with added cornflour! Am trying to reduce liquid by cooking longer- fingers crossed!
Lucy Mathieson says
Hi Emma, cooking for longer will help to thicken it (but it will also thicken further when cooled). xx
Sue Smith says
Only made X2 jars!
However.... it is lovely and spicy with a real kick at the end.
Now l need to get to and make more cos there's a lot of tomatoes to go yet!