Spiced Tomato and Cherry Chutney

Spiced Tomato and Cherry Chutney

I’m inherently British — born and raised with all the charming traditions that come with it. Even though I now live where summer Christmases reach 40°C, I still find comfort in the familiar rituals: a big turkey roast for Christmas lunch, endless cups of tea, and of course, a jar of homemade chutney or pickles sitting proudly on the table.

Every summer, as the season’s best produce peaks, I dedicate a day to making my annual batch of chutney — a tradition that connects me to my roots and fills my kitchen with warmth and nostalgia. There’s a short, magical window when tomatoes and cherries are at their absolute best — ripe, juicy, and full of flavor. That’s when I make this Spiced Tomato and Cherry Chutney, a perfectly balanced preserve that’s sweet, tangy, and lightly spiced with notes of cinnamon, star anise, and ginger.

In my kitchen, the chutney simmers away in a pot that looks suspiciously like a witch’s cauldron — bubbling, aromatic, and mysterious. The result is nothing short of alchemy: a glossy, ruby-toned chutney that pairs beautifully with roasted meats, gourmet sausages, a ploughman’s lunch, or simply spooned over a warm savory muffin.

This chutney makes me happy — and, just like good traditions, it gets better every year.

Why You’ll Love This Recipe

• Bursting with flavor: Sweet cherries, tangy tomatoes, and warm spices blend beautifully.

• A taste of tradition: A recipe passed down and perfected through generations.

• Easy to make in batches: Make enough to enjoy all year round or gift during the holidays.

• Naturally gluten-free and vegetarian.

• Perfect pairing: Elevates everything from cheese platters to grilled meats.

This Spiced Tomato and Cherry Chutney is one of those recipes that becomes more than simply a condiment — it becomes a yearly ritual. There is something deeply grounding and satisfying about turning the best of summer produce into jars of flavour that continue to nourish long after the heat fades. Each spoonful carries that memory of peak-season tomatoes and cherries, the hum of warm spices and the comfort of making something truly from scratch.

It’s a chutney that grows with you — the flavour evolves over weeks and months, the edges soften, the depth increases, and every time you open a jar it feels like revisiting a familiar moment of joy. Spoon it alongside a roast, swirl it into a ploughman’s, serve it on a festive cheeseboard or simply pair it with something humble like a savoury cracker. However you choose to enjoy it — this chutney will always show up with generosity, warmth and character.

Homemade preserves are one of the most beautiful ways we can connect seasons to our table — summer sunlight in a jar, opened when you need a spark of brightness. If you’ve never made chutney before, this recipe is the perfect starting place. If it already lives in your tradition — here’s another version to love. And perhaps… to make every year.

What is a Chutney?

A chutney is a type of condiment — usually a thick, chunky, cooked sauce — made by slowly simmering fruits or vegetables with sugar, vinegar and spices until it becomes rich, glossy and flavour-packed.

Think of it as the savoury-sweet cousin of jam.

Chutney = a slow-cooked, sweet-tangy, spiced preserve made from fruit/veg, vinegar + sugar — used as a condiment, and traditionally jar-stored like jam.

It’s also one of the most satisfying “make-ahead” foods because it tastes even better weeks or months later.

What goes into chutney

Most chutneys include a balance of:

Spiced Tomato and Cherry Chutney

Prep Time: 30 minutes
Cook Time: 2 hours
Yield: Approximately 4–5 jars

Ingredients:

• 1 kg ripe truss tomatoes (skinned and chopped)

• 250 g red apple, peeled and grated

• ½ cup apple cider vinegar (or ¼ cup apple cider vinegar + ¼ cup kombucha)

• 1 cup brown sugar

• 1 star anise

• 1 tsp curry powder

• Juice and zest of 1 lemon

• 1 tsp finely grated ginger

• 2 garlic cloves, crushed

• 1 cinnamon quill

• 150 g pitted and chopped fresh cherries

• 7 Turkish dried figs, chopped

• ½ cup currants

• ½ cup sultanas

• 100 g pitted prunes, chopped

• Salt and pepper to taste

Instructions:

1. Skin and roughly chop the tomatoes.

2. In a heavy-based saucepan, combine vinegar, sugar, and spices. Heat gently until the sugar dissolves.

3. Add tomatoes and grated apple; stir well.

4. Add remaining ingredients and mix until fully combined.

5. Reduce to low heat, cover, and simmer for 2 hours, stirring occasionally to prevent sticking.

6. Spoon into sterilized jars while hot, seal, and allow to cool.

The chutney deepens in flavor over time and tastes even better after a few weeks.

Tips & Variations

• For a smokier flavor: Add a pinch of smoked paprika.

• Want it spicier? Stir in some chili flakes or fresh red chili.

• For a sugar-free version: Swap brown sugar for monk fruit or coconut sugar.

• Add texture: Include diced apricots or raisins for a chunkier chutney.

• Sterilizing tip: Always sterilize jars properly to keep chutney shelf-stable for up to a year.

Serving and Storage

• Serving ideas:
  Serve this chutney with roast turkey, grilled sausages, cheese platters, or spread on savory muffins.

• Storage:
  Store sealed jars in a cool, dark pantry for up to 12 months. Once opened, refrigerate and consume within 3–4 weeks.

FAQ

Q: Can I freeze chutney?

A: Yes, you can freeze chutney in airtight containers for up to 6 months. Defrost in the fridge overnight before using.

Q: How long should I let chutney mature?

A: For the best flavor, let it mature for at least 2–3 weeks before opening.

Q: Can I double the recipe?

A: Absolutely! Just increase the simmering time by about an hour for double batches.

Spiced tomato and Cherry Chutney

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Ingredients

• 1 kg ripe truss tomato
• 250 g red apple peeled and grated
• 1/2 cup Apple cider vinegar or 1/4 cup apple cider vinegar and 1/4 cup kombucha
• 1 cup Brown sugar
• 1 Star anise
• 1 tsp curry powder
• Juice and fine zest of 1 lemon
• 1 tsp finely grated ginger
• 2 cloves garlic crushed
• 1 cinnamon quill
• 150 g pitted and chopped fresh cherries
• 7 Turkish dried fig chopped
• 1/2 cup currants
• 1/2 cup sultanas
• 100 g pitted prunes chopped
• Salt and Pepper

Instructions

• Skin and roughly chop the tomatoes.
• In a heavy based saucepan over medium heat combine sugar, vinegar (or vinegar and kombucha) and spices and heat until the sugar has dissolved and the mix has just come to a simmer.
• Add the tomatoes and apple and give a quick stir.
• Add the remaining ingredients and stir until thoroughly mixed and combined.
• Reduce the heat to low and place on the lid.
• Cook for 2 hrs stirring occasionally to make sure it doesn’t stick to the bottom.
• Once cooked fill sterilized jars whilst still hot. The chutney will continue to develop and will only taste better with age.

Notes

• To skin tomatoes quickly and easily, with a sharp knife score the top and the bottom of the tomato in a Chris cross pattern. Place all the scored tomatoes in a bowl and cover with boiling water from the kettle. Leave for 30 seconds to 1 minute then lift out of the water. Cool sightly for a few seconds, the skin should now just peel away.
• To sterilize your jars, either 1. place jars and lids on the top rack of dishwasher and wash on hottest cycle. 2. Place jars and lids in a big stock pot of water, making sure they are all covered and bring to the boil. Continue to simmer for 20 minutes. Remove from water and air dry. 3. Place jars and lids in a hot oven and heat for 20 minutes, remove and fill.
• You can double or triple the recipe, but you have to allow for extra cooking time, about an extra hour for double and between 1 1/2 and 2 hours extra for a triple batch.

If you loved this Pantry Staple try one of these

Salted Vanilla Bean Caramel Sauce

Hazelnut Milk

Pin for later

Did you make this Recipe?

If you make this tart, I’d love to see it! Snap a photo, tag @thekrookedspoon on Instagram, and use #thekrookedspoon so I can share your delicious creation.