Tomato Chutney

Image of tomato chutney in a jar
Serves: 40
Prep: 5 minutes
Cook: 1 hour 10 minutes

Chutney is originally from India but has evolved into a very popular commonly used condiment. There are many versions of chutney, but many contain high amounts of onion, garlic and high FODMAP fruit like sultanas or apple. This basic but delicious  recipe contains only low FODMAP ingredients and is can easily be spiced up according to your taste (see under tips below). It also makes great Christmas presents and is invaluable when you have excess garden produce!  


10 large ripe roma tomatoes, cores removed and diced

1300 g 45.9 oz

2 cups spring onions, green tops only, finely sliced

100 g 3.5 oz

1 large eggplant, diced

400 g 14.1 oz

1 cup soft brown sugar

200 g 7.1 oz

½ cup apple cider vinegar

125 g 4.4 oz

3 tsp salt

18 g 0.6 oz

Tbsp garlic-infused olive oil

54 g 1.9 oz

1 tsp dried chilli flakes, optional

2 g 0.07 oz


  1. In a large saucepan (preferably non-stick), mix all ingredients (chilli optional) and bring to a simmer over a medium heat.  Stir until the liquid starts to release from the tomatoes and the mixture is simmering. Reduce the heat to low and stir frequently for about 1 hour or until the mixture thickens.

  2. You will need sterilised jars that have a collective capacity of about 1400 ml. Fill the jars while chutney in still hot, and immediately tighten their lids to completely seal. Allow to cool then label. Store in a cool, draught-free place for up to 1 month and refrigerate once they have been opened.  


  • Add some spice to your recipe! For example ½ tsp cloves, 1 tsp cinnamon, 1 tsp all spice, 1 tsp cumin, 1 tsp coriander. Use your imagination and add what you like.
  • Add some red capsicum as a substitute for some of the eggplant or tomato (or both).
  • This is a terrific recipe to make when tomatoes and eggplant are in season or when you have excess garden produce. Use any tomato variety (misshapen, damaged, cherry or whatever) and just work with the weight in the recipe.

Nutrition Information (per serve)
Energy 134 Kj / 32 cal
Protein 0.50g
Carbohydrates 6.00g
Sugar 6.40g
Total Fat 0.70g
Saturated Fat 0.10g
Fibre 0.30g
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