Tomato & Ginger Chutney

Makes 6 jars

Made in Ball Wide Mouth Embossed Glass Jam Jars and Lids 490ml however view the full Ball range here.


  • 175ml white wine vinegar
  • 350g soft light brown sugar
  • 3.5kg mixed colour tomatoes, roughly chopped
  • 6 large red onions, peeled and sliced
  • 2 large Bramley cooking apples, peeled, cored and roughly chopped
  • 4 cloves garlic, sliced
  • 150g fresh ginger, peeled and finely chopped
  • 2 tsp ground ginger
  • 4 pieces stem ginger, chopped
  • 2 tbsp onion seeds
  • 2 tsp sea salt


  1. Add the vinegar and sugar to the slow cooker. Switch to HIGH and stir until the sugar has dissolved.
  2. Add all the other ingredients and stir well. Cover and cook on HIGH for 6-8 hours or LOW for 8-10 hours, or until the mixture is thickened and pulpy.
  3. Ladle the chutney into the sterilised jars, cool slightly, and add a waxed disc to each. Seal immediately and label.

Tip: Leave the chutney for 1-2 weeks for the flavours to develop. Unopened, it will keep for 6 months in a cool, dark place. Once opened, store in the fridge and eat within 1-2 months.

Cook’s note: Excellent served with hard, mature cheeses, cold meats and poultry. Try a few spoonfuls added to pastry cases when making tarts and flans for an extra zing.