Jamie Oliver Easy Tomato Chutney 

I didn’t plan to make chutney that day. Just had these tomatoes—too soft for salad, too stubborn to throw out. The onions made me cry like something had ended. They always do. Still, I sliced them anyway, because that’s how this whole thing starts. Jamie Oliver Easy Tomato Chutney feels more like an accident than a recipe. But the good kind. Like stumbling into a memory you forgot you loved. The tomatoes collapse, the chili kicks, and suddenly your kitchen smells like something primal and sweet and loud. (inspired by Jamie Oliver)

Ingredients Needed

• 250 g red onions
• 500 g tomatoes — whatever’s about to turn, just grab it
• 1 red chili — small, sharp, a bit smug
• 75 ml red wine vinegar
• 140 g brown sugar — looks like dirt, tastes like warmth

How To Make Jamie Oliver Easy Tomato Chutney

1. Start with the onions. Slice them thin. Your eyes will sting, your nose will twitch — take it as a sign you’re doing it right. Tomatoes come next. No neat cubes here. Just rough it up. Let the juice spill out. That chili? Slice it up, keep the seeds if your week’s been tough.
2. Everything goes into one big pan. No fancy order. Dump it. Salt, pepper. Stir until it looks like a crime scene — messy, red, sticky. Let it simmer. Not boil. Think lazy afternoon. You’re aiming for thick, but not stubborn. Like jam before it sets. Stir sometimes, not obsessively. Burnt bits on the bottom? Eh, scrape them in. They’ve got flavor.
3. Sterilizing jars sounds tedious. And it is. But do it. Wash. Oven. Done.
4. Once the chutney’s ready, pour it in while it’s still whispering heat. That sound — like a sigh — means it’s sealing in all the good stuff. Lid on. Wait until it’s cool. Then hide it. Or don’t.

Why I Love This Recipe

Made it during one of those weekends that feel like leftovers. Grey skies, no plans. I remember standing by the stove, spoon in hand, just… tasting. Over and over. The flavor punches you. Sweet, tangy, a bit angry. Like it’s got opinions. I shared it with some friends who came by unannounced. We opened wine. We laughed. We finished the jar.

Recipe Tips

• Old tomatoes, Perfect. The more beat-up, the better the story.
• Slice things how you feel. Uniform is overrated.
• Don’t panic if it sticks. Stir harder. Or softer. Trust your gut.
• Taste it halfway through. If it’s bland, fix it.
• One chili, Maybe two. Depends who you’re feeding.

How To Store This Jamie Oliver Easy Tomato Chutney

• At Room Temperature: Only while it’s out. After that, straight into the fridge. No exceptions.
• In the Fridge: Lasts weeks. Maybe longer. Gets sassier by day three.
• In the Freezer: Split it into small containers. You’ll thank yourself later.
• Reheating: Honestly, Just eat it cold. If you must, go low and slow.

Let’s Answer a Few Questions!

Can I use different tomatoes?
Yep. Use the ones you forgot in the back of the fridge. They’re perfect.

What if it’s too spicy?
Spoon in a bit more sugar. Or don’t use the seeds. Or just sweat through it.

Can I make a huge batch?
Sure. As long as you’ve got jars. And time.

What cheese goes with it?
Something rude and strong. Cheddar. Stilton. Anything stinky.

Is It Vegan?
Of course. Unless your vinegar has secrets.

Nutrition Facts (per serving)

• Calories: 63
• Carbs: 13.78g
• Protein: 0.76g
• Fat: 0.71g
• Sugar: 12.12g
• Fibre: 0.9g
• Sodium: 9mg

Try More Recipe:

• Jamie Oliver Smoked Mackerel Pate
• Jamie Oliver Cheese And Onion Pasties
• Jamie Oliver Cheesy Welsh Rarebit