Homemade Outback Tomato Chutney

Homemade Outback Tomato Chutney

Over the past few weeks we have had trades people in working on some renovations that we are doing. As a result we have been forced to stop renovating and we moved our focus into the kitchen. We’ve been preserving again!

There’s nothing better than having homemade condiments with your meal. Tomatoes were well priced, so we decided to make a tomato chutney – with a twist. Here’s how we went about it.


3kg of diced tomatoes
3 red capsicums roast, peeled and diced
3 onions, sliced
1 1/2 cup of white vinegar
2 cups of white sugar

2 tablespoon mustard seed

3 bay leaves (remove before jarring)

1 tablespoon balsamic

1 tablespoon mixed herbs or oregano

Cut the tomatoes into small cubes.

Diced tomato

To add a bit of an ‘outback’ touch, my husband charred the capsicum on the BBQ to give it a sweet taste. Then he scrapped off the skin before dicing it up.


Combine all ingredients and 1 teaspoon of salt in a large pot and bring to the boil, stirring to ensure it doesn’t burn and catch on the bottom.

Cooking 2
Reduce the heat to a very low simmer, we use a simmer mat because we have a gas stove. Stir occasionally and continue to simmer for 2 1/2 hours. You will see the colour of the chutney goes to a deep red colour.


Spoon into sterilized jars. For information on the canning process please see – Homemade raspberry jam


This chutney can be enjoyed in various ways including on a cheese platter, with potato chips, stir through pasta and even with steak and kangaroo!



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