Fruity Tomato & Almond Chutney

Another delicious recipe from Paul and Marion at La Coumeto where they serve this fruity chutney as a tasty accompaniment to a starter. The surprise is using canned tomatoes which, along with being speedy, produce an intense flavour. Quantities are easily doubled and tripled, and omit the chilli if you prefer.

Category:  Sauces, Dressings & Dips  - 


For 0 people


  • 8 cloves garlic, chopped
  • root ginger, peeled and chopped
  • 2 tbs wine vinegar
  • can tomatoes
  • 350 g sugar
  • of raisins
  • 2 tsp salt
  • sauce or powder, to taste
  • 2 tbs flaked almonds

Fruity Tomato & Almond Chutney Directions

  2. 1. in a liquidiser, process the garlic, ginger and about 2tbs vinegar to a purée.
  4. 2. Empty the tomatoes, remainder of the vinegar, sugar, raisins, chilli and salt into a large pan. Bring to the boil then add the garlic and ginger puree.
  6. 3. Simmer gently, uncovered for 1 3/4 hrs, stirring occasionally untli thickened. Add the almonds.
  8. 4. Place in sterilised jars and seal. It is best stored for 3-4 weeks before using.