Tomato, Onion and Olive Chutney

by Ed Halmagyi


  • 4 red onions, sliced
  • 3 cups mixed tomatoes, quartered
  • ½ cup green olives, chopped
  • 1 long red chilli, seeded and chopped
  • 5cm piece ginger, grated
  • 8 curry leaves
  • 4 whole allspice
  • thickly sliced zest of 2 lemons
  • ½ cup red wine vinegar
  • ¾ cup brown sugar


1 Combine all ingredients in a large saucepan and set over a low heat. Bring gently to a simmer, then increase heat to medium. Cook for 45 minutes, stirring frequently, until the mixture is thickened. Spoon into sterilised jars and seal while hot. Allow to cool upside down. Use within two weeks after opening.