Winter 2023

Xanthe Gladstone’s ‘Last of the Tomatoes’ Chutney

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Serving: 1 x 500ml jar

Cook Time: 1.5 hour


2kg tomatoes

150g caster sugar

5 red onions

5 star anise

7 cloves

5 tbsp red wine

A generous pinch of Maldon Salt

Cracked black pepper


This sweet and sour chutney is made with a variety of home-grown tomatoes – I’m using un-ripened tomatoes, which are left behind at the end of the harvest but are delicious when fried or used in chutneys.  

  1. Start by slicing the onions and dicing your tomatoes. Put both in a pan on a low heat along with cloves, star anise, sugar, wine, pepper and a good sprinkle of Maldon Salt.
  2. Slowly cook the ingredients on a medium heat, stirring regularly.
  3. The chutney is ready when it has reduced by about 3 quarters and the texture has turned jammy.
  4. Serve on fresh toast with a poached egg, add pepper, a final pinch of Maldon Salt and enjoy!
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