Tomato Chutney with Red Cocktail Tomatoes


  • 1lb Ripe Millennium Pacific Red Cocktail Tomatoes
  • 1 Small Red Onions Finely Chopped
  • 1 Cup Brown Sugar
  • 1/2 Cup Red Wine Vinegar
  • 1Tsp Fresh Ginger Finely Chopped
  • Dash of Ground Cinnamon (optional)
  • Pinch of Sea Salt/ Freshly Cracked Black Pepper


Peeling tomatoes.  With a paring Knife score an ‘X’ at the base of each tomato.  Add to boiling water for 1 minute.  Transfer to bowl of ice water.  Remove skin with paring Knife.  Remove seeds from tomatoes and cut into small cubes.

In a heavy saucepan over medium heat, add tomatoes, and the rest of ingredients.  Bring to a gentle boil.

Reduce heat to low and simmer, stirring often, until chutney is thick and has a jam-like consistency, about 45 minutes to 1 hour.

Transfer to jars.  Store in fridge and use within 2 weeks.