I love tomato season, and you get to make your year's supply of chutneys and sauces. 

I usually make 10x of this recipe at once - you will just need a bigger pot. 



  • 1 kg red tomatoes - peeled and chopped
  • 1 brown onion - peeled and diced
  • 1 clove garlic - peeled and chopped
  • 330 ml vinegar
  • 160 grams of sultanas
  • 4 cloves
  • pinch (small) cayenne
  • 1/2 TB salt
  • 200 grams of sugar


Put all ingredients - EXCEPT SUGAR -in a large saucepan. 

ingredients in pot

Heat over medium heat, stirring until boiling.  Cook until mixer thickens, about 1 and 1/2 hr hours.

mixed ingredients in pot  cooked tomato chutney

Remove from heat.  Add sugar, return to heat, stirring until boiling.  Cook a further 1 and 1/2 hours until the mixer does not separate.  Stir frequently. 

add sugar

Bottle and seal in hot sterilized jars

finished chutney

This recipe should make 5 x 250ml jars of chutney. 

This is one of the recipes you will learn to make in a Jacican preserving cooking class, depending on seasonality and availability of produce. 

Each preserving class changes depending on what is available in the Jacican kitchen garden. 

The best time to visit Jacican to learn to preserve tomatoes is from February to May each year. 

To book into a Jacican Preserving class, follow the link here

In 2023, Jacican is holding a one-off Tomato preserving class where you will learn how to preserve tomatoes in six different ways. Tomato Preserving can be booked through One Hour Out. 


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Acknowledgment of country

Hello, I’m Jaci Hicken, from the lands of the Brataualung clan, which is where I’ve spent most of my life.

I would like to acknowledge all of us here today to cook together and share a meal.

I love sharing my dream of growing the food this country has to offer and share it with you.

The traditional place that we come together today is on the lands Gunaikurnai people

And I’d like to pay my respects to our elders past, present, emerging leaders, along with all the young people in our community.

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