Low FODMAP 3 ingredient tomato chutney

I’m very excited to share this recipe for the simplest 3-ingredient low FODMAP tomato chutney. Sweet and jammy, it’s pure magic with cheese, meats, in sandwiches, with quiche… you get the gist. Just spread liberally and enjoy.

Isle of White Tomatoes kindly sent me one of their Heritage tomato boxes and with only two of us in the flat and a lot of tomatoes, I knew some delicious chutney making had to go down. At the moment my gut still can’t tolerate onions and almost all chutneys I come across contain them. To make this recipe low FODMAP there are no onions in sight and you really don’t miss them. Plus it couldn’t be easier to make, just bung all of the ingredients in a big pan and simmer for 45 minutes – 1 hour, or until glossy, jammy and smelling glorious. It should last for up to 3 weeks in a sterilised jar in the fridge, though I bet it’s gone a long time before that.

What makes this a chutney instead of a jam? Ah well, I’m so pleased you asked. I did a lot of googling and with a lot of mixed messages out there, I’ve settled with the notion that chutneys are a kind of savoury jam, that combine the sweetness of fruit with the tang of vinegar. They contain less sugar and can also contain less spices, making them perfect to enjoy with savoury recipes. My thoughts on spices in the recipe notes below!

Low FOMDAP recipes - tomato jam

Recipe notes:

  • I’ve kept this super simple (because life is mad and busy enough right now, am I right?) but you could totally add additions such as fresh red chilli (just watch portion size if sensitive), ginger, paprika or cardamom
  • We’ve made variations of this chutney a few times and the quality of tomatoes really does matter, so get your hands on the best ones you can afford


1 hour
Serves (Makes 1 large jar)


1kg mixed heritage tomatoes
125ml red wine vinegar
175g brown sugar
Sea salt and freshly ground black pepper


Wash and roughly chop the tomatoes. Put them in a large heavy pan, followed by the red wine vinegar and brown sugar. Season well and stir to combine everything together.

Simmer gently for 45 minutes – 1 hour, or until glossy and jammy. It will thicken a little more as it cools. Pour into a sterilised jar and leave to cool fully. Once cool, pop in the fridge where it will keep for up to 3 weeks.