Johnno’s Home Made Tomato Chutney is versatile and ready for all occasions. Give it a go with cheese and biscuits, on burgers or meatballs, with poached eggs and whatever else you come up with.
Available in 250g and 420g jars
Johnno’s started off in 1991, with some excess fruit being made into half a dozen bottles of jam by Phyllis Johnstone, which her son, Scott, took off to market. It was all sold and more jam was made with sauces and chutneys added as time went by. They sold Johnno’s in 2009, but when the present owners, Andy and Glen, bought it in 2014, they reconnected with Phyllis. You could say they were trained up by her, going over original recipes and procedures, with the goal being to maintain that homemade feel.
Johnno’s Homemade is popular and well known, so it might come as a surprise to some that Andy and Glen run the whole show, with just a very rare appearance by their wives in peak times of production. They are committed to sourcing 100% Tasmanian fruit for their jam, with the majority coming from Westerway Berry Farm. They make an exception for their Orange and Lemon Marmalade for obvious reasons. Tasmanian tomatoes are sourced where possible, with the freezer being filled with them, to use when the growing season is over.