Tomato and Chilli Chutney
Member recipe

Tomato and Chilli Chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Member recipe by

Servings

Serves 1 - 4 Jars

A remake on another recipe, this has a slight kick, for the type of person that would not buy items that contains stack loads of chilli's. Good with ham and cheese and biscuits for a carpet picnic in front of your favourite TV show.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g red onions, finely sliced
  • 1kg fresh tomatoes, chopped
  • 4 garlic cloves, finely sliced
  • 8 - 12 fresh red chilli's, roughly chopped
  • a thumb-size piece of ginger, peeled and chopped
  • 250g brown sugar
  • 150ml red wine vinegar
  • 5 cardamom seeds
  • 1/2 tablespoon paprika

Method

    1. Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
    2. Simmer for 1 hour.
    3. Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
    4. After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
    5. Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (8)

pap64's picture
5

I made the chilli & tomato chutney which tastes great , I gave a couple of jars away to friends & family who all loved it & have just made a second batch as other family members who tasted the chutney all love it & wanted a jar. I had lots of tomatoes from my green house so this recipe is great & easy. Thanks.

kiwicookinlondon's picture
5

I thought this recipe was great! So easy and it was delicious. I halved the recipe, and it made 1.5 medium jars and 1 small jar. Really yummy! Thanks for sharing :)

SpicePat's picture

I made this a few weeks ago and had it with Pappadoms before the curry main course and went down so well everyone finished the jar off. I now have another bumper crop of tomatoes and chilli's and they will be going the same way with this recipe.

mary_anne's picture

I made this last year and it was delicious, we got through several jars very quickly. This year we didn't have such a good crop of tomatoes, but have quite a few green tomatoes. Can I use them tomatoes instead? Would it alter the consistency or taste?

bexbuns's picture

Could you please tell me approx how many average size jars this recipe would make? Thanks.

lelly1971's picture

Easy to do and tastes great. I used 8 chillies and would say that it was quite spicy with just 8 so would recommend perhaps only using 6 if you don't like a lot of heat.

yummybecky84's picture
5

Yummy, easy to make, sweet and spicy. I will definately make it again

shehug's picture
5

made this for the first time , great taste and so easy. My daughter has asked me to make it again.... so waiting for my tomatoes to ripen.....

Questions (4)

ritalodge's picture

Can this not keep longer if it has simmered in vinegar?

ritalodge's picture

Why does this need to be eaten within 6 weeks, I thought most Chutney cooked with vinegar would keep a lot longer?

moliv3r's picture

Does this chutney not need time to rest before eating? I pressure sealed this chutney in jars and was planning of using them in a few months

Paula-K's picture

This is delicious! Does it really keep for only 6 weeks from putting in the jars or is it 6 weeks from opening?

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…