The BBC Good Food logo
Member recipe
Tomato and Chilli Chutney
Member recipes are not tested in the GoodFood kitchen.

Tomato and Chilli Chutney

A star rating of 4.9 out of 5.19 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Total time
    • 1hr 40mins then a night in the fridge to thicken
  • Easy
  • Makes 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.
Advertisement

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

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.19 ratings
Advertisement
Advertisement
Advertisement

Sponsored content