Tomato and Chilli Chutney
Member recipe

Tomato and Chilli Chutney

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(11 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.

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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.
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Comments, questions and tips

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jammyness
22nd Oct, 2019
Just making this as I type...BUT concerned! Can somebody DEFINITELY confirm the shelf life of this chutney please? 6 weeks seems too little time for all the ingredients and effort. Why can it not be stored longer ? Can anyone say please?
Gardentotable
6th Nov, 2019
If the jar is sealed chutney keeps 6 months or longer.
markjameshobden
6th Oct, 2019
5.05
Superb. My first homemade chutney, it’s so easy to make and tastes absolutely fantastic.
katenock
17th Sep, 2019
5.05
Really excellent, goes very well with strong cheddar.
Stuart Clark's picture
Stuart Clark
9th Sep, 2019
4.05
Excellent results! Used a mixture of fresh tomatoes from my garden.And Apache and Aleppo Chillis from the greenhouse,which gave moderate heat and good flavour
LikeWeDidFood
4th Oct, 2017
5.05
Bangarang! My first chutney and it went well. Use a big pot and have faith 150ml vinegar is enough! Certainly didn't look it at first but it soon cooked down. I used a maruga scorpion chilli, which make scotch bonnets and ghosts laughable. One chilli gave the whole litre jar a nice warmth that my non-chilli head family enjoy. Very pleased.
pap64
30th Aug, 2015
5.05
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
12th May, 2015
5.05
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
22nd Nov, 2014
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
21st Sep, 2014
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?

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Janette Austin's picture
Janette Austin
7th Jan, 2020
If I use kilner jars will that be ok to seal the jars and enable me to keep the chutney longer than a few weeks. Thanks in advance for your comments as I really want to try this recipe.
ritalodge
23rd Oct, 2015
Can this not keep longer if it has simmered in vinegar?
ritalodge
22nd Oct, 2015
Why does this need to be eaten within 6 weeks, I thought most Chutney cooked with vinegar would keep a lot longer?
moliv3r
22nd Dec, 2014
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
11th Sep, 2013
This is delicious! Does it really keep for only 6 weeks from putting in the jars or is it 6 weeks from opening?
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