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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
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  • 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.


  • 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


  • 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.

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A star rating of 4.9 out of 5.19 ratings

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