Member recipe
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Chilli Chutney

By swissseasider (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6
A spicy chutney that goes well with meat and vegetables and also makes a good dip for tortillas.


  • 5 cloves of garlic, crushed
  • 3cm ginger, grated
  • 1 large red onion, chopped
  • 5 large red chillis chopped (leave seeds in if you like it really hot)
  • 125ml apple (or white wine) vinegar
  • 2tbsp dark soy sauce
  • 50g sugar
  • pinch of mixed spice
  • 1 tbsp tomato puree
  • vegetable oil


  • STEP 1
    heat oil in pan, tip in all ingredients except tomato puree and bring to boil.
  • STEP 2
    Simmer for 30 minutes and then add the tomato puree.
  • STEP 3
    Continue to simmer on gentle heat until chutney has thickened.
  • STEP 4
    Remove from heat and cool. Will keep for three days if refrigerated.
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