No image available
Member recipe

Chilli Chutney

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

Member recipe by


Serves 6

A spicy chutney that goes well with meat and vegetables and also makes a good dip for tortillas.

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.


  • 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


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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.