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Tomato chilli chutney

Name: Tomato chilli chutney
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: Makes about 4 x 350ml jars
Cuisine: British recipes
Ingredients: 1.8kg ripe tomatoes, blanched in boiling water and peeled; 1 large onion, chopped; 6 mild red chillies, deseeded; and chopped; 450g caster sugar; 1 tbsp salt; 300ml malt vinegar

Published: 30 Nov 11
Updated: 18 Mar 24

This tomato chilli chutney recipe tastes best when made a month in advance. It would make a great edible gift with a strong, nutty cheese and homemade crackers.

Easy
December 2011

Test kitchen approved

Makes about 4 x 350ml jars
Takes 30 minutes to make, 1 hour 45 minutes to cook

This tomato chilli chutney recipe tastes best when made a month in advance. It would make a great edible gift with a strong, nutty cheese and homemade crackers.

Nutrition: per serving

Calories: 24kcals
Fat: 0.1g (no saturated)
Protein: 0.2g
Carbohydrates: 5.4g (5.5g sugars)
Fibre: 0.3g
Salt: 0.2g

Per 29g serving

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Ingredients

1.8kg ripe tomatoes, blanched in boiling water and peeled
1 large onion, chopped
6 mild red chillies, deseeded
and chopped
450g caster sugar
1 tbsp salt
300ml malt vinegar

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Method

Halve and chop the peeled tomatoes. Put in a large pan (preferably a preserving pan) with all their juices and the rest of the ingredients except the vinegar, then bring to the boil, stirring until the sugar has dissolved. Simmer for 1½ hours, then add the vinegar and bring back to the boil. Cook for 15-20 minutes, stirring often, until the mixture is thick and pulpy and you can see the base of the pan when you draw a spoon through it.
Make sure your jars are sterilised (see know how). Using a clean jam funnel, fill the jars right to the necks. Wipe the outside and rim of each, then cover the chutney with a waxed disk, wax-side down, making sure it lies flat. Screw the lids on tightly. When cold, label and store in a dark place until needed.

Recipe from December 2011 Issue

Nutrition

Per 29g serving

Nutrition: per serving

Calories: 24kcals
Fat: 0.1g (no saturated)
Protein: 0.2g
Carbohydrates: 5.4g (5.5g sugars)
Fibre: 0.3g
Salt: 0.2g

delicious. tips

To sterilise jars, wash in hot soapy water, rinse, then dry in an oven heated to 150°C/fan 130°C/gas 2. Or run through a dishwasher on its hottest setting.