Spicy Chilli and tomato chutney


Tomato and Chilli chutney recipe

Homemade Chilli and tomato chutney
Nutrition Information
  • Serving size: 100g
  • Calories: 67 kcal
  • Fat: < 0.5 grams
  • Saturated fat: < 0.1 grams
  • Carbohydrates: 17 grams
  • Sugar: 7.2 grams
  • Sodium: 0.61 grams
  • Fiber: 1.1 grams
  • Protein: 0.7 grams
Recipe type: Chilli chutneys
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Chutney has its origins in India, where as long ago as 500 BC chutney making was used to preserve food. This recipe uses typical Indian spicing to create a wonderfully balanced chutney that can be served in a myriad of different ways. Whether using it to add flavour to a curry, as a accompaniment to cheese or on a burger , this chutney is one that will become a family favourite
  • Tomatoes - 10 medium (quartered)
  • Red Onions - 5 medium (coarsely chopped)
  • Red Chillies (Birds-eye or similar) - 10 to 12 (stalks removed and chopped)
  • Brown sugar - 250 grams
  • Cider vinegar - 150 ml
  • Ginger – two inch piece (peeled and chopped)
  • Garlic – 5 cloves (finely sliced)
  • Brown mustard seeds – one tablespoon
  • Whole coriander – one tablespoon
  • Cardamom pods – 5 whole
  • Paprika – 1 tablespoon
  • Salt – two teaspoons
  1. Place tomatoes, onions, garlic and ginger into a food processer/blender. Pulse until well chopped but not quite a paste
  2. Place above in a heavy bottom sauce pan.
  3. Add the vinegar and slowly incorporate the sugar, stirring continuously until well mixed
  4. Add the remaining ingredients
  5. Slowly bring to the boil, and then turn down heat to a gentle simmer
  6. Cook for approximately 45 minutes or until the chutney has thickened d is starting to develop a jam like consistency
  7. Hot fill into sterilized jars. Seal and allow to cool
  8. Place in the refrigerator until ready to use
  9. Great with cheese, snacks, burgers (and just about everything else!)
Keywords: Chilli and tomato chutney

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