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Tomato and Chilli Chutney

January 7, 2010Chilli Jams, Sauces and chutneys, Chilli Recipes, Chilli Snacks & BitesChilli and Tomato chutney, chilli chutney, chilli jam, chilli preserves, vegetarian Standard

Compared to the jam that i made with the fish cakes this is a lot less sweet and more of a proper chunky chutney, as with all my recipes you may want to use more or less chillis.

Tomato and chilli chutney

Tomato and chilli chutney

I used a mixture of yellow, red, chocolate and black tomatoes to give the chutney a nice deep colour.

Also if you would like to make it more thicker or a little bit sweeter, the 500g of tomatoes should be able to take up to 300g of sugar.

Ingredients

  • 6 red chillies
  • 500g  Tomatoes
  • 1 green pepper
  • 2 cloves Garlic, crushed
  • 1 tablespoon fresh ginger (grated)
  • 150g caster sugar
  • 90ml red wine vinegar

Method

  1. Finely chop the chillis, tomatoes and the pepper, place in a heavy bottomed pan along with the rest of the ingredients.
  2. Bring to the boil
  3. Simmer for 30-40mins
  4. Place into sterilised jars and allow to cool.

Serve with cheese, meats, pate’s or what ever takes your fancy.

COMMENTS

Sara October 1, 2010 at 10:29 -

Hiya, Looks like a great recipe, just about to try it out! Just a quick couple of questions, does this need to sit in a dark place for a month before eating and how long roughly will it last?? Many thanks =)

Andy October 1, 2010 at 11:25 -

you can put it in a dark place for a bit first if you want, i tried it and the flavour definatley improved.

providing everything is sterile it should last a good few months in a dark cool place or the fridge..

the best thing to do with the sugar is to add it bit by bit until you get the sweetness you like, ive made it a couple of times since and reduced the sugar abit.

Jayne October 9, 2010 at 16:11 -

Andy,
We made this chutney this week and had a bit left over when bottling it up so I basted a gammon joint with it before roasting. It was lovely!!!!
Thanks for the recipe. I’m looking forward to trying more of your recipes.
Jayne (aka LdyJayne on twitter)

josie January 12, 2012 at 13:44 -

Hi!

This looks great- I want to try making it but wondered how much it makes? How many jars roughly? Also, how hot is it if you use 6 chillis? I can handle quite a lot of spice, but dont want it to blow my head off!

Cant wait to try it 🙂

Thanks!

Andy January 12, 2012 at 16:45 -

A lot depends on the size of your jars, i think the last batch i made had about 8 jars.

the chillis depends on the heat of the chillis, if you use the standard supermarket ones and take the seeds out it should be ok

cheers
Andy

sue September 20, 2012 at 11:35 -

love this chutney, can not get many pickles or chutney here in France so love to make my own. Our French neighbours love it too, thank you.

Julie September 30, 2013 at 12:08 -

Hi Andy,
Do I have to peel the tomatoes first? or is it made with skins on?

Andy September 30, 2013 at 12:18 -

Hi Julie, it’s up to you, i’ve done it with both, i don’t mind the texture of the skins but some people don’t like them

Dave October 24, 2013 at 17:47 -

i borrowed your recipe, with a few tweaks here and there with fabulous results
i used my home grown scotch bonnets and trinidad scorpion chillies, skins seeds and all, there is a definite kick to it, but backed up with the sweetness which is quite easy to get right by regulating the sugar……an excellent recipe though..thanks

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