Tomato & chilli chutney

Tomato & chilli chutney

To make this hot, medium or mild, adjust the amount of chillies to suit your taste.

, 21 September 2015

(29 votes)

Tomato & chilli chutney
  • 3 Hours

  • Serves: 200

  • Price: £2.26 per serving

Nutritional Info
Each 15g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 280kJ/67kcal.
  • 1.5kg vine-ripened tomatoes
  • 2 large red onions, chopped
  • 600g Bramley cooking apples (peeled weight), cored and roughly chopped
  • 3cm piece root ginger, peeled and grated
  • 4-6 large red chillies, finely chopped (remove the seeds for a milder flavour)
  • 2 garlic cloves, finely chopped
  • 150g sultanas
  • 600ml red wine vinegar
  • 350g light brown soft sugar
  • 1 & 1/2 level tsp mustard powder
  • Please note that the serving size and nutritional information refers to a 15g spoonful of chutney. This recipe makes 3-4 jars at £2.26 per jar.

  • Make a small cut in the bottom of each tomato and put in a large heat-proof bowl. Cover with boiling water and leave for exactly 1 minute. Drain, then skin the tomatoes. Chop and put in a very large saucepan or preserving pan.

  • Add the other ingredients, plus 2 level tsp salt, and heat gently, stirring, until boiling.

  • Simmer, uncovered, until the mixture is thick. This will take about 2 hours. As it starts to thicken, stir often so it doesn't catch on the bottom.

  • To test if it's ready, draw a wooden spoon across the base of the pan – if you can see the bottom, it's ready.

  • Half an hour before the chutney is ready, wash the jars and lids in hot soapy water. Rinse and put in the oven for 15 minutes at 140C/120C Fan/Gas 1.

  • Spoon the chutney into the hot jars, close and leave for at least 6 weeks for the flavour to mature. They will keep for up to a year if the jars are not opened – store in a cool, dark cupboard. Once you open a jar, keep it in the fridge and use within 2 weeks.