Go Back
–+ servings
Three jars of chilli and tomato chutney, plus some in small open bowl.
Print Recipe
5 from 2 votes

Chilli And Tomato Chutney

Preserve summer's bounty with this sweet and spicy chilli and tomato chutney. It goes with just about everything, but is especially good with cheese, eggs and avocados. It's so delicious, you'll want to use it again and again. Make it as hot or as mild as you like. It keeps well too, so is perfect for gifting.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Dips, Spreads & Sauces
Cuisine: British
Keyword: chillies, chutney, preserves, tomatoes
Servings: 3 jars
Calories: 538kcal
Author: Choclette @ Tin and Thyme

Equipment

Ingredients

  • 1 kg ripe tomatoes
  • 6-8 red chilli roughly chopped - keep seeds in or remove, depending on how hot you like it
  • 5 clove garlic roughly chopped
  • 30 g root ginger roughly chopped
  • 300 g golden caster sugar
  • 150 ml apple cider vinegar
  • 1 tsp sea or rock salt
  • 1 tbsp vegan fish sauce (can use tamari or other soy sauce instead)
  • 2 red onion finely diced
Metric - US Customary

Instructions

  • Blitz half of the tomatoes in a blender or food processor along with the chillies, garlic and ginger until puréed.
    6-8 red chilli, 5 clove garlic, 30 g root ginger
  • Pour the purée into a large saucepan or preserving pan.
  • Add the sugar, vinegar, salt and fish sauce, then bring the mix slowly up to a simmer, stirring until the sugar has dissolved.
    300 g golden caster sugar, 150 ml apple cider vinegar, 1 tsp sea or rock salt, 1 tbsp vegan fish sauce
  • Dice the remaining tomatoes and add to the pan along with the diced onions.
    2 red onion
  • Boil the mixture, but not too vigorously, for about an hour to an hour and a half. Stir from time-to-time to stop anything catching on the bottom and burning. This is particularly important towards the end as it becomes thick.
  • The chutney is done when it's dark red, thick enough to spread and is no longer watery. It will become firmer as it cools.
  • Pour into sterilised jars whilst still hot, then seal and label. To avoid spillages, it's best to use a jam funnel to fill the jars.

Notes

How hot you make it will depend on the type of chilli you use, how many and whether you remove the seeds and membranes.
As with most chutneys of this type, they taste better if you give them a few days to mature.
Will keep for at least nine months if kept in a cool, dark place. Once opened, store in the fridge and eat within a couple of weeks.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition

Calories: 538kcal | Carbohydrates: 131g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 1280mg | Potassium: 1305mg | Fiber: 7g | Sugar: 117g | Vitamin A: 3636IU | Vitamin C: 183mg | Calcium: 81mg | Iron: 2mg