Tomato chilli chutney recipe

By Kate Benson

  1. MAKES ABOUT 4 X 350ML JARS
  2. TAKES 30 MINUTES TO MAKE, 1 HOUR 45 MINUTES TO COOK
  3. Rating

This is a great make-ahead recipe as it's actually better if you make it around a month in advance. A great present for a foodie– make a mini hamper with this chutney, a nice cheese and some homemade oatcakes

tried and tested
Tomato chilli chutney

Ingredients

  1. 1.8kg ripe tomatoes, blanched in boiling water and peeled
  2. 1 large onion, chopped
  3. 6 mild red chillies, deseeded
  4. and chopped
  5. 450g caster sugar
  6. 1 tbsp salt
  7. 300ml malt vinegar

Method

  1. 1. 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.
  2. 2. Make sure your jars are sterilised (see tip in marmalade recipe below). 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
  3. dark place until needed.

Nutritional info

PER 29G SERVING 24kcals, 0.1g fat (no saturated), 0.2g protein, 5.4g carbs (5.5g sugars), 0.2g salt, 0.3g fibre

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