Tomato chilli chutney
- December 2011
- Makes about 4 x 350ml jars
- Takes 30 minutes to make, 1 hour 45 minutes to cook
This tomato chilli chutney recipe tastes best when made a month in advance. It would make a great edible gift with a strong, nutty cheese and homemade crackers.
- 0.1g (no saturated)
- 5.4g (5.5g sugars)
Per 29g serving
To sterilise jars, wash in hot soapy water, rinse, then dry in an oven heated to 150°C/fan 130°C/gas 2. Or run through a dishwasher on its hottest setting.
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