Tomato chilli chutney

Tomato chilli chutney
  • Serves icon Makes about 4 x 350ml jars
  • Time icon 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.

Nutrition: per serving

Calories
24kcals
Fat
0.1g (no saturated)
Protein
0.2g
Carbohydrates
5.4g (5.5g sugars)
Fibre
0.3g
Salt
0.2g
Calories
24kcals
Fat
0.1g (no saturated)
Protein
0.2g
Carbohydrates
5.4g (5.5g sugars)
Fibre
0.3g
Salt
0.2g

Per 29g serving

Ingredients

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

Method

  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. Make sure your jars are sterilised (see know how). 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 dark place until needed.

delicious. tips

  1. 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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