Sunday, 12 January 2014

Tomato Chilli Chutney


2 kg Tomatoes
6 Large Red Chillies
1 large onion sliced
450 gm Brown Sugar
300 ml Malt or White Wine Vinegar

Now depending on your dedication to this recipe or if you are like me time poor depends on if you peel your tomatoes or not for this recipe.

I had 3 bags of cherry tomatoes so no way was I peeling them all!  I chopped them in half that was about my limit.

Sweat/sauté the sliced onion until transparent.  Remove seeds from the chillies and chop up how fine is your choice and how much you like a mouth full of chilli in your chutney.  Toss the chillies, tomatoes and brown sugar into the saucepan with the onions, stir together until the sugar is dissolved and turn gas to low,  allow the tomato mixture to simmer for 1 and a half hours.


Turn the gas to high and allow the tomato mixture come to the boil.  Stir through the vinegar and allow to boil for 15 to 20 minutes or until you stir and the mixture parts like the red sea and you can see the bottom of the pan. Make sure you don't burn the mixture so you will possibly need to hover at this stage.

Pot into sterilised jars and put lids on while hot.  Allow to sit in the cupboard for about a month before use.


  1. Trying this soon!

  2. Can't wait to make it

  3. This chutney is beautiful thanks Kate. Helen :):):):)

  4. :) I am glad you like it Helen. I am still looking for a good Beetroot relish recipe for us to make.

  5. Thanks hun, that would be great. You know how much mamma H & bubba L loves beetroot xx