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Tomato and chilli chutney  recipe

Tomato and chilli chutney recipe

153 ratings

Enjoy this colourful and spicy chutney with bread and cheese, for a delicious and light meal. See method

  • Makes 500ml (17 fl oz)
  • 5 mins to prepare and 40 mins to cook, 30 mins to cool
  • 53 calories / serving
  • Vegetarian


  • 4 garlic cloves, peeled
  • 4 red chillies, deseeded
  • 5cm fresh ginger, peeled
  • 500g ripe sugardrop tomatoes
  • 250g soft brown sugar
  • 150ml cider vinegar
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    14g 15%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 13.9g Protein 0.4g Fibre 0.5g


  1. Using a food processor, pulse the garlic, chillis and ginger until finely blended. Add the tomatoes and blitz until finely chopped.
  2. Pour the mixture into a saucepan and add the sugar, cider vinegar and the spices. Bring to a boil, then turn down to a simmer. Cook for 35 mins, or until thick and syrupy. Pour into sterilised jars with fitted lids. Chutney can be kept in the fridge for 1 month.
  3. Once cooled, serve the chutney with toasted baguette slices and a firm, sharp cheese such as goat’s cheese or Manchego.

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