Tomato and chilli chutney recipe

  • Makes 500ml (17 fl oz)
  • 5 mins to prepare and 40 mins to cook, 30 mins to cool
  • 53 calories / serving
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Enjoy this colourful and spicy chutney with bread and cheese, for a delicious and light meal.

Using a food processor, pulse the garlic, chillis and ginger until finely blended. Add the tomatoes and blitz until finely chopped.

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 minutes, or until thick and syrupy. Pour into sterilised jars with fitted lids. Chutney can be kept in the fridge for 1 month.

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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  • Ingredients

  • 4 cloves garlic, peeled
  • 4 red chillies, deseeded
  • 5cm (2in) fresh ginger, peeled
  • 500g (16 oz) ripe sugardrop tomatoes
  • 250g (8oz) soft brown sugar
  • 150ml (1⁄4pt) cider vinegar
  • 5g (1 tsp) mustard seeds
  • 5g (1 tsp) coriander seeds
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  • Energy 226kj 53kcal 3%
  • Fat 0.2g 0%
  • Saturates 0g 0%
  • Sugars 13.7g 15%
  • Salt 0g 0%

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

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