This hot tomato chutney is a fantastic accompaniment for a cheese and biscuit supper or a glorious picnic spread in the summer sunshine. It can be made and stored in advance for convenience and also makes a lovely gift for friends and family.
10 ingredients4 steps
Vegetarian
Method
Step 1
Peel and finely chop the onions and garlic, de-seed and finely chop the chilli.
Step 2
Heat the oil in a large saucepan, add the onion, cover and cook, stirring occasionally, for about 5 minutes. Add the chopped garlic and chilli and cook uncovered for a further 1 minute.
Step 3
Add all remaining ingredients. Heat gently, stirring, until the sugar has dissolved. Bring to the boil, then simmer uncovered, for about 45-55 minutes until the liquid has reduced and the chutney is a thick pulpy consistency.
Step 4
Spoon into jars and cover at once with plastic vinegar proof tops.
Ingredients
MetricImperial
2Onions
2Garlic cloves
1Red chilli
2 tbspOlive oil
2 tbspTomato purée
790gCherry tomatoes
200mlWhite wine vinegar
175gSilver Spoon White Granulated Sugar
PinchSalt
PinchPepper
Utensils
Sterilised jars with vinegar proof lids
Saucepan
Nutritional information per 20g serving
Energy 22cal
Fat 0.5g
of which Saturates 0g
Carbohydrates 3.8g
of which Sugars 3.7g
Protein 0g
Salt 0.04g
4 Baker Ratings
Very sweet. Next time I’ll reduce the sugar by half.
Love this?
Can I ask do you put the Cherry Tomatoes in as they are or should you skin them? and could you use tinned Cherry Tomatoes? I have given 5stars as it looks delicious but I will make it as my tomatoes are ripe enough
Baking Mad
There is no need to skin your tomatoes before adding to this dish. Fresh tomatoes make this chutney pop with flavour, tinned tomatoes are likely to add addition liquid to the recipe and would affect the overall outcome of your chutney so we wouldn't recommend on this occasion. Enjoy!
