Tomato and chilli chutney

Cherry tomato and chilli chutney.

I love this chutney, it has a great balance between sweet, sharp and spicy. I have used cherry tomatoes as they are sweeter, but I am sure the large good flavour tomatoes would suffice. I took a little jar with me to visit my friends in Wales recently. We had it with some delicious brie and crackers in the evening, absolutely yum!

Rob this one is for you, make it, I know you liked it.


Tomato and chilli chutney

Tomato and chilli chutney


Cherry tomatoes and chilli chutney.
(makes 2 medium jars)
250g onions diced
3tbs olive oil
1 garlic clove
500g cherry tomatoes
1 red chilli chopped or 2 for the brave ones
1 small piece of fresh ginger grated
150g brown sugar
100ml red wine vinegar
1/2tsp cinnamon powder

Peel the tomatoes by placing them in a pan with boiling water for a minute or so and back in a bowl with cold water. The skin should peel of easily.
in a medium pan place the olive oil and onions together and fry on a low heat for about 15 minutes until they are light brown and translucent. Add the garlic and mix well. Add the peeled cherry tomatoes, chilli, ginger and cinnamon and stir all well. Finally add the brown sugar and the vinegar. Cook on a low heat for about half an hour. Half way through the cooking use a potato masher to mash the cherry tomatoes in a pulp.
The tomato chutney should be thick and reddish brown. Place in the jars and store in a fridge.

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