• Partnered with
  • Makes 1.25 Litres
  • 15 mins prep
  • 120 mins cook

Tomato and chilli chutney

Tomato and chilli chutney

Packed full of flavour, this fragrant and spicy tomato and chilli chutney is extremely versatile. This tasty sauce is superb served atop fresh pasta, on the side of your favourite meat dish or as a gourmet spread on a sandwich.

Ingredients

Tomato and chilli chutney

  • 2 tbsp olive oil
  • 2 tsp mustard seeds
  • 1.5 kg tomatoes, roughly chopped
  • 2 cups malt vinegar
  • 1 1/2 cups sugar
  • 2 onions, chopped
  • 5 long red chillies, seeded, halved lengthways, roughly chopped
  • 2 tsp mixed spice

Steps

Tomato and chilli chutney

  1. Heat oil in large, heavy-based saucepan on medium. Add mustard seeds and cook, stirring, 1-2 minutes until they begin to pop.
  2. Add tomatoes, vinegar, sugar, onions, chillies and spice, stirring to combine. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally for 1 1/2 hours, or until mixture thickens. Season to taste.
  3. Spoon hot chutney into sterilised jars and seal while hot. Turn upside down for 2 minutes. Return upright and set aside until cooled.

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