Recipe

Spicy barbecue chutney

Add a bit of spice to your food.

  • 5 mins preparation
  • 1 hr 35 mins cooking
  • Makes 1 cup
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Ingredients

Spicy barbecue chutney
  • 4 ripe tomatoes, chopped
  • 1 red capsicum, seeded, chopped
  • 1/2 cup apple cider vinegar
  • 1/3 cup mango chutney
  • 1/3 cup raw sugar
  • 1/4 cup chilli sauce
  • 1/4 cup golden raisins
  • 2 tablespoon worcestershire sauce
  • 1 tablespoon dijon mustard
  • 1 clove garlic, crushed
  • 1 long red chilli, seeds removed, chopped
  • 2 teaspoon thyme, chopped
  • 1/2 teaspoon fine salt
  • 1/2 x 250g punnet cherry tomatoes, quartered

Method

Spicy barbecue chutney
  • 1
    In a medium saucepan, combine all ingredients except cherry tomatoes. Cook, stirring, on medium heat until the mixture comes to the boil.
  • 2
    Reduce heat to low. Simmer, stirring occasionally, for 90 minutes until mixture has thickened and most of the liquid has evaporated. Season to taste, then fold in cherry tomatoes.
  • 3
    Transfer to a sterilised jar, then label and seal. Refrigerate after opening.

Notes

You can store this chutney in sealed jars in the fridge for up to two weeks.