This is a great spicy and tangy, non-fat accompaniment to many dishes. It is also a great gift to foodies both vegetarian and meateaters. Unlike our easy tomato chutney recipe - which is a classic - this is made with chilli for an extra kick of spice.
Ingredients
- 900g (2lb) ripe tomatoes, chopped
- 8 red chillies, deseeded and roughly chopped
- 3 cloves garlic, peeled
- 5cm (2in) piece fresh root ginger, peeled and grated
- 1 lemongrass stalk, trimmed and finely chopped
- 1 star anise
- 600g (1¼lb) golden caster sugar
- 200ml (7fl oz) red wine vinegar
2 x 500g (1lb) jars, sterilised
WEIGHT CONVERTER
Method
- Put half the tomatoes into a processor with the chillies, garlic, ginger and lemongrass. Whizz to a purée, then transfer to a heavy-based pan with the rest of the tomatoes.
- Add the star anise, sugar and vinegar. Bring to the boil, reduce the heat and simmer for 50 mins, until the chutney is thickened. Skim off any scum.
- Pour the chutney into the jars. Cover, seal and label. Store in the fridge and use within 1 month. Love a good chutney? Try this green tomato chutney that's perfect with cold meats and cheese boards.
Top Tip for making Tomato chilli chutney
To give as a present: Pack up a jar of chutney with kitchen utensilsand an oven glove.
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