Tomato chilli chutney recipe

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Cost: cheap
Prep: 35 min
Cooking: 50 min

Nutrition per portion

Calories 43 kCal 2%
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  • 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.


    • 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


    • 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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    (108 ratings)
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