An easy recipe for a versatile Cherry Tomato and Chilli Chutney with Ginger to be used for cheese boards, as a spread for toast or as a relish for burgers!
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Our Cherry Tomato & Chilli Story
We have grown our own cherry tomatoes this year. We live in Noth Wales and we knew that tomatoes are unlikely to grow successfully outside, nor do we have a greenhouse (although it’s definitely on the shopping list), so we attempted to grow tomatoes in pots in our conservatory. And they went bonkers. Our conservatory was like a jungle over the summer months with ten tomato plants growing over 2 meters tall and more than a meter wide each. We had about 7-8kg of cherry tomatoes to eat, share with neighbours and find creative ways to preserve some for the winter months.
We also went a little crazy with our chilli plants and had more than we could possibly use. Having made some pickled jalapenos, we moved on to making jams and chutneys.
One of my favourite chutneys I have ever had was a tomato and chilli jam from Sainsbury’s, and I wanted to try and make my own. I decided to add some ginger too to give it an even bigger hit of hot and spicy! And our Cherry Tomato, Chilli and Ginger Chutney was so good that I decided to share the recipe here.
How to Sterilise Jars?
Clean sterilized jars are crucial to the success and longevity of any jams and other preserves you make. Sterilizing is an important part of preserving to remove bacteria, yeasts or fungi, therefore your jams and preserved are protected and safe to eat for longer.
To sterilise your jars, preheat the oven to 120°C Fan. Pour boiling water right up to the top into your clean jars and metal lids. Pour the water out and place the jars and lids apart in the preheated oven. Heat for 15 minutes. Switch off the oven and leave the jars to cool down before removing them from the oven.
How to Make Cherry Tomato Chilli Jam?
Place the halved tomatoes, sugar, lemon juice, salt, chilli and ginger in a pan and heat on low heat, stirring until sugar dissolves.
Increase the heat to high and bring it to a boil. Then reduce the heat again and simmer, stirring occasionally for approximately 30 minutes until thickened to your liking. The jam will thicken a bit more when cooled.
Spoon the tomato and chilli jam into sterilised jars up to the top and screw the lids on. Store in a cool dark place and in the fridge after opening. Use within 4 months.
What to Use the Chutney For?
- Cheese Board. It may be a no-brainer to add chutney to your cheese and crackers, but we normally go for Caramelised Red Onion chutney. Trust us when we say that tomato and chilli jam works just as well (if not better) with both mild & creamy and strong kinds of cheese.
- Toast. A piece of lightly toasted sourdough with some butter and a generous slathering of this Tomato, Chilli and Ginger Chutney makes a wonderful snack. Works great in a Ploughman’s Sandwich too.
- Toastie. Simply spread some chutney on two slices of bread, fill with your favourite cheese and pop them in the toastie maker. Served with a green salad, it makes a quick, inexpensive and tasty lunch.
- As a relish for burgers (perfect for both halloumi and meat burgers), sausages and grilled meats.
Other Ways to Preserve Fruit & Veg for Winter
If you enjoy preserving, have a look at our other recipes below:
- Plum & Red Onion Chutney
- Vanilla-Scented Rhubarb Jam
- Pickled Grated Beetroot
- How To Preserve Dill?
- How To Freeze Spinach?
Tomato and Chilli Jam with Ginger
- Sterilised Jars
- 350 g cherry tomatoes halved
- 180 g caster sugar
- 2 tbsp white vinegar
- 1/2 lemon juice only
- 2 red chillies finely chopped
- 20 g ginger peeled and finely chopped
- 2 garlic cloves crushed
- 1/4 tsp salt
- Place the halved tomatoes, sugar, lemon juice, salt, chilli and ginger in a pan and heat on low heat, stirring until sugar dissolves.
- Increase the heat to high and bring to a boil. Then reduce the heat again and simmer, stirring occasionally for approximately 30 minutes until thickened to your liking. The jam will thicken a bit more when cooled.
- Spoon into sterilised jars up to the top and screw the lids on. Store in a cool dark place and in the fridge after opening. Use within 4 months.