This zesty blend of tangy tomatoes, spicy chillies, aromatic garlic, and zingy ginger is a true taste bud party. The best part? You can jar it up and enjoy this spicy goodness for months. Perfect for jazzing up your burgers and sandwiches, hot chutneys like this also make a killer dip for chicken and a delicious companion for your cheeseboard. So preserve your summer harvest with our Tomato and Chilli Chutney recipe-it's a pantry superstar that'll keep you coming back for more!
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What Is Meant By Chutney?
Chutney might me different things to different people. Some use this word to describe fresh relish, others jam-like savoury condiments that can be preserved for months.
Fresh chutney and canned chutney offer distinct culinary experiences. Fresh chutney delights with its vibrant, raw flavours derived from a blend of fresh herbs, fruits, and spices. It brings a refreshing and tangy element to dishes, serving as a versatile dip or relish.
On the other hand, canned chutney provides a preserved, concentrated version, cooked to achieve a thick consistency that extends its shelf life. Canned chutneys offer convenience and longevity, allowing the flavours to intensify over time. They add a burst of sweet, tangy, or spicy flavours to a variety of dishes, making them a pantry staple for enhancing sandwiches, burgers, and cheeseboards, even when fresh ingredients are not readily available.
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 hot jars to cool down before removing them from the oven.
Ingredients and Substitutes
- cherry tomatoes: can be replaced with baby plum tomatoes or even salad tomatoes. Make sure to use ripe tomatoes. Avoid tomatoes with extremely tough skin though.
- caster sugar: also known as superfine sugar. It can also be replaced with white granulated sugar. Whilst brown sugar will work, the colour of the chutney will be somewhat muddled.
- vinegar: distilled malt vinegar, white wine, apple cider or red wine vinegar will work well too.
- lemon: freshly squeezed or use bottled lemon juice.
- red chillies: various chillies have different levels of heat, so be careful. Taste your chillies first and scrape out the seeds if they are extremely spicy. We used red jalapeno peppers in this recipe.
- root ginger: peeled and very finely chopped.
- garlic cloves.
- salt.
A Note On Chilli Heat
When it comes to creating a spicy chutney, it's essential to understand that not all chillies are created equal in terms of heat. Even within the same variety, the spiciness can vary significantly. To ensure you achieve the desired level of heat in your fiery chutney, it is crucial to assess the chilli's intensity beforehand.
Additionally, if you prefer a milder version, consider removing the seeds from the fiery chilli peppers, as they contribute to the heat.
Step-By-Step Method
1. Place the halved fresh tomatoes, sugar, lemon juice, vinegar, salt, chilli, garlic and ginger in a heavy-bottomed saucepan and heat on low heat, stirring until sugar dissolves.
2. Increase the heat to high and bring it to a gentle simmer. Then reduce it to medium heat and simmer, stirring occasionally for approximately 30 minutes until thickened to your liking. The tomato chilli chutney will thicken a bit more when cooled.
3. Spoon the tomato and chilli jam into sterilised jars up to the top and screw the lids on. Store the chutney in a cool dark place and in the fridge after opening.
Maturing and Storing
Once your chutney is prepared and packed into jars, it's time to label them and find an ideal spot for maturing. Choose a cool, dark place like a kitchen cupboard away from direct heat sources such as the oven or radiator. Allowing the chutney to mature for 4-6 weeks will enhance its flavours, although it will still taste delicious right away.
Remember, if you have a partially filled jar, refrigerate it and consume it within a month to maintain its freshness. Typically, chutneys have a shelf life of up to 6 months if stored at room temperature. For the best experience, savour the rich flavours within this time frame.
Reader Review
"I used this to top off a burger and it was amazing! It would be great on grilled chicken too-trying that next!!"
⭐⭐⭐⭐⭐
What to Use Chilli Chutney For?
- Cheese Board. It may be a no-brainer to add chutney to your cheese and sourdough crackers, but we normally go for Caramelised Red Onion chutney. Trust us when we say that tomato and chilli jam is a perfect accompaniment for both mild & creamy and strong kinds of cheese and cold meats.
- 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.
- Sandwiches. This chilli chutney recipe is brilliant in a simple cheese or ham and cheese sandwich. 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 flavorful condiment for burgers (perfect for both halloumi burgers and pulled chicken burgers), sausages and grilled meats.
- Lastly, don't forget that your Tomato Chilli Chutney can make a delightful gift for any foodie friend or family member who appreciates culinary delights.
Other Ways to Preserve Fruit & Veg for Winter
If you enjoy preserving your summer harvest, have a look at our other recipes below to try next time:
- Plum & Red Onion Chutney
- Vanilla-Scented Rhubarb Jam
- Pickled Grated Beetroot
- How To Preserve Dill?
- How To Freeze Spinach?
Tomato and Chilli Chutney
Equipment
- Sterilised Jars
Ingredients
- 350 g (0.77 lb) cherry tomatoes halved
- 180 g (¾ cups + 2 tbsp) caster sugar
- 2 tablespoon white vinegar
- ½ lemon juice only
- 2 red chillies finely chopped
- 20 g (2½ tablespoon) ginger peeled and finely chopped
- 2 garlic cloves crushed
- ¼ teaspoon salt
Instructions
- Place the halved tomatoes, sugar, lemon juice, vinegar, salt, chilli, garlic 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 6 months.
Notes
- If you don't like your chutney too spicy, make sure to scrape out most/all of the seeds out of your chillies.
- If you want your chutney set (like jelly), use jam sugar with added pectin.
Nutrition
Tayler Ross says
Homemade condiments are my favorite, and this chutney is by far one of my favorites! So full of flavor and delicious!
Ieva says
So glad you like it, Tayler!
Casey says
I used this to top off a burger and it was amazing! It would be great on grilled chicken too--trying that next!!
Ieva says
Absolutely! Love how you're finding various uses for this chutney! 💓
Heather says
I can't see where you add the garlic and vinegar. I am hoping to make this for the first time later today
Ieva says
Apologies, I will update the recipe card asap. Add them both together with the rest of the ingredients before you heat the mixture 🙂 hope you like it:)
Heather says
Hi
Was a bit too hot for me. Next time I will remove the seeds from the chilli. My daughter however loved it.
Ieva says
Thanks for taking the time to leave feedback! Much appreciated 🙂 We find it tricky cooking with chilli peppers sometimes, as they can vary so much in how hot they are. Glad your daughter enjoyed it! 💗