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Tomato and Chilli Chutney with Ginger

Tomato chilli jam in two jars with a teaspoon on a wooden board.
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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.

Cherry tomatoes, red chilli and ginger in a white bowl.

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.

Jars being sterililzed in hot water for preserving the chilli jam.

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.
Tomato and chilli chutney is jars on a wooden board.

Other Ways to Preserve Fruit & Veg for Winter

If you enjoy preserving, have a look at our other recipes below:

Recipe Card

Tomato chilli jam in two jars with a teaspoon on a wooden board.

Tomato and Chilli Jam with Ginger

An easy recipe for a versatile Cherry Tomato, Chilli and Ginger Chutney to be used for a cheese board, spread for toast or as a relish for burgers!
5 from 5 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Pantry Ingredients
Cuisine British
Servings 2 x 200ml jars (appx)
Calories 401 kcal

Equipment

  • Sterilised Jars

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 401kcalCarbohydrates: 102gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 314mgPotassium: 474mgFiber: 2gSugar: 95gVitamin A: 862IUVitamin C: 56mgCalcium: 35mgIron: 2mg
Keyword Cherry Tomato Chutney, Chilli Chutney, Chilli Jam, Spicy Tomato Chutney, Tomato Chutney, Tomato Jam
Tried this recipe?Let us know how it was!
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4 Replies to “Tomato and Chilli Chutney with Ginger”

  1. 5 stars
    Homemade condiments are my favorite, and this chutney is by far one of my favorites! So full of flavor and delicious!

    1. So glad you like it, Tayler!

  2. 5 stars
    I used this to top off a burger and it was amazing! It would be great on grilled chicken too–trying that next!!

    1. Absolutely! Love how you’re finding various uses for this chutney! 💓

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