Tomato and Chilli Chutney
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!
Equipment
- Sterilised Jars
Ingredients
- 350 g cherry tomatoes halved
- 180 g caster sugar
- 2 tablespoon white vinegar
- ½ lemon juice only
- 2 red chillies finely chopped
- 20 g 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
Calories: 401kcalCarbohydrates: 102gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 314mgPotassium: 474mgFiber: 2gSugar: 95gVitamin A: 862IUVitamin C: 56mgCalcium: 35mgIron: 2mg
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