Sweet and Spicy Chilli and Tomato Chutney

    Sweet and Spicy Chilli and Tomato Chutney

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    I have a passion for sweet and sour combinations of food. Having inherited a greenhouse with in excess of 100 tomatoes and chillies I have made a number of chutneys and this to me is amazing and I have it with Indian food as well as cheese and salads. Neighbours and friends are complimentary. I love it as an alternative to mango chutney.

    Makes: 4 500ml jars chutney

    • 2 slices pineapple, diced
    • 1.4kg tomatoes, peeled and diced
    • 2 garlic cloves, finely diced
    • 2 fresh chillies, finely diced
    • 1 (4cm) piece fresh ginger, peeled and finely diced
    • 1 dessertspoon cumin seeds
    • 1 teaspoon ground cinnamon
    • 1 small onion, finely diced
    • 1 teaspoon salt
    • 150g caster sugar
    • 200ml white wine vinegar
    • 400ml water

    Preparation:25min  ›  Cook:3hours  ›  Ready in:3hours25min 

    1. Select and set out all of your ingredients.
    2. Combine all of the ingredients in a saucepan over a high heat and bring to the boil. Reduce the heat and simmer for 3 hours until the ingredients combine and the liquid evaporates. You can always add more water if the mixture begins to dry out too much before cooking time is up.
    3. Sterilise your jars and lids by boiling in a large heavy bottomed saucepan for 10 minutes. Remove with tongs and add the chutney while jars and chutney are still hot leaving a 2cm head space.
    4. To seal the jars, place on a trivot in a large saucepan and fill up with boiling water to 3/4 depth of the jars. Boil for 10 minutes until a seal forms. Remove from the water using tongs and store in a cool dark place until ready for use.


    This can be adjusted for 'heat' according to taste. I don't like overly hot food so I have made it to suit my palette. Much depends on the chillies you use. Remember you can always add while making-but not take away!

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