Tomato Chutney (sweet chilli)

7 Oct

This sweet and spicy tomato chutney is great served with grilled sausages, kebabs or anything else you want to add a little zing to. It is a classic Anglo-Indian style chutney with the preserving qualities in the sugar and vinegar. It can easily be made milder by reducing the quantity of chillies used.
Makes 1 Kg Prep 30mins Cook 45 min – 1 hour Shelf-Life 1 year+

  • 5 tbsp peanut oil
  • 300g onion, grated
  • 1 bulb garlic, grated
  • 3 dried red bird chillies
  • 8cm piece of ginger, grated
  • 1 kg of tomatoes, peeled and chopped
  • 4-6 fresh red chillies
  • 250ml red wine vinegar
  • 125g natural brown sugar
  • 1 tsp cardamom seeds crushed (about 10 pods)
  • 1/2 fenugreek seeds (optional)

Peel the onions, garlic and ginger and grate or wiz to a rough paste in a food processor. Heat the oil in a large non-corrosive pan and the dried chillis and when they darken add the onion paste, fry until the mixture starts to brown. De-seed the chillis and mince 3/4 of them,  cut the remaining 1/4 into long thin strips. Add the tomatoes and minced chilli and cook until the tomatoes are mushy. Add the sugar and vinegar, stir well and cook until the chutney turns a darker colour then add the cardamom and strips of chilli. Cook until the chutney reaches the desired thickness. Pour into hot sterilised jars and seal immediately. Ready to eat in about 1 month.
Recipe Source The original recipe came from Oded Schwartz but I’ve mucked about with the recipe to make it hotter and more Indian in flavour, so this is where the recipe ended up and it is pretty good.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: