Chilli Tomato Chutney

Chilli Tomato Chutney

Chilli Tomato Chutney

Prep Time ~10 mins Cooking Time ~ 50 mins
Approx Cost ~£2.50 Difficulty ~Easy
Freeze ~ Yes Makes approx~900g - 2lb

Tip ~This chutney makes an ideal gift for cheese lovers and would be an ideal addition to a homemade hamper.


900g / 2lb very ripe tomatoes, roughly chopped (skins left on)

8 medium red chillies, deseeded and roughly chopped

6 garlic cloves, peeled and crushed

5cm / 2 inch piece fresh root ginger, peeled and grated

1 lemongrass stalk, trimmed with outer layer removed

1 star anise

550g / 1 ¼ lb golden caster sugar

200ml / 7floz red wine vinegar


1. Put half the tomatoes in a food processor with the chillies, garlic and ginger. Blend to a puree, then transfer to a heavy based saucepan.

2. Crush or bruise the lemongrass and cut in half. Add to the pan with the star anise, sugar and red wine vinegar.

3. Bring the mixture to the boil, add the remaining tomatoes, then reduce the heat.

4. Cook gently, uncovered, for 45 - 50 minutes until the mixture is thickened and slightly reduced. Stir occasionally and skim any scum from the surface.

5. Discard the star anise and lemongrass.

6. Spoon the chutney into warmed, sterilized jars and cover and seal.

7. Store the chutney in the fridge and use within 2 months.