Tomato and chilli chutney recipe

196 ratings

Enjoy this colourful and spicy chutney with bread and cheese, for a delicious and light meal. See method

Ingredients

of the reference intake
Carbohydrate 13.9g Protein 0.4g Fibre 0.5g

Using a food processor, pulse the garlic, chillis and ginger until finely blended. Add the tomatoes and blitz until finely chopped.
Pour the mixture into a saucepan and add the sugar, cider vinegar and the spices. Bring to a boil, then turn down to a simmer. Cook for 35 mins, or until thick and syrupy. Pour into sterilised jars with fitted lids. Chutney can be kept in the fridge for 1 month.
Once cooled, serve the chutney with toasted baguette slices and a firm, sharp cheese such as goat’s cheese or Manchego.