Hot Tomato Chutney

  • Total Time

    1h 20m
    • Prep Time

      25m
    • Bake Time

      55m
  • Makes

    2

  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian
  • 2 Reviews

    3 star rating

This hot tomato chutney is a fantastic accompaniment for a cheese and biscuit supper or a glorious picnic spread in the summer sunshine. It can be made and stored in advance for convenience and also makes a lovely gift for friends and family.

Method

  1. Peel and finely chop the onions and garlic, de-seed and finely chop the chilli.

  2. Heat the oil in a large saucepan, add the onion, cover and cook, stirring occasionally, for about 5 minutes. Add the chopped garlic and chilli and cook uncovered for a further 1 minute.

  3. Add all remaining ingredients. Heat gently, stirring, until the sugar has dissolved. Bring to the boil, then simmer uncovered, for about 45-55 minutes until the liquid has reduced and the chutney is a thick pulpy consistency.

  4. Spoon into jars and cover at once with plastic vinegar proof tops.

Let's Bake

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Reviews

  1. 5 star rating

    Why in the world did the reviewer asking questions give the recipe 1 star?

  2. 1 star rating

    I have 3 questions, can you eat straightaway or does it have to mature? How long can you keep it? Do you have to store in a fridge?

    ---

    Hi Sally,

    You can eat straightaway but it will develop in flavour so will taste just as good, if not better if you leave it to mature.

    If you store in a sealed sterilised jar then it should last up to 6 weeks outside of the fridge (if it lasts that long!) however once opened you should store in the fridge.

    We hope that helps.

    Happy Baking

    The Baking Mad Team

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