About the bake
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
Step 1:
Peel and finely chop the onions and garlic, de-seed and finely chop the chilli.
Step 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.
Step 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.
Step 4:
Spoon into jars and cover at once with plastic vinegar proof tops.
Ingredients
- 2 Onions
- 2 Garlic cloves
- 1 Red chilli
- 2 tbsp Olive oil
- 2 tbsp Tomato purée
- 790g Cherry tomatoes
- 200ml White wine vinegar
- 175g Silver Spoon White Granulated Sugar
- Pinch Salt
- Pinch Pepper
Utensils
- Sterilised jars with vinegar proof lids
- Saucepan
Recipe Reviews
Why in the world did the reviewer asking questions give the recipe 1 star?
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?
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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
Ingredients
- 2 Onions
- 2 Garlic cloves
- 1 Red chilli
- 2 tbsp Olive oil
- 2 tbsp Tomato purée
- 790g Cherry tomatoes
- 200ml White wine vinegar
- 175g Silver Spoon White Granulated Sugar
- Pinch Salt
- Pinch Pepper
Utensils
- Sterilised jars with vinegar proof lids
- Saucepan