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Hot Tomato Chutney in a jar
120Total Time
25Prep Time
55Bake Time

Hot Tomato Chutney

4 Reviews

  • Vegetarian

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.

120Total Time
25Prep Time
55Bake Time


  1. Step 1:

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

  2. 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.

  3. 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.

  4. Step 4:

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


    • 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


  • Sterilised jars with vinegar proof lids
  • Saucepan

Nutritional Information

per 20g
  • 22cal Energy
  • 0.5g Fat
  • 0g of which Saturates
  • 3.8g Carbohydrates
  • 3.7g of which Sugars
  • 0g Protein
  • 0.04g Salt

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