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
Can I ask do you put the Cherry Tomatoes in as they are or should you skin them? and could you use tinned Cherry Tomatoes? I have given 5stars as it looks delicious but I will make it as my tomatoes are ripe enough
There is no need to skin your tomatoes before adding to this dish. Fresh tomatoes make this chutney pop with flavour, tinned tomatoes are likely to add addition liquid to the recipe and would affect the overall outcome of your chutney so we wouldn't recommend on this occasion. Enjoy!
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?
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