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.
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
MetricImperial
2Onions
2Garlic cloves
1Red chilli
2 tbspOlive oil
2 tbspTomato purée
790gCherry tomatoes
200mlWhite wine vinegar
175gSilver spoon white granulated sugar
PinchSalt
PinchPepper
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.
