Tomato chilli chutney

(19 ratings)

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A spicy and tangy chutney is a great accompaniment to many main meals. This chutney keeps for a month when stored in the fridge
A spicy and tangy chutney is a great accompaniment to many main meals. This chutney keeps for a month when stored in the fridge
  • Makes: 900g (2lb)

  • Prep time:

  • Cooking time:

  • Total time:

  • Costs: Cheap as chips

Woman's Weekly recipe This is a great spicy and tangy, non-fat accompaniment to many dishes. It is also a great gift to foodies both vegetarian and meateaters.


  • 900g (2lb) ripe tomatoes, chopped
  • 8 red chillies, deseeded and roughly chopped
  • 3 cloves garlic, peeled
  • 5cm (2in) piece fresh root ginger, peeled and grated
  • 1 lemongrass stalk, trimmed and finely chopped
  • 1 star anise
  • 600g (1¼lb) golden caster sugar
  • 200ml (7fl oz) red wine vinegar
  • 2 x 500g (1lb) jars, sterilised

To give as a present: Pack up a jar of chutney with kitchen utensils and an oven glove.


  1. Put half the tomatoes into a processor with the chillies, garlic, ginger and lemongrass. Whizz to a purée, then transfer to a heavy-based pan with the rest of the tomatoes.
  2. Add the star anise, sugar and vinegar. Bring to the boil, reduce the heat and simmer for 50 mins, until the chutney is thickened. Skim off any scum.
  3. Pour the chutney into the jars. Cover, seal and label. Store in the fridge and use within 1 month.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 43(kcal)
  • Fat 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(19 ratings)

Your comments

GTK Recipes Editor

Hi Gill, it's worth remembering that all jams and preserves are runnier when warm, but simmering the chutney for another 30 mins should help. You can also add a tiny bit of cornflour (which won't affect the colour of your chutney) to help it set.

Gill James

I made some chilli chutney yesterday, followed the recipe but wonder what I did wrong because it didn't thicken. I have enough ingredients to try again please tell me what I did wrong. Thank you

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