Tomato chilli chutney recipe

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35 min


50 min

Nutrition per portion

Calories 43 kCal 2%

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


  • 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.

  • 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.

  • Pour the chutney into the jars. Cover, seal and label. Store in the fridge and use within 1 month.

    Love a good chutney? Try this green tomato chutney that’s perfect with cold meats and cheese boards.

Top tip for making Tomato chilli chutney

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

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(101 ratings)
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