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Tomato Chilli Chutney is in a jar and served with toast.
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Easiest Tomato Chilli Chutney Recipe
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

Make the Easiest Tomato Chilli Chutney in just 30 minutes! This vibrant, sweet, and spicy condiment elevates meals and lasts up to 4 months.

Servings: 4 (8 oz) jars
Author: Gemma Stafford
Ingredients
  • About 3 lbs (1350 g) ripe tomatoes
  • 2 to 4 red chilies, seeds removed
  • 3 to 4 garlic cloves, peeled
  • 1- inch (2 ½ cm) piece of fresh ginger root, peeled
  • 1 ⅔ cups (10 oz/285 g) golden brown sugar (or white sugar)
  • ½ cup (4 fl oz/120 ml) red wine vinegar
  • 2 tablespoons (1 fl oz) fish sauce*
Instructions
  1. Quarter each tomato and scoop out the seeds. Cut the tomatoes into about ½-inch (1 cm) dice and place in a medium (4 quart) heavy bottomed saucepan.
  2. Chop the chilies, garlic and ginger until very fine. Add to the tomatoes.
  3. Into the pot add in the sugar, vinegar and fish sauce.
  4. Place the saucepan on high heat and bring to a boil.
  5. Turn down the heat to medium and simmer for 25 to 30 minutes, stirring occasionally.

  6. As the chutney is simmering, use a metal spoon to remove the scum that rises to the surface.

  7. When the chutney has reduced by half and the tomatoes are almost translucent, remove from the heat.
  8. Wash 4 (8 oz) jam jars and lids in hot soapy water before drying well.
  9. While the jars are still warm, fill them up to a ½-inch from the top with the hot chutney.
  10. Screw on the lids to allow them to cool down for about 6 hours at room temperature before placing them in the fridge for up to 4 months.
  11. Serve this chutney on the side of a cheese board or on top of warmed goats cheese.
Recipe Notes

Note: Fish sauce would be my first choice for this recipe. If you can not find it then it can be substituted with soy sauce or Worcestershire sauce.