Tomato chilli chutney

This tomato chilli chutney from Delicious Magazine tastes best when made a month or so in advance. Perfect for using up a glut of tomatoes and a great edible gift teamed with a strong, nutty cheese and homemade crackers.


  • 1.8kg ripe tomatoes, blanched in boiling water and peeled

  • 1 large onion, chopped

  • 6 mild red chillies, deseeded and chopped

  • 450g caster sugar

  • 1 tbsp salt

  • 300ml malt vinegar


  1. Halve and chop the peeled tomatoes. Put in a large pan (preferably a preserving pan) with all their juices and the rest of the ingredients except the vinegar, then bring to the boil, stirring until the sugar has dissolved. Simmer for 1½ hours, then add the vinegar and bring back to the boil. Cook for 15-20 minutes, stirring often, until the mixture is thick and pulpy and you can see the base of the pan when you draw a spoon through it.

  2. Make sure your jars are sterilised (see know how). Using a clean jam funnel, fill the jars right to the necks. Wipe the outside and rim of each, then cover the chutney with a waxed disk, wax-side down, making sure it lies flat. Screw the lids on tightly. When cold, label and store in a dark place until needed.