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Tomato Chilli Chutney


  • 2kg ripe tomatoes
  • 1 large onion
  • 6 red chillies, de-seeded and chopped
  • 300g caster sugar
  • 1 tbsp salt
  • 300ml malt vinegar
  • 3 tablespoons olive oil
  • 1 tsp cooking salt


Total Time 2 1/2 Hours
Prep Time 30 Minuets 
Cooking Time 2 Hours
Makes 4-5 X 227Gram Jars
  1. Boil some water in a large pan and have another pan ready filled with cold water. Cut a little X in the bottom of each tomato, and then blanch the tomatoes in the hot water for around 1 minuet until the skin starts to gently peel. Then put them in the cold water. Do them in batches.
  2. Once the tomatoes have had their skins peeled, quarter them and then dice the onion.
  3. Heat the oil in large heavy based pan, add onion, tomato and chilli. Make sure it does not overcook. Gently cook for a few minuets.
  4. Add the sugar and vinegar. Bring to the boil, stirring until the sugar dissolves.
  5. Reduce the heat and simmer for 1½ - 2 hours, stirring occasionally. The mixture should be thick and when a spoon is pulled through, it should leave a clear path.
  6. Pour the warm mixture into warm sterilised jars, ensuring there are no air bubbles in the mixture and seal them immediately.

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