Spiced Tomato & Chilli Chutney

Been something of a long delay between me making this and actually publishing the blog post. A load of stuff in personal life happened and blogging went out of the window for a bit. However I’m back now and in process of making some more chutney and I realised I had to get this one published before I put the next chutney recipe up. Might even get around to doing some normal politics type blogs now the conference season has started.

Anyhow this is a bit of a classic type of chutney, spicy tomato and it is scrummy. I do recommend.


Ingredients raring to go!


2 Small red onions finely chopped

1.25 kg Ripe tomato roughly chopped

1 Large red pepper chopped

4 Cloves garlic crushed

2 Tsp grated fresh ginger

2-3 Red finger chillies de-seeded and finely choped

Seeds of 6 cardomon pods crushed

2 tsp Fennel seeds

1 tsp Smoked paprika

300g Light brown sugar

150ml Red wine vinegar

100ml White wine vinegar


Start off by lightly frying the onions in a small amount of oil until they start to soften then adding the garlic, ginger and chilli and frying for a couple further minutes.  And the spices and fry for a further 1-2 minutes making sure it doesn’t stick. Next add the sugar and vinegar and heat until sugar all dissolved. Lastly add the pepper and tomatoes and cook until it has reduced to the desired consistency then jar up!


11. September 2012 by Ralph Ferrett
Categories: Food | Tags: , , , , , , , | 2 comments

Comments (2)

  1. I made the red onion chutney at the weekend, I did add a capful of balsamic vinegar to tone down the sweetness as you mentioned it was a little sweet. As you say it was good out of the pan. It would be really helpful if you could add finished quantities as I have a selection of jars but it would be more planet friendly if I only put the right number in the dishwasher cycle to sterilise while doing a normal load.

    Kind regards, a veteran preserver (does that make me well preserved?)

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