Vegan
Easy tomato and chilli chutney recipe
Got a glut of tomatoes that you’re not sure what to do with? Our delicious tomato and chilli chutney is ideal for making a bumper crop last longer. What’s more, it’s super simple to make and keeps in the fridge or a cool larder for up to one month.
We love to serve our tomato and chilli chutney alongside a cheeseboard or Ploughman’s lunch. It also makes a moreish and versatile accompaniment to meat and sandwiches. You can’t go wrong with a pairing of crusty sourdough.
Did you know that tomatoes have been linked to a number of health benefits? Those who eat plenty of these juicy fruits have been shown to have a 50% lower risk of death from cancer. Rich in lycopene, the red-coloured antioxidant carotenoid may also reduce the risk of pancreatic, lung and ovarian cancer in pre-menopausal women, and reduce the risk of prostate cancer in men.
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Ingredients
- 500g tomatoes, roughly chopped
- 250g red onions, finely sliced
- 2-3 red chillies, de-seeded and roughly chopped (depending on desired spice level)
- 5cm fresh ginger, peeled and roughly chopped
- 2 cloves of garlic, finely sliced
- 1/2 tsp coriander seeds
- 140g soft brown sugar
- 75ml red wine vinegar
Method
- Roughly chop the tomatoes and add to a heavy-based pan with their juices, the onions, chillies, ginger, garlic, coriander, seeds and sugar, stirring well to combine.
- Bring the mixture to the boil, then simmer and stir until the sugar has fully dissolved.
- Once the sugar has dissolved, add the red wine vinegar and leave to simmer for a further 30 minutes, stirring occasionally until the mixture has a jam-like consistency.
- Pour the mixture into a sterilised 500ml jar and tightly seal with the lid and leave to cool. Once cool, the chutney will keep for up to a month in the fridge or a cool larder.
