Easy tomato and chilli chutney recipe

Makes one 500ml jar

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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  • 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


  1. 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.
  2. Bring the mixture to the boil, then simmer and stir until the sugar has fully dissolved.
  3. 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.
  4. 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.