Tomato and chilli chutney recipe
Created by The Tesco Recipes team
Enjoy this colourful and spicy chutney with bread and cheese, for a delicious and light meal.
See method- Makes 500ml (17 fl oz)
- 5 mins to prepare and 40 mins to cook and 30 mins to cool
- 53 calories / serving
Ingredients
- 4 garlic cloves, peeled
- 4 red chillies, deseeded
- 5cm fresh ginger, peeled
- 500g ripe sugardrop tomatoes
- 250g soft brown sugar
- 150ml cider vinegar
- 1 tsp mustard seeds
- 1 tsp coriander seeds
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 225kJ 53.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 14g
of the Reference intake
Carbohydrate 13.9gProtein 0.4gFibre 0.5g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Using a food processor, pulse the garlic, chillis and ginger until finely blended. Add the tomatoes and blitz until finely chopped.
- Pour the mixture into a saucepan and add the sugar, cider vinegar and the spices. Bring to a boil, then turn down to a simmer. Cook for 35 mins, or until thick and syrupy. Pour into sterilised jars with fitted lids. Chutney can be kept in the fridge for 1 month.
- Once cooled, serve the chutney with toasted baguette slices and a firm, sharp cheese such as goat’s cheese or Manchego.
- See more Vegetarian recipes
