Easiest Tomato Chilli Chutney Recipe
Shaziya
This Easiest Tomato Chilli Chutney is a vibrant blend of tangy tomatoes, fiery chillies, and aromatic spices, ready in just under an hour.
With a prep time of 25 minutes and a cook time of 30 minutes, this chutney is surprisingly simple to whip up yet feels gourmet.
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
- 3 lbs ripe tomatoes
- 2 to 4 red chilies seeds removed
- 3 to 4 garlic cloves peeled
- 1-inch piece of fresh ginger root peeled
- 1 ⅔ cups golden brown sugar or white sugar
- ½ cup red wine vinegar
- 2 tablespoons fish sauce
Quarter each tomato and scoop out the seeds. Cut the tomatoes into about ½-inch (1 cm) dice and place in a medium (4 quart) heavy bottomed saucepan.
Chop the chilies, garlic and ginger until very fine. Add to the tomatoes.
Into the pot add in the sugar, vinegar and fish sauce.
Place the saucepan on high heat and bring to a boil.
Turn down the heat to medium and simmer for 25 to 30 minutes, stirring occasionally.
As the chutney is simmering, use a metal spoon to remove the scum that rises to the surface.
When the chutney has reduced by half and the tomatoes are almost translucent, remove from the heat.
Wash 4 (8 oz) jam jars and lids in hot soapy water before drying well.
While the jars are still warm, fill them up to a ½-inch from the top with the hot chutney.
Screw on the lids to allow them to cool down for about 6 hours at room temperature before placing them in the fridge for up to 4 months.
Serve this chutney on the side of a cheese board or on top of warmed goats cheese.
Keyword chilli chutney, easy recipe, homemade chutney, spicy condiment, tomato chutney