Tomato and chilli chutney

Tomato and chilli chutney makes a tasty addition to a cheeseboard, sandwiches or burgers and is easy to make. It also goes well with falafel, sweet potato burgers and nut roast.

Homemade chutney is a great way to make use of a glut of tomatoes in the summer or autumn, particularly if you have grown your own, are lucky enough to have had some given or are able to buy them when they are cheap.

I find that homemade chutneys last longer than shop bought versions so it is definitely worth spending the time to make your own. Sometimes I have found a jar of tomato preserve at the back of a cupboard that I'd made several years earlier that was still perfectly preserved and had matured well.

If you are looking for other chutney recipes you may also like to try mixed fruit chutney, red onion chutney or easy red tomato chutney.

The quantities in this spicy tomato chutney recipe will make around 5 medium sized jars.

Ingredients

• Approximately 3 kg tomatoes - use any type of fresh tomatoes such as plum tomatoes, beef tomatoes, etc. The skins do not need to be removed before making the chutney.

• 3 red peppers - use either fresh or dried red peppers. If you don't have peppers they can be omitted.

• 3 medium sized chillis - if you are using larger or smaller chillis, or extra hot chillis you should adjust the quantity.

• 2 teaspoons allspice - allspice will add warmth and fruitiness to your homemade chutney. If you don't have allspice you could use a mixture of cinnamon, nutmeg and cloves.

• 2 teaspoons paprika - use either smoked or unsmoked paprika depending on your preference and what you have in your kitchen.

• 1 teaspoon mild chilli powder - if you would like a hotter chutney you could add a little more chilli powder or use hot chilli powder.

• 3 teaspoons salt - salt will help to preserve the other chutney ingredients.

• 3 dried bay leaves - if you don't have bay leaves simply make the chutney without them.

• 400g granulated sugar - sugar will help to preserve your homemade chutney and will contribute to the flavour.

• 400 ml red wine vinegar - red wine vinegar will work best for this recipe but if you don't have red wine vinegar you could substitute white wine vinegar but this will produce a chutney with a slightly different flavour.

• A dash of olive oil - use this to cook the fresh or dried chilli before adding the other ingredients.

Equipment needed to make tomato chilli chutney

No special equipment is needed for this chutney recipe but the following may be useful:

• Large chopping board
• Sharp knife
• Large saucepan
• Stirring spoon with a long handle
• Ladle
• Approximately 5 medium sized jars with lids (but ideally prepare a couple extra in case they are needed)

How to sterilise jars for chutney

• First, check the jars and lids are in a good condition. Discard any lids which show any signs of damage or corrosion.
• Wash the jars and lids in hot soapy water and dry with clean kitchen paper. Alternatively, the jars and lids can be cleaned in a dishwasher on a hot wash.
• Place the jars (with lids removed) and lids on a baking tray in the oven at a low setting for around 10 to 15 minutes.
• Your jars will now be sterilised and ready to fill with your homemade chutney.

How to make tomato and chilli chutney

1. Finely chop the chillis. Chop the peppers (1cm square or smaller) and roughly chop the tomatoes. There is no need to remove the skin from the tomatoes.
2. Gently cook the chilli in hot olive oil for a couple of minutes.
3. Add the tomatoes, peppers, spices, salt, sugar, vinegar and bay leaves (ie, all the remaining ingredients) and stir.
4. Heat over a medium heat until the ingredients come to the boil. Turn down the heat and simmer for around 40 minutes without a lid. Turn up the heat and boil rapidly for around 10 minutes, again without a lid. Continue to cook until the liquid has reduced, the time this will take will vary depending on the type of tomatoes used as some tomatoes contain more water than others.
5. Spoon the chutney into the sterilised jars whilst it is still hot (see "Tips" below) and fill to just below the tops making sure there are no air pockets. If you see any air pockets through the side of the jars pass a clean knife into the chutney to remove it. Tightly screw on the lids whilst the chutney is still hot. Clean any runs from the outsides of the jars and lids.
6. Store the jars of chutney in a dark place such as at the back of a cupboard for a minimum of 8 weeks before trying. This will allow the flavours to mingle. If you can leave longer then that is even better as the flavours will continue to mature and improve.

Tips

1. Plan ahead. It is a good idea to collect empty food jars with lids in case you plan to make any preserves. Make sure the lids are in good condition. Sometimes lids will start to corrode, particularly if they have previously been used for pickles.
2. Clean and sterilise the jars immediately before filling with the prepared chutney. Place on a baking tray with the lids removed and pop in the oven at a low temperature for around 10 to 15 minutes.
3. I recommend preparing a couple of additional empty jars with lids in case they are needed. The exact amount of chutney produced can vary depending on the size and type of tomatoes used, the amount of water they contain and the length of time it is cooked.
4. You can use any type of tomatoes. Here I used plum tomatoes because they were plentiful and the best value at the time of preparing this batch of chutney.
5. If you would prefer a milder chutney then reduce the number of chillis. Similarly, increase the number of chillis for a hotter and spicier version.
6. Don't be tempted to try the chutney before it has matured. Leave for at least 8 weeks to allow the flavours to mature so that it can be enjoyed at its best. If you can leave it even longer the flavours will continue to improve.
7. So long as the jars and lids are in good condition and have been thoroughly cleaned and sterilised, the chutney will keep for several months, or possibly years.

Ways to use chutney

• Your spicy tomato chutney will make a tasty addition to a cheeseboard.
• It will add a kick to other sandwich ingredients.
• The chutney is perfect for adding to burgers.
• Serve as a condiment alongside falafel or nut roast.

Other easy preserve recipes