Best Tomato And Chilli Chutney Recipes

SMOKY TOMATO CHILLI CHUTNEY

Smoky Tomato Chilli Chutney image

A great, versatile chutney. Eat on the side of spicy dishes or as a zingy alternative to tomato ketchup. or mix with yogurt, mayo, dips & dressings to give meals a real kick.

Provided by Moorlands Eater

Time 3h

Number Of Ingredients 12

Ingredients

0.5 tbsp black mustard seeds
0.5 tbsp coriander seeds
1 kg tomatoes (roughly chopped)
500 g red onions (skinned & sliced)
4-8 red chillies (deseeded, chopped)
6 cloves garlic (skinned & sliced)
20 g ginger root (peeled & grated)
175 g brown sugar
150 ml red wine vinegar
1-2 tbsp smoked paprika
1-2 tsp salt
1-3 tsp chilli flakes (optional)

Steps:

Heat the mustard and coriander seeds in a dry frying pan, stirring over a medium heat until they start to pop. Remove from the pan and lightly crush in a pestle and mortar or with a rolling pin. Set aside.
Place prepared tomatoes, onions, chillies, garlic, ginger, sugar, vinegar, 1 tb smoked paprika, the crushed mustard and coriander seeds, 1 tsp salt and some chilli flakes (optional) into a large, stainless steel or enamel lined saucepan.
Put a lid on the pan while bringing to the boil, then remove the lid, turn down the heat and simmer gently until the vegetables are soft (approx 1 hour).
Take the saucepan off the heat and, using a handheld stick blender, reduce the mixture to a chunky puree.
Taste, and add more chilli flakes or smoked paprika if desired.
Put washed, rinsed and drained jars and lids on a baking tray and place into a low oven. Turn off the oven when the jars are hot, but leave them inside until you're ready to pot the finished chutney.
Bring back to a boil and continue to gently cook, uncovered and stirring regularly (careful: it may splutter!), until there's no loose liquid when a wooden spoon is drawn across the bottom of the pot (approx. 1 hour).
Taste seasoning again, adding more salt, chilli flakes or smoked paprika if needed.
Put into clean, warm jars, lightly screw on the lids and leave to cool.
When cool enough to handle, tighten the lids a little more if possible.When completely cold, test that you have an airtight seal by pressing the centre of the lids:- if it is already down or stays down then you do have an airtight seal- if the centre of the lid pops up again, see Recipe Notes below for what to do.
Label and leave to mature for 6 weeks. Should keep for a year in a dark, cool place.

TOMATO AND CHILLI CHUTNEY

Tomato and Chilli Chutney image

A remake on another recipe, this has a slight kick, for the type of person that would not buy items that contains stack loads of chilli's. Good with ham and cheese and biscuits for a carpet picnic in front of your favourite TV show.

Provided by edwardos99

Time 1h40m

Yield Makes Jars

Number Of Ingredients 9

Ingredients

500g red onions, finely sliced
1kg fresh tomatoes, chopped
4 garlic cloves, finely sliced
8 - 12 fresh red chilli's, roughly chopped
a thumb-size piece of ginger, peeled and chopped
250g brown sugar
150ml red wine vinegar
5 cardamom seeds
1/2 tablespoon paprika

Steps:

Place all of your ingredients into a large, heavy-based pan and bring to a gentle simmer, stirring occasionally.
Simmer for 1 hour.
Using a handheld blender, blend all of the ingredients, but not so much that it becomes a puree.
After simmering, bring to a gentle boil so that the mixture turns dark, jammy and shiny.
Place into sterilized jars and place in the fridge for the night. Will keep for 6 weeks.