Tangy tomato and chilli chutney

I know I won’t be buying chutney from a supermarket again!

Although I have a love for BBQ sauce and a love hate relationship with the classic English mustard, these every day condiments just got a little too boring for me.

I wanted something that would jazz up what ever I was eating! A plain cheese sandwich, a toastie, quesadilla’s, burgers and the list goes on.

This is definitely my new go to condiment. I find my self putting it on almost everything the sweet and spicy flavour, the chunky and sticky texture is just to irresistable!

Lets get cooking (scroll to the end for full recipe).

I love this recipe because the preparation for it is fairly easy and it can be left on the stove to simmer during the initial stages. I find my self making up a batch every few days or so and storing it in the fridge.

So to begin with, chop up the onions as small as you can. Either use two medium sized onions or a large one. Make sure that the chopped onions are more or less the same size so that they cook evenly and you don’t get any huge crunchy bits.

Heat the olive oil in a small pan, and fry off the onions until they become translucent and are just starting to colour (this should take about 5 minutes). Stir the onions every so often to ensure that they do not burn (you don’t want your chutney tasting bitter/burnt).

Next, finely chop the garlic then add it to the pan with the onions and fry for 2 minutes. You can also mince the garlic using a garlic press just to speed things up and make life easier.

De-seed and finely chop the red chill. I used a scotch bonnet pepper because I like to think I can handle spice, also they were what I wanted to use up at the time.

I always use gloves when I am preparing chilli peppers, just because i’m the type of person to accidentally rub chilli in my eye and have it feel like its on fire for the next hour or so! (haha a little exaggeration there…maybe not an hour).

Add the chopped chilli to the pan and fry for a further 2 minutes. The frying process in the initial stages releases all of the oniony, garlicy and spicy flavours.

Next, add in the remaining ingredients which are the tinned tomatoes, white wine vinegar, sugar and tomato puree (the consistency of the chutney will be quite thin at this stage). You can also add 1/4 tsp of salt to bring out the sweetness a little more but that is completely up to you. Simmer the chutney for an hour on a low-medium heat. 

After the chutney has simmered for approximately 45 minutes, it reaches a stage where it can burn quite easily (due to the lack of liquid in the pan), be sure to keep an eye on it and stir often. You know your chutney is ready when it has a thick consistency and sticky texture (similar to image above).

Spoon the chutney into a small jar or tub and allow to cool before putting the lid on.

Makes: 1 Small Jar

Preparation: 10 minutes

Cooking: 1 hour 10 minutes


  • 2 tbsp Olive oil
  • 2 (medium sized) White onions
  • 3 Cloves of garlic
  • 1 Red chilli (deseeded)
  • 1 Tin of chopped tomatoes (400g)
  • 200ml White wine vinegar
  • 175g Granulated white sugar
  • 2 tbsp Tomato puree


  1. Chop the onion, garlic and chilli into small dice.
  2. In a small pan, heat the olive oil over a low-medium heat and fry the onion for 5 minutes.
  3. Next add in the garlic and fry for 2 minutes.
  4. Then add in the chilli and fry for a further 2 minutes.
  5. Add in the rest of the ingredients, and stir to combine the mixture.
  6. Simmer over a low-medium heat for 1 hour until the liquid has reduced and the consistency of the chutney is thick and sticky.
  7. Place the chutney into a jar and allow to cool before you put the lid on.

Storage tips: The chutney can be stored in the fridge for 3 weeks (If you don’t eat it all first).

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2 thoughts on “Tangy tomato and chilli chutney

  1. This sounds delish and simple enough to make. I will give this a go. Some nice, crusty bread and artisan cheese and we are good to go.

    1. Sounds like a delicious combo! I have been eating this chutney with almost every meal lol.
      Let me know what you think of it.

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