Tomato and Chilli Chutney

Chutney’s, relish’s and conserve’s are a fantastic way to preserve seasonal fruit and veggies for ongoing use throughout the year, they are also pretty delicious when freshly made!

Living in the country means that I have access to wonderful seasonal produce from neighbors, farmers markets and generous farmers alike. As a firmer subscriber to the waste-not-want-not rule I always like to think of ways to use any leftovers I have; be it making a chutney or scavenger hunt Sunday – where I use up any leftovers in the fridge or cupboard for the week.

This recipe is one of my favorites and it could not be any simpler to make, you dump everything in a saucepan and cook it until it’s thick, rich and delicious. I love to serve this as part of a cheese board or take it on picnics; it is also delicious with fresh bread, on sandwiches or served with roasts.

Ingredients

  • 1 red onion – sliced
  • 1 long red chilli – diced
  • 2 cloves of garlic – minced
  • 400g of fresh tomatoes quatered OR 1 tin of tomatoes
  • 1/4 cup of balsamic vinegar
  • 1/4 cup of red wine vinegar
  • 1/3 cup of raw sugar
  • 1/2 cup of sultanas
  • 1 tsp of salt
  • 1 tsp of freshly cracked black pepper
  • 2 tsp of curry powder – I use Clive of India
  • 1 tsp of mixed Mexican spices – I use Stonemill available from Aldi
  • 1 tsp of mustard seeds
  • 1 large red capsicum – sliced

Method

  1. Add everything to a saucepan and allow to simmer for 15-20 minutes or until reduced and thickened.

Note: this will keep in the fridge for approximately 2 weeks or in the freezer, stored in batches for easy use, for 3 months.

Enjoy!

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2 thoughts on “Tomato and Chilli Chutney

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