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.


  • 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


  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.




Mulligatawny is an Anglo-Indian soup which translates literally from Tamil “Mulligatawny” or “Milagu thanni” to “pepper water”; With “Millagu” meaning pepper and “thanni” meaning water.

This is a rich and delicious soup, full of flavour and the sweetness of the apple is a divine.

Interesting, Dr. Seuss used the term to refer to a fanciful creature in his book If I Ran the Zoo. The young wannabe zookeeper says, “I’ll capture them wild and I’ll capture them scrawny, I’ll capture a scraggle-foot mulligatawny”.


  • 1 brown onion – diced
  • 3 cloves of garlic – minced
  • 1 tbs olive oil
  • 1 tbs curry powder – I used Clive of India
  • 1L chicken stock – bought or homemade if you have the time. I recommend Campbells
  • 360g chicken thighs – trimmed and halved
  • 1 granny smith apple peeled and finely grated
  • 2/3 of a cup of red lentils OR a two person serve of 90 second microwave brown rice
  • 270ml can of lite coconut milk or coconut evaporated milk
  • 1 tbs lemon juice
  • Fresh coriander leaves and cracked black pepper to serve
  • Optional: naan or pappadums to serve


  1. Heat oil in a large pan over a medium heat.
  2. Add onion and garlic and cook until softened and slightly translucent.
  3. Add curry powder and cook until fragrant. This will take around 30 seconds. The point of doing this is to release the flavours from the spices as they toast. Many are activated by heat and not toasting them will result in a dull flavour.
  4. Add the chicken and turn to coat and brown.
  5. Add the stock, bring to the boil, cover and reduce to simmer for 30 minutes.
  6. Remove the chicken, place in a bowl and shred using a fork.
  7. Return the chicken to the pot and add the apple, lentils/rice and coconut milk.
  8. Simmer for 15-20 minutes or until the lentils are soft.
  9. Add the lemon juice, ladle into bowls and top with coriander leaves and freshly cracked black pepper.