This is a simple yet super delicious tomato chili chutney recipe. My mum has been making this wonderful recipe by Sally Wise, author of “A Year in a Bottle”, since I can remember and our pantry always had several jars on hand. A chutney that is so versatile and bursting with interesting delicious and sweet flavours. The perfect accompaniment to curries, cheese or just slathered on a great crusty bread. The possibilities are endless and this chutney stores incredibly well. Vegans, vegetarians and omnivores alike will adore this chutney.

  4 hours           1.25 litres        $

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Easy Tomato & Chili Chutney

  • 2 tblsp. of yellow mustard seeds
  • 1 1/2 cups of cider vinegar
  • 3cm piece of fresh ginger, peeled
  • 20 garlic cloves, peeled
  • 1 1/2 cups of olive oil
  • 250 grams of fresh bell chilies, finely chopped
  • 2 kg’s of fresh tomatoes, peeled and diced
  • 1 1/2 tblsp. of ground turmeric
  • 4 tblsp. of ground cumin
  • 1 1/4 cups of white sugar
  • 1 tblsp. of sea salt

Combine the mustard seeds and vinegar in a bowl and set a side to soak for a minimum of 30 minutes.

In a large saucepan bring some water to the boil with a pinch of salt. Meanwhile, hull the stems from your tomatoes and slice a shallow “X” in the bottom. Fill a bowl with ice and water and set it next to the stove.

Working in batches, drop several tomatoes into the boiling water. Watch for their skins to start to wrinkle and split, 45 to 60 seconds, then scoop them out with a slotted spoon and transfer them to the ice water bath. Once cooled, transfer the tomatoes to a cutting board and dice.

In a food processor, add the ginger and garlic and blend well, until a smooth paste is formed.

In a large saucepan heat the olive oil, add the chillies and tomatoes and sauté for a few minutes. Now add the mustard seed and vinegar mix, turmeric, cumin, sugar and salt. Simmer on low for a minimum of 3 hours or until a thickened consistency is achieved.

Pour into sterilised jars and seal.Store in a cool, dry, dark place for 2 weeks to develop all of the flavours.


Serving suggestions: 

Serve as a sauce dolloped on the side of roasted vegetables and all kinds of grilled meats.

Great accompaniment to cheeses and a wonderful chutney for curries.

Use as your new favorite spread on your sandwiches.

Bon appétit x