Tomato chilli chutney

    40 min

    This tomato chilli jam is absolutely wicked on some crispy bread with goat's cheese. You can also get creative and use it as a base for tomato sauces or just mix into pasta. Sort of a chutney, sort of a pesto, but all good!

    10 people made this

    Serves: 12 

    • 450g tomatoes, roughly diced
    • 4 cloves garlic, thinly sliced
    • 1cm piece root ginger, peeled and minced
    • 2 fresh chillies, seeded and finely chopped
    • 2 tablespoons Thai fish sauce
    • 1 tablespoon balsamic vinegar
    • 4 tablespoons red wine vinegar
    • 4 tablespoons olive oil
    • 2 tablespoons brown sugar

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat the oven to 200 C / Gas 6. Grease a baking tray.
    2. In a large mixing bowl, mix all the ingredients together using your hands. Spread the mixture onto the prepared baking tray.
    3. Roast the mixture for 25 to 35 minutes until the tomatoes are just soft. Remove from the oven and give a good stir. Transfer to a serving dish and serve hot or cold.


    Transfer the mixture to sterilised jam jars to store.

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