Spicy Tomato Chutney

Warning – this chutney is VERY moorish! This spicy tomato chutney based on a Bengali recipe, is sweet without being sickly and spicy without being too hot. It’s makes a tasty condiment to most foods and lasts for two weeks in the fridge. A great one to make when you’ve got a glut of tomatoes.

 I don’t often make a lot of chutneys but I think I may have become a total convert after this recipe! I just love how economical a homemade batch is, and how easy they are to make. There have been days where i’ve ended up throwing away tomatoes as they’d gone bad.. I could have just made chutney if I’d pre-empted it! From now on I’m going to try and look out for times when we’ve bought way too much veg. Or if I see a load of veg going quite cheaply at the supermarket, I might bring it home and turn it into something tasty!

Also, welcome to Bangladesh week on the blog!

If you’re a regular, skip the next bit! If you’re new and are wondering what the hell i’m on about; basically I’m cooking a dish from every country in the world, just to mix things up a bit, and…

Why, you might ask?

I truly feel that each and every country has a culinary delight hiding within it. Time and money is a big factor to travelling, and also i’m very impatient! I hope one day to travel to most of the countries but for now, it’s all about the food!

If you’re a brand and want to be involved then drop me an email so we can discuss how we can work together.

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Spicy Tomato Chutney

This tomato chutney recipe is as easy as 1,2,3! You basically throw everything in a pan, simmer for 20 minutes and then leave to to infuse the flavours for an hour or so.

Bangladeshi or Bengali?

Chutneys are very popular in Bangladeshi cuisine, the same as Bengali cuisine. Now I’m getting very confused as to whether people from Bangladesh are ‘Bangladeshi’ or ‘Bengali’. A Google of Bengal brings up that Bengalis are found in Bangladesh as well as in Indian (West Bengal, Tripura and Barak Valley). Can someone please clear this up for me if possible??Spicy Tomato Chutney

Spicy Tomato Chutney

Five Things about Bangladesh

  1. The capital of Bangladesh is Dhaka. It has been estimated to have about 15 million people, one of the largest cities in the world.
  2. The national animal is of course, the Royal Bengal Tiger, which is now unfortunately endangered. Why not help the cause and adopt a tiger?
  3. The country has a national fruit which is the jackfruit (you don’t see a lot of these in the UK!)
  4. Cricket is the most popular sport!
  5. Hello in Bangladeshi is No-mosh-kar.

Spicy Tomato Chutney

Storing the chutney

My chutney recipes makes about enough for one large jar and 2 small ones (roughly 2 litres). I unfortunately didn’t have enough jars of the same size to evenly distribute. As long as you have either 2 larges jars or 4 small jars, you’ll be fine. You might find that one jar won’t be full to the brim. I used one jar that I’d re-used from condiments we’d bought in the past and saved. I also used one 0.5L La Parfait jar (see image above) and one Kilner 1L vintage glass jar.

The chutney will store well in the fridge for about 2 weeks. 

How to sterilise your jars

  1. Pre-heat your oven to a low temp (80 degrees).
  2. Clean your jars in hot, soapy water.
  3. Place the jars on a baking tray and place in the oven to dry. Remove once dry. Your jars are now sterilised and are ready to be filled.

The Recipe

Spicy Tomato Chutney

  • Serves: 2 Litres
  • Difficulty: Easy

A spicy and sweet chutney perfect served at picnics or as an accompaniment to a curry.

What you will need

  • 1kg tomatoes, cut into quarters
  • 200g caster sugar
  • 100ml white wine vinegar
  • 1 tsp chilli powder
  • 2 garlic cloves, crushed
  • 1 tsp chili flakes
  • 2 green chillies, chopped and de-seeded
  • 50g raisins


  • 1Add all the ingredients to a medium pan and leave to simmer for 20 minutes, until soft. You’ll notice the tomatoes start to fall away from their skins. After this time, take off the heat and leave to infuse for an hour with the lid on.
  • 2Pour the mixture into sterilised jars and leave to cool before closing with the lids. Can be kept in the refrigerator for 2 weeks.


Why not make a batch of my soft Indian chapati bread to dip into this wonderful chutney? It’s the perfect pairing!

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