Spicy Tomato Chutney
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 and lasts for 2+ months in the fridge. A great one to make when you’ve got a glut of tomatoes.
Why should I make this easy chutney?
- Great for using a glut of tomatoes during late summer.
- The perfect pairing with cheese!
- Not too sweet, not too spicy (they balance each other out).
- Get back to basics and learn how to make your own!
I don’t often make a lot of chutneys but I think I may have become a total convert after this spicy tomato chutney recipe! I just love how economical it is to make a homemade batch, plus how easy it is to make. Totally effortless!
In the past I’ve thrown away tomatoes for going ‘off’… I could have just made chutney. No longer will a ‘too soft’ tomato be ending up in my bin. I’ll be buying up reduced tomatoes from our local market and making vats of this sweet, sweet chutney.
This particular tomato chutney in actually a Bangladesh chutney. It’s based on ingredients typical to chutneys used to accompany Bangladeshi curries: tomatoes, raisins, chilli powder. But don’t worry if the heat is not for you as this chutney is not too overpowering. The sweetness offset the heat.
Which variety of tomato is best for this chutney?
I would highly recommend the plum tomato variety. Waitrose’s San Marzano tomatoes are deliciously enhanced from being cooked (the flavour comes out more) and are what I’ve used in this recipe. Any plum tomato (or the beefy kind) will do. As long as flavour is guaranteed!
Which is the best variety of chilli to use?
Any mild green chilli will do. You don’t want too much heat as I’ve also used chilli power and flakes in this recipe. If you’re wanting to grow them, go for ‘poblano’ or ‘Anaheim’ as these are some of the mildest green chillies around.
Can I use sultanas instead of raisins?
You most certainly can. As long as they are juicy and sweet, they’ll provide the correct flavour for the chutney. I would avoid currants though as these are slightly bitter.
Can I use any type of vinegar in this chutney?
So maybe you can’t find any white wine vinegar and hope to use a different vinegar to make your chutney. There are some that I would avoid for this chutney specifically, like red wine vinegar and rice wine vinegar. You can however use cider vinegar or malt vinegar, if you wish. The flavour will be a bit different but I’m sure it will still be good to eat.
If using malt or cider, I’d recommend using 25ml instead of 50ml due to the strength of the vinegars.
- Chopping board
- Medium saucepan
- Blender (I used my Nutri-bullet)
- Small knife for chopping
- Measuring spoon
- Weighing scales
- Wooden spoon
- Kilner clip-top 0.5L jar (or any 0.5L preserving jar)
What’s the best cheese to serve with this chutney?
Personally, I like a strong cheddar. This chutney is sweet and spicy so a strong cheese will be able to take these flavours on! I’d go for a vintage cheese such as Davidstow Cornish Cheddar.
5 ways to use up your jar of chutney
You may be scraping the bottom for leftovers but if you’ve run out of cheese, here are 5 other ways to use up your leftover chutney.
- Stir into beef stews to ‘pep’ up the flavour
- As a side to Indian curries (especially with poppadoms!)
- A glaze for chicken wings.
- Add to your ramen stock for an instant lift.
- As a dipping sauce for gyoza/dumplings.
Tip – How to sterilise jars for chutney
- Pre-heat your oven to a low temp (80 degrees).
- Clean the jars in hot, soapy water. Rinse.
- 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.
Can I freeze tomato chutney?
Yes you can freeze chutney. You can freeze it in ice cube trays and then pop them into ziplock bags once frozen. You can add these frozen cubes to stews for an instant flavour kick! Frozen chutney will last for around 3 months.
How long does chutney last for?
You will need to store your tomato chutney in the fridge once opened. It will keep for about a couple of months. In the meantime, store in a cool, dry place. You’ll know the chutney is off once you can see any mould forming or it has a bad odour.
Spicy Tomato Chutney
- 500 g tomatoes finely chopped
- 1 green chilli pepper de-seeded
- 2 garlic cloves crushed
- 50 g raisins
- 50 ml white wine vinegar
- 1 tsp chilli powder
- 0.5 tsp chilli flakes
- 250 g caster sugar
- Fry your finely chopped tomatoes in a medium saucepan until most of the moisture has evaporated.
- Blend your raisins, garlic and chopped chilli until a paste has formed.
- Fry the paste in a separate pan for a couple of minutes. Keep stirring as this may burn easily.
- Add the tomatoes and white whine vinegar. Stir. Add the chilli powder and flakes. Give it all a good stir. Add the sugar and leave to bubble away for 10 minutes. You can reduce and allow to simmer for another 10 minutes, or until it thickens. You want it to be of a sticky consistency. Keep stirring every now and again.
- Pour into your sterilised 0.5L jar and leave to cool. Refrigerate once opened.