Skip to content Skip to navigation

Homemade Spicy Tomato and Pepper Chutney

As well as providing eco-friendly storage options for spices, seeds and so much more, a few old glass jars are perfect for storing homemade preserves, sauces and more. Why not use up some of those homegrown tomatoes and veggies that are almost on the turn to whip up this easy spicy chutney that will keep in the fridge for weeks on end?

  • Preparation time:
    10
    min(s)
  • Cooking time:
    30
    min(s)
  • Servings:
    10

What you'll need

  • 1 garlic clove, crushed
  • 175g red onion, finely chopped
  • 40g currants
  • A pinch of salt
  • Half a small chilli, finely chopped
  • 150ml cider vinegar
  • 370g cherry tomatoes, roughly chopped
  • A pinch of ground ginger
  • 85g mixed peppers, diced
  • 110g light muscovado sugar

How to make

  1. Add all the ingredients except for the tomatoes into a preserving pan, and bring to the boil over a medium heat.
  2. Reduce the heat, and allow to simmer for 15 minutes, stirring regularly.
  3. Add the tomatoes and continue to stir while simmering for another 10-15 minutes, until the chutney becomes smooth and syrupy.
  4. Take off the heat, and once cooled, simply transfer the chutney into the jars.

Share this recipe