Tomato, Red Onion and Chilli Chutney

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Hello everyone, welcome to my latest recipe post for Tomato, Red Onion and Chilli Chutney. This chutney uses fairly simple ingredients, many of which you will already have in your store cupboard.

I’ve used cherry tomatoes as my base but if have large tomatoes they will work just as well in the recipe. Use the same weight but chop them into quarters prior to cooking. If you grow tomatoes in the garden and have a lot of them to use up then this is a perfect chutney recipe for you.

tomato, red onion and chilli chutney

I’ve added my Tomato, Red Onion and Chilli Chutney recipe into the Other Bits & Pieces section of my website. When I was setting it up I didn’t want a tonne of recipe categories as I’m trying to keep it organised and easy to use. I decided to have a bit of a catch all bucket for recipes that didn’t fit neatly into breakfast, lunch, dinner or baking.

Other Bits and Pieces

Over the coming weeks I’ll be adding in a number of recipes to Other Bits and Pieces section including:

  • Spiced Cranberry Jam
  • Cinnamon Sugar Popcorn
  • Sweet Chilli Sauce
  • Guacamole
  • Cinema Style Sweet Popcorn

You find all these recipes saved here: Other Bits & Pieces.

Free From Alternatives

If you are after recipes for people on a gluten and dairy free diet then check on my sister site which has over 1,000 free from friendly recipes: http://freefromfavourites.com/.

Enjoy!

Fiona

Tomato, Red Onion and Chilli Chutney

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins Servings: 1 Best Season: Suitable throughout the year

Description

Try making your own store cupboard essential with my super easy recipe for Tomato, Red Onion and Chilli Chutney.

Ingredients

Instructions

  1. Place the onion, tomatoes, garlic, chilli, ginger, cumin and coriander in a pan

  2. Add the white wine vinegar and sugar

  3. Cook on a low heat stirring until the sugar has dissolved

  4. Bring to the boil then reduce the heat until it is simmering gently

  5. Cook until the mixture reduces to a jammy consistency, about 10 minutes

  6. Stir in the soy sauce and cook for a further couple of minutes

  7. Spoon into a sterilised jar and seal

  8. This will keep in the cupboard for months and up to 1 month in the fridge once opened

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