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Tomato Chilli Chutney


Recipe Info

  • Yield : 1 1/2 L
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m

A hot spicy sauce.


  • 1 kilo(s) ripe tomatoes, blanched in boiling water and peeled
  • 1 Large Onion, chopped
  • 6 mild red chillies, deseeded and chopped
  • 450 grams caster sugar
  • 1 tablespoon(s) salt
  • 300 mL malt vinegar


Step 1

Halve and chop the peeled tomatoes. Put in a large pan (preferably a preserving pan) with all their juices and the rest of the ingredients except the vinegar and bring back to the boil.

Step 2

Cook for 15-20 minutes, stirring often, until the mixture is thick and pulpy and you can see the base of the pan when you draw a spoon through it.

Step 3

Make sure your jars are sterilized.

Step 4

Using a clean jam funnel, fill the jars right to the necks. Wipe the outside and rim of each, then cover the chutney with a waxed disk, wax-side down, making sure it lies flat. Screw the lids on tightly.

Step 5

When cold, label and store in a dark place until needed.

Recipe Type: Tags: , ,
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