• Quick tomato and chilli chutney is a great way to add some slightly spicy flair to your cooking. Done in no time and absolutely delicious, it’s great to always have a jar or two in the pantry. Serve with salads, on bread or with meat. 

    Quick tomato and chilli chutney

    Serves: Makes 2 small jars
    Cooking Time: 1 hr + 2 hrs to chill


    • 15ml (1 tbsp) olive or avocado oil
    • 1 red onion, chopped
    • 2 garlic cloves, peeled and sliced
    • 2 red chillies, sliced
    • 5cm fresh ginger, finely chopped
    • 2 bay leaves
    • 1 cinnamon stick
    • 5ml (1 tsp) ground cumin
    • 1kg cherry, Rosa or Bella tomatoes
    • sea salt and freshly ground black pepper, to taste
    • 200g (1 cup) light brown sugar
    • 350ml red wine vinegar



    Heat the oil in a large pot over medium heat. Add the onion and fry gently until soft, 3 minutes.


    Add the garlic, chilli and ginger, and fry for 1 minute.


    Add the bay leaves, cinnamon and cumin, and fry until fragrant, about 1 minute.


    Add the tomatoes, coating them in the spices. Season. Add the sugar and vinegar, and mix well. Reduce heat to a simmer and cook slowly until soft, sticky and jam-like, about 1 hour.


    Remove from heat, cool completely and spoon into sterilised preserving jars. Store in the fridge for up to 3 weeks.