Quick tomato and chilli chutney

July 11, 2013 (Last Updated: January 11, 2019)
Quick tomato and chilli chutney recipe

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.

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