Tomato chilli chutney

This is a great spicy and tangy, non-fat accompaniment to many dishes. It is also a great gift to foodies both vegetarian and meateaters.
Makes: 900g (2lb)
Prep time: 35 mins
Cooking time: 50 mins
Total time: 1 hr 25 mins
Costs:Cheap as chips




    • 900g (2lb) ripe tomatoes, chopped


    • 8 red chillies, deseeded and roughly chopped


    • 3 cloves garlic, peeled


    • 5cm (2in) piece fresh root ginger, peeled and grated


    • 1 lemongrass stalk, trimmed and finely chopped


    • 1 star anise


    • 600g (1¼lb) golden caster sugar


    • 200ml (7fl oz) red wine vinegar


    • 2 x 500g (1lb) jars, sterilised






    1. Put half the tomatoes into a processor with the chillies, garlic, ginger and lemongrass. Whizz to a purée, then transfer to a heavy-based pan with the rest of the tomatoes.


    1. Add the star anise, sugar and vinegar. Bring to the boil, reduce the heat and simmer for 50 mins, until the chutney is thickened. Skim off any scum.


    1. Pour the chutney into the jars. Cover, seal and label. Store in the fridge and use within 1 month.



Nutritional information per portion



fat 0.0g calories 43(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.