Name: Tomato Chilli Chutney Recipe
Total time: 85 min
Yield: 4
Cuisine: British

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This vegetarian chutney is spicy and tangy. A non-fat accompaniment to many dishes. It is also a great gift to foodies both vegetarian and meateaters. It stores up to a month. 

How to make Tomato Chilli Chutney Recipe

Good to Know

Crawler

British

<p>This vegetarian chutney is spicy and tangy. A non-fat accompaniment to many dishes. It is also a great gift to foodies both vegetarian and meateaters. It stores up to a month. </p>

Ripe tomatoes,  chopped

Red chillies,  deseeded and roughly chopped

Cloves Garlic,  Peeled

Piece fresh root ginger,  peeled and grated

Lemongrass ,  trimmed and finely chopped

Star anise

Golden caster sugar

Red wine vinegar

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

step 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.

step 2

Pour the chutney into the jars. Cover, seal and label. Store in the fridge and use within 1 month. Love a good chutney? try this green tomato chutney thats perfect with cold meats and cheese boards.

step 3

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