Tomato, chilli and ginger chutney
Item 1 of 1
This spicy tomato chutney recipe from Josh Eggleton is the perfect accompaniment to cold cuts and cheese, or could be slathered on a sandwich or burger. Josh in particular recommends serving this with his veggie burger recipe, with the fiery chilli and tangy tomato chutney acting as a pepped up ketchup.
First published in 2016
discover more:
Ingredients
Metric
Imperial
Tomato chutney
- 800g of tinned chopped tomatoes
- 2 red chillies, deseeded
- 2 banana shallots, chopped
- 15g of fresh ginger, chopped
- 2 garlic cloves, chopped
- 450g of caster sugar
- 200ml of white wine vinegar
- 1 tsp mustard seeds
- salt
- freshly ground black pepper
SAVE RECIPE
Equipment
- Blender
Method
1
Drain the chopped tomatoes through a sieve placed over a bowl. Reserve about a quarter of the juice captured in the bowl, discarding the rest (or save to use in a stew or bolognese)
- 800g of tinned chopped tomatoes
2
Place the roughly chopped chillies, shallots, ginger and garlic in a blender and blitz to form a smooth paste. Transfer to a heavy-bottomed saucepan along with the sugar, vinegar, mustard seeds and reserved tomato juice
- 2 red chillies, deseeded
- 2 banana shallots, chopped
- 15g of fresh ginger, chopped
- 2 garlic cloves, chopped
- 450g of caster sugar
- 200ml of white wine vinegar
- 1 tsp mustard seeds
3
Bring the mixture to a boil over a medium heat then simmer until reduced by a third. Add in the reserved drained tomatoes and season with salt and pepper to taste
4
Turn the heat down slightly and cook gently for about 1–1.5 hours until the chutney is thick and shiny. Allow to cool before serving. The chutney can be stored in a non-metallic container in the fridge for up to 1 month
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024