How To Make Sweet Chilli Chutney

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  • Capture the essence of Christmas in a jar with homemade chilli chutney – a great gift for friends. Eat with a hunk of mature Cheddar and cold meats for a tasty ploughman’s, or use to make our sausage rolls with a twist.

    Makes: 1.5kg(approximately 3lb)

    Cooking Time: 1 hour

    2tbsp olive oil

    3 large sweet onions,peeled and diced

    1kg ripe baby plum 
tomatoes, halved

    500g Bramley apples peeled, cored and roughly chopped

    2tsp sweet 
smoked paprika

    3 red chillies, finely chopped (leave the seeds in for extra heat)

    200g light 
muscovado sugar

    350ml red wine vinegar

    2tbsp tomato purée

     1)Heat the oil in a large, heavy-based pan or preserving pan. Add the onions and cook gently over a medium heat with 1⁄2tsp flaked salt for about 10 mins, until golden.

    2)Add the baby plum tomatoes, chopped apples, paprika and chilli, and cook for about 5 mins, until the tomatoes have begun to break down.

    3)Stir in sugar, vinegar and tomato purÈe. Bring to the boil and simmer for 25-30 mins until thick, stirring occasionally to prevent catching. Spoon into hot, sterilised jars. Cool, before securing with lids.

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