Tomato and Chilli Chutney

A great love in South African food is chutney. We especially love home made chutneys, and of course tomato chutney is a great grown up alternative to tomato ketchup.


  • 1,2 kg tomatoes
  • 2 medium onions, thinly sliced
  • 3 medium chillies, thinly sliced
  • 250 g sultanas
  • 250 g brown sugar
  • 250 ml white vinegar
  • 15 ml dry mustard powder
  • 15 ml ground ginger
  • 15 ml salt
  • 1 ml cayenne pepper


Cooking the Chutney

  • Bring a pot of water to the boil, drop the tomatoes in  and leave them in until the skins split. As soon as the skin splits, fish the tomato out (I used a slotted spoon) and drop them into a bowl of cold water. The skins should be very easy to peel.
  • Slice the peeled tomatoes into medium slices.
  •  Mix all the ingredients and simmer gently in a large pot until thick enough. Stir occasionally to prevent burning.

Sterilising the Jars

(From Asian online recipes)

  • Wash the jars in warm soapy water, then put them in a pan of boiling water for 10 minutes.
  • You can also sterilize jars in the microwave: half fill them with cold water, then heat them on High for about 3 minutes or until the water boils.
  • Whichever method you use, then put the jars upside-down in an oven preheated to 140 degrees C and leave them to dry for 10 minutes.
  • The jars must be clean, dry and warm when the hot chutney is added. As soon as you have filled the jar, cover the chutney with a waxed disc and seal with a glass, plastic or plastic-coated lid.
  • Do not use bare metal as the vinegar in the chutney would corrode it.

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