5 from 32 votes
Spicy Baby Tomato & Sweet Pepper Chutney
The Spicy Baby Tomato & Sweet Pepper Chutney blends halved baby tomatoes, diced sweet peppers, red onions, and spices simmered with apple cider vinegar and sugar to create a syrupy, tangy condiment. Mustard seeds, ground ginger, garlic, and chili flakes add warmth and complexity. The result is a thick, flavorful chutney with a balance of sweet, spicy, and acidic notes, perfect for preserving fresh seasonal produce.
Prep Time
10 mins
Cook Time
1 hr
Servings:
800
ml
Course:
Side Dish
Cuisine:
British
Ingredients
- 750 g tomato halved, leaving a few of the smaller ones whole, mixed baby, red, orange & yellow
- 175 g bell pepper diced, mixed sweet mini, red, orange & yellow
- 350 g red onions chopped
- 1 tsp sea salt flakes
- 2 tsp mustard seeds
- ¼ tsp ground ginger
- ½ tsp chilli pepper flakes, more if you wish, crushed
- 2 garlic finely sliced, cloves
- 300 ml apple cider vinegar I used organic
- 90 g currant or sultana
- 225 g light muscovado sugar
Instructions
- Add all the ingredients to a preserving pan except the tomatoes.
- Bring to the boil and then reduce to a simmer for 25 minutes, stirring often.
- Add the tomatoes and simmer for a further 35 minutes, still stirring. (The chutney will go syrupy and part easily when a wooden spoon is dragged through it).
- Ladle into the hot jars and seal with lids.
- Makes about 800 mls (2 – 3 jars).
Cup of Yum
Notes
- Sterilize jars by washing, boiling, and heating in a 140°C oven for 20 minutes before filling with hot chutney.
- Wash lids with boiling water and dry thoroughly; they can be warmed in the oven after sealing to ensure dryness.
- The chutney yields approximately 800 ml and should be sealed promptly while hot for safe preservation.