This tomato-chilli chutney recipe is as simple as it gets for all you chilli lovers out there and is hands down my family’s favorite home made chilli chutney. Add a little to your samosas, stir fries or pretty much any spicy dish of your choice and munch on! You could even spruce up your roast chicken or nyama choma with the spice and tang of thisÂ chutney. The best part about it is that when stored well, it can sit up to even 3 months in your fridge, and the flavors blend even better as the chutney ages.
The main ingredients are chillies, tomatoes and garlic. You can adjust the ratio of tomatoes to chillies accordingly to make the flavor as mild or as bold as you wish. Sliced, unripe mangoes would also be a great addition if you’re looking for a little more savoriness to your chutney.
- 4 tomatoes blanched in boiling water, peeled and diced.
- 3 red onions, diced.
- 1Â½ tbsp. ginger, grated.
- Â½ cup good quality liquid vegetable oil.
- 12 cloves garlic, minced
- 12 green or red chillies
- 1 tsp. chilli powder.
- 2 tbsp. vinegar
- 2 tsp. sugar.
- 1-2 tbsp. tomato paste.
- Salt to taste.
Chop the chillies into tiny slices and crush them using a mortar and pestle. Add a little salt to prevent chillies from spilling out as you crush them.
Heat the oil in a saucepan then add the onions. Let the onions cook on low heat stirring occasionally until translucent.Add the garlic and ginger and continue cooking for about 5 minutes.Add the tomatoes and the salt. Continue cooking for about 5-10 minutes stirring occasionally.
Stir in the tomato paste, chillies and chilli powder and let the mixture cook until settled at the bottom of the sauce pan and is separated from the oil. Ensure to continue stirring occasionally.Add the vinegar and continue cooking for 3 minute. Stir in the sugar and cook for another 2 minute then turn off the heat.
Empty into freshly sterilized jars and seal whilst the ingredients are hot. Leave for around three weeks to allow the flavors to blend and settle before serving.
How to sterilize jars.
Preheat oven to 110Â°C. Wash jars and lids in hot, soapy water. Rinse well. Place jars and lids in a deep saucepan. Cover with cold water.
Bring water to the boil over high heat. Cover pan. Reduce heat to medium and boil gently for 10 minutes. Line a baking tray with a clean kitchen towel.
Using metal tongs, remove jars and lids from boiling water and place upside down on tray. Place in oven and heat for 15 minutes. Bottle hot chutneys in hot jars and cooled chutneys in cold jars.