Spicy Tomato Chutney

3:10 pm on 24 October 2014

Makes 325ml


  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ¼ tsp fennel seeds
  • Small piece of ginger, peeled and sliced
  • 3 cloves garlic, chopped
  • 200g granulated sugar
  • 250ml white wine vinegar
  • ¾ tsp salt
  • ¼ tsp chilli powder
  • ¼ tsp garam masala
  • 600g canned Italian tomatoes, mashed
  • 50g golden raisins


Grind cumin, coriander and fennel seeds. Add ginger and garlic and process to a paste. Set aside.

Put sugar and vinegar into a saucepan and dissolve sugar over a gentle heat. Add all the other ingredients. Stir well, then bring to the boil. Turn heat to low and cook gently for 1½ hours, stirring often, or until the mixture is shiny, thick and pulpy (during last 15 minutes, stir often with a long-handled wooden spoon).

Ladle into a hot sterilised jar, then run a clean knife through the contents of the jar to knock out any air bubbles. Cover with a damp cellophane jam cover or a non-metallic lid and refrigerate when cool.

From Afternoons with Jesse Mulligan

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