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Chutney recipe, Red onion, chilli and tomato



500g Red onion, finely sliced.
1Kg tomatoes, (Prick all over, place in a bowl and pour boiling water over to help remove the skins.) Chopped
4 garlic cloves
4cm piece of ginger, grated
250g brown sugar
150ml red or white wine vinegar
1 tsp paprika
Cardamon pods optional
1/2/3 red chillis, seeded or deseeded depending on how fiery you want it.


Chuck it all in a large pot and bring to a simmer, continue as the mixture turns dark and jammy.

My experience is this takes much longer than a traditional recipe suggests, possibly round 2 hours. Be careful to stir and not burn the bottom so try and use a non stick pan.

Hey presto, perfect chutney for all your Christmas cheese needs .


@Leah What an amazing production line in your kitchen - where are you keeping all this homemade goodness?!


What ever won’t fit in the fridge has been relocated to the garage to live with the wine :wink:!


Be careful those pesky elves don’t gorge themselves on both! :wink:


Sounds great I’ll definitely give this one a go!!


I find a great way to remove tomato skins is to gently cut the skin on the base in a cross - then into the boiling water for a couple of mins…then the skin simply peel back in 4 pieces


Excellent tip! Thanks James.