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Nov 7, 2012 11:00 AM

Tomato, lime & chilli chutney

For mamachef and anyone else. Please enjoy (makes about 1.5kg).

1.3kg tomatoes
4 limes
2 large onions, roughly chopped
450g light muscovado sugar
750ml cider vinegar
2tsp chrushed dried red chillis
1tsp ground ginger
1tsp salt
1tsp black peppercorns , roughly crushed

Skin the tomatoes and roughly chop. Cut the limes into four, lengthways and then thinly slice. Put tomatoes & limes in the pan along with everything else. Bring to the boil and then simmer until thick. That should be 2 - 3 hours.

I'd suggest storing for 3 months so it can mature before eating. Doesnt need to go in the fridge, even after opening, and will pretty much last until you've finished it. Particularly fab on a chicken sandwich

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  1. Ooooh, John, this is a BEAUTY. I can taste it now, with some wonderful spice-rubbed chicken. Or as the base for a whole lotta things. Or on a spoon.
    Question: do you think I could attempt this w/ a mixture of fresh-diced and best-quality canned? Or just go with the fresh?

    1 Reply
    1. re: mamachef

      I think you could go either way, Marci, with no problem. Chutnies are very forgiving recipes (which is why they are the only preserves I make).

    2. This looks brilliant. I can certainly see how this could complement a huge number of things. You can bet I will be making this. Thanks!

      1. Makes a rather bitter chutney - better to remove white pith from half or all the limes. I added an extra 200m gems of sugar but still bitter, some may like it but not I much. Will stick to relish for now.