Mild Sweet Chilli Chutney

I initially created this chutney in the summer, when I had an excess of various types of tomatoes ripening in the garden and realised there was no way we could eat them all - even friends and family couldn’t oblige! It makes an excellent accompaniment to John’s Salmon Fish Cakes Diablo


  • 1 kilo ripe tomatoes
  • 1 red onion
  • Half Spanish (mild) onion
  • Half red pepper
  • Half yellow pepper
  • 1 large clove garlic
  • 3 tbls olive oil
  • 3 tsp chilli powder
  • 3 flat tbls caster sugar
  • 2 tbls balsamic vinegar
  • Salt
  • Black pepper


  • Chopping board and chopping knife
  • or equivalent machine
  • Largish pan
  • Wooden spoon


  1. Chop tomatoes, onions and peppers
  2. Crush garlic
  3. Heat olive oil in pan
  4. Add onions and garlic and stir
  5. Fry for a couple of minutes
  6. Add tomatoes and peppers
  7. Stir and fry for a couple of minutes
  8. Add all other ingredients
  9. Bring to boil and then boil gently in uncovered pan until liquid reduces and flavours blend
  10. Taste and adjust flavours (add more sugar, chilli, vinegar, salt, pepper) according to taste
  11. Serve cold

What you should know

Depending on your preferences, you might want to start off with a little less of the flavourings (particularly the chilli) and gradually add to taste because you can’t take them out

Re: Mild Sweet Chilli Chutney


This recipe sounds delicious and I am betting it could be paired with lots of dishes. You mentioned that you created this recipe in summer and I was wondering how long the finished product will last.

Re: Mild Sweet Chilli Chutney

From what I heard, there wasn’t any left to last.

Re: Mild Sweet Chilli Chutney