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Mild Sweet Chilli Chutney

60 min • 6 to 8 servings •
Jackie Marks

60 min •     6 to 8 servings•

Jackie Marks

Salmon cake topped with tomato and bell pepper relish on a white plate, with a pot of the relish and cutting board in the background.

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

Ready

  • 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

    • Set

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

    • Go!

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

    • Recommendations

    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

    chilli chutney relish tomato

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