Sweet Hot Chilli and Tomato Chutney - Belinda Estell from Southampton

Belinda Estell from Southampton has sent in another fabulous recipe. This time she has shown us a great way of using up a glut of tomatoes - even the green ones! You can adjust the amount of chillis you use depending on how spicy you want it to be as well!


  • 4lb red, green or a mix of tomatoes
  • 2 large onions
  • 1 large green salad pepper
  • 12 apache chillis (use less if you don't like too much spice!)
  • 1 large cooking apple
  • 1 heaped desert spoon of dried oregano
  • 1 level teaspoon of saffron
  • 1 heaped teaspoon of paprika
  • Salt
  • Pepper
  • Olive oil
  • 400ml red wine vinegar
  • 600g sugar
  • A good slug of worcester sauce


  1. Cut the tomatos in half, place in a roasting tray with a little olive oil, salt and pepper, roast for 15 minutes.
  2. Take out, allow to cool and remove skins (easy!).
  3. Finely chop onions, chillis (without seeds) and pepper, fry in a little olive oil until soft.
  4. Pour in the roasted tomatos and add oregano, saffron, paprika, salt, pepper and worcester sauce. Bring to a simmer.
  5. Peel, core and finely chop apple and add to pan.
  6. Add red wine vinegar and bring back to simmer.
  7. Slowly add sugar, continually stirring. Cover and simmer for 30 minutes.
  8. Remove lid and simmer vigorously, occasionally stirring, for 15 minutes.
  9. Spoon into warmed jars and seal.

Belinda Estell

Sweet Hot Chilli and Tomato Chutney - Belinda Estell

Grow your own tomatoes

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