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How to make this delicious Tomato Chili Chutney, do not wait a moment, this is the best ever
500 g mini tomatoes
2-3 cloves of garlic – peeled
5-10 ml chili flakes
100 ml white vinegar
250-300 ml caster sugar
2,5 ml salt
Place all the ingredients in a pot and slowly bring to a boil so that the sugar has time to melt.
Once the chutney is boiling, reduce the heat and allow it to bubble away, and reduce to a thick, almost sticky consistency.
Spoon into a sterilized glass jar and keep in the fridge to eat with cheese, boerewors, cold meats, or whatever you fancy.
Prepared by Roy Crossman