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Leiths Advent - DEC 7 - Angela Malik's Christmas Chutney

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Leiths Advent - DEC 7 - Angela Malik's Christmas Chutney

No one will ever say this tomato ketchup is boring! This has been Angela’s bestselling Christmas chutney for almost a decade and it is absolutely divine. It adds a tangy, sweet, spicy note to any plate. Try mixing a couple of tablespoons of the chutney into mayonnaise and stir through shredded left-over turkey for a delicious Boxing Day sandwich filler. You could make a batch, decant it into little jars and voila, you have a lovely, homemade gift to give your family and friends.


Tomato and Chilli Chutney
2 tins of chopped tomatoes
1 small white onion, finely diced
4 cloves garlic, finely chopped
1 large thumb sized piece of ginger, grated
2 tbsp cooking oil to fry
1 fresh red chilli, finely diced
125g dark brown sugar
100ml white wine vinegar
2 tsp salt
1 tsp cumin seeds, toasted


  1. 1. Place the onion, ginger and garlic and place in a heavy based saucepan with the oil. Fry until translucent, do not allow onions or garlic to colour. Then add the tomatoes. Cook gently for 10 minutes until softened.
  2. 2. Add all the remaining ingredients and cook for 30 minutes until the chutney has thickened and no longer runny.
  3. 3. Pot whilst still hot into sterilised jars.
  4. 4. Once cool label and store.
Angela Malik

Author: Angela Malik

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