Tomato & Paprika Chutney

January 6, 2018

This Tomato and Paprika chutney is sheer brilliance. Since first making it back in November, I’ve used it in sandwiches (amazing recipe to come tomorrow!), put it on my cheese-boards, added it to salad dressings and even had it with my baked ham on Christmas Day! While I know there’s a definite divide, most either love or hate chutney, everyone I have shared this with has loved it so far. Those of you who have favourite chutneys, let me know what you think of this recipe!


I’ve tried to make this recipe as adaptable as possible. The vegetables suggested can be altered to whatever you have to use, for example, I added whole beetroot to my batch as I wanted to get them out of my veggie drawer. You can also easily adapt the portion size, the below recipe is for 8, 300ml jars (link here) as I was planning on storing some and giving some as gifts, but you can easily divide the recipe by 4 and make one big Kilner jar just for your fridge. Additionally, although I have listed quite a few dried herbs and spices, all of these are supplementary, the only one you can’t miss out is the paprika.




  • 1kg tomato*

    *I like to use the best quality I can afford and mixed tomatoes. Waitrose do the perfect mix at a very reasonable price (link here)

  • 1 aubergine, chopped

  • 2 red and 2 orange bell peppers, de-seeded and chopped

  • 800g onion, finely chopped

  • 5 teaspoons crushed garlic

  • 350g granulated sugar

  • 300ml white wine vinegar*

    *If you don’t have white wine vinegar, I just had a bottle left over after only using a single tablespoon in another recipe, use distilled malt vinegar (such as this one)

  • 1 tablespoon nutmeg

  • 1 tablespoon all spice

  • 1 tablespoon dried oregano

  • 1 tablespoon dried parsley

  • 1 tablespoon dried basil

  • 3 tablespoons paprika*

    *I used two tablespoons sweet smoked paprika and one hot smoked paprika. Only add the latter if you want a little kick, otherwise just add two tablespoons of the smoked.




This seems like the longest, and certainly the most boring step, but believe me, it is crucial. Peel the tomatoes. To do this, prick every tomato with a sharp knife, place them in a heat-proof bowl and cover them with boiling water. Let it sit for 10 seconds, then drain and cover with cold water. The skins should then come away easily.


Add the tomatoes, aubergine, bell peppers, onion and garlic with a glug of olive oil to a large, heavy-based pan and bring to the boil, constantly stirring. Lower to a medium heat, cover the pan with a lid and leave to simmer for about an hour, stirring every now and again, until the vegetables are soft.


Once the veggies are soft, add the sugar, vinegar, dried herbs and spices and bring the mix to a boil, stirring until all the sugar has dissolved. Continue to stir on a medium heat until the mix achieves the right consistency, this is usually the point when the liquid has almost all evaporated.


Spoon the mix into sterilised jars (see the first step here for how to sterilise) of your choice, seal and store in a cool, dark place. It is best to leave this mix for a month to mature, but if like me, you are impatient, it is ok to start a small jar immediately. However, I did notice a massive flavour difference after leaving it to mature for a month.


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London, UK



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