Tomato chilli chutney

Or perhaps could be called tomato kasundi

Source: Daniel gave me the recipe – not sure what the book was… I’ve made it before and it was awesome. I’ve cut down the oil from the original recipe (and changed it from olive to canola). And adjusted everything to the amount of tomatoes I have (but upped the chillis!).

I used:

1.25 cups cider vinegar

1.25 tbsp mustard seeds ginger peeled

15 garlic cloves

approx 1.4kg ripe tomatoes

22 long red chills

0.5 cups canola oil

1 tbsp tumeric

3 tbsp ground cumin

1 cups sugar

0.75 tbsp salt

Combine mustard seeds and 0.75 cups of the the vinegar in a cermaic bowl and set aside for at least 30 mins. Add ginger, garlic and remaining vinegar to mustard seesds. Transer to a blender and process to a paste.

Heat oil in a large saucepan over low heat. Add chillis tomatoes, tumeric and cumin and cook for a few mins or until tomatoes begin to break down. Add mustard paste, sugar, salt and simmer until chutney like consistency occurs.

Put into sterilised bottles and allow to mellow for two weeks

Tomato chilli chutney!
Tomato chilli chutney!


on bottling this tastes really good. Can’t wait til after Christmas when we’ll actually get to taste it!


Chilli Jam!

This is adapted from a recipe given to me by Rich’s Mum. I think she got it from a Peter Gordon cookbook.

1kg (10) ripe tomatoes

12 red chillies

10 garlic cloves peeled

2 thumbs ginger peeled and roughly chopped

4 tbsp fish sauce (I didn’t have enough fish sauce so subbed 1 tbsp Thai fish sauce, 1 tbsp Worcester sauce & 2 tbsp soy sauce)

400 g dark brown sugar

200g white sugar

200 mL red wine vinegar (Eluned noted: I substitute for a white vinegar if I don’t have. I found cider vinegar too strong)

Blend half of the tomatoes, all of the chillies, garlic, ginger and fish sauce in a blender and blend to a fine puree.

Put puree vinegar and sugar in a pot and bring to the boil whilst stirring all the time

Cut the remaining tomatoes onto small dice including seeds

Add to mixture and boil til the right consistency.

This is how much it made:

Chilli Jam
Chilli Jam


I’ve made this before and we love it. It’s a good general all-purpose condiment. The original recipe uses all white sugar but I prefer some brown.

Branston-style pickle

Adapted from:   and


2 small swedes, peeled and chopped into small bits

3 small granny smith apples, peeled, cored and chopped into small bits

2 zucchini, not peeled, chopped into small bits

3 carrots peeled and chopped into small bits

½ cauliflower finely chopped. When chopped it came to just under 3 cups

11 gherkins (normal sized ones)

20 dates

100ml sultanas

2 onions finely chopped

5 cloves of garlic crushed

350 ml malt vinegar

250 ml cider vinegar

500 ml dark brown sugar

2 tsp allspice

3 tsp mustard seeds

2 tsp cayenne

good grind of black pepper

1 tsp salt

juice of 1 quite juicy lemon


1 tbsp flour

3 tbsp water


Everything above ***** into large pot and boil…

Once swede is cooked (think it took about 45 mins but didn’t time), then add in flour and water mixed to a slurry. The mixture was pretty dry.

Bring back to boil and into sterilised jars.

Thoughts & verdicts

Chopping takes forever! Might be a good multi-person job!

At bottling, it tastes a bit hotter than I’d like.  Hopefully that’ll mellow out.


6 jars – 3 large and 3 small


Jars of pickle!
Jars of pickle!