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Spicy Baby Tomato & Sweet Pepper Chutney in a jar with fork in it.
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5 from 8 votes

Spicy Baby Tomato & Sweet Pepper Chutney

This easy to make Spicy Baby Tomato & Sweet Pepper Chutney dances on the tongue with notes of sweet, sour and spice. You’ll want to eat this chutney straight out of the jar it’s so good!
Course Side Dish
Cuisine British
Keyword spicy, sweet pepper, Tomato
Prep Time 10 minutes
Cook Time 1 hour
Servings 800 mls
Author Camilla Hawkins


  • scales
  • preserving pan
  • ladle
  • preserve jars and lids


  • 750 g mixed baby tomatoes (red, orange & yellow) halved, leaving a few of the smaller ones whole
  • 175 g mixed sweet mini (bell) peppers (red, orange & yellow) diced
  • 350 g red onions chopped
  • 1 tsp salt flakes
  • 2 tsp mustards seeds
  • ¼ tsp ground ginger
  • ½ tsp crushed chillies flakes, more if you wish
  • 2 garlic cloves finely sliced
  • 300 mls cider vinegar I used organic
  • 90 g currants or sultanas
  • 225 g light muscovado sugar


  • Add all the ingredients to a preserving pan except the tomatoes.
  • Bring to the boil and then reduce to a simmer for 25 minutes, stirring often.
  • Add the tomatoes and simmer for a further 35 minutes, still stirring. (The chutney will go syrupy and part easily when a wooden spoon is dragged through it).
  • Ladle into the hot jars and seal with lids.
  • Makes about 800 mls (2 – 3 jars).



Before you start:
Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the chutney is ready. Washed lids should be sterilised with boiling water and then left to drain (if they don’t dry in time I pop them in the oven once the jars have finished “cooking” and just run the fan to dry them off for a few minutes).