600g tomatoes – peeled and chopped

1 x onion – diced

160g sugar

75ml white wine vinegar

¼ tsp curry powder

¼ tsp Dijon mustard

1-2 red chillis – sliced

½ tbsp cornflour

1 x knob of butter


Bring a large pan of water to the boil. Set aside a bowl of ice water. Score the tomatoes and drop them into the boiling water, blanch for around 15-20 seconds then remove and plunge into the ice water. Allow to cool slightly then remove the skin. Next cut the tomatoes into rough-size chunks and set aside.

In a large pan, heat the butter and slowly cook the onion on a low heat with no colour. Next add the chilli, curry powder and mustard and cook for a further minute. Now add your tomatoes and sugar and white wine vinegar. Cook on a medium to low heat for around 30-40 minutes. Once the mix looks thicker mix your cornflour with a little water and add to the mix, cook this for a further few minutes.

The chutney will thicken as it cools slightly which can be placed into jars and kept until needed