Tonight on BBC Two, we watch the remaining 7 pairs of allotmenteers make their own chutney. Cooking is the perfect way to make use of any left over produce in your garden or allotment. Belinda Estell brings us her sweet hot chilli and tomato chutney recipe, a fabulous recipe to use up a glut of tomatoes!

Sweet Hot Chilli and Tomato Chutney


  • 4lb red, green or a mix of tomatoes
  • 2 large onions
  • 1 large green salad pepper
  • 12 apache chillis (use less if you don’t like too much spice!)
  • 1 large cooking apple
  • 1 heaped desert spoon of dried oregano
  • 1 level teaspoon of saffron
  • 1 heaped teaspoon of paprika
  • Salt
  • Pepper
  • Olive oil
  • 400ml red wine vinegar
  • 600g sugar
  • A good slug of worcester sauce


  1. Cut the tomatos in half, place in a roasting tray with a little olive oil, salt and pepper, roast for 15 minutes.
  2. Take out, allow to cool and remove skins (easy!).
  3. Finely chop onions, chillis (without seeds) and pepper, fry in a little olive oil until soft.
  4. Pour in the roasted tomatos and add oregano, saffron, paprika, salt, pepper and worcester sauce. Bring to a simmer.
  5. Peel, core and finely chop apple and add to pan.
  6. Add red wine vinegar and bring back to simmer.
  7. Slowly add sugar, continually stirring. Cover and simmer for 30 minutes.
  8. Remove lid and simmer vigorously, occasionally stirring, for 15 minutes.
  9. Spoon into warmed jars and seal.

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