Fiery Tomato chutney with hot Green Chillies, Dates and Ginger/Garlic


I like to call this my No Recipe Tomato chutney because it’s a chutney I made because I wanted to use up a lot of the ingredients I had in my fridge which would have gone off if I didn’t use them up. Well our grandmother’s managed to cook without recipes so why shouldn’t we?  I only used ingredients I had in the cupboard and have kept the recipe simple.


  • 600 grams of tomatoes ( I used a new yellow colour variety of tomatoes but you can use any tomatoes)
  • 10-12 very hot green chillies (you can use less or even swap them for sweet thai peppers)
  • 2 tsps minced garlic
  • 2 tsps minced ginger
  • 1 tsp salt
  • 3-4 tsps sugar
  • 3-4 tsp lemon juice
  • 1 tbl Virgin Olive OIl


1. Wash and slice the tomatoes and transfer them to a non reactive bowl or saucepan.  Allow these to cook on a medium heat until they soften.  Don’t add any water t the tomatoes.

2.  Slice the chillies and add them to the tomatoes.  Add the salt, ginger, garlic and lemon juice.  Cook for about 10 minutes and allow to cool for 10 minutes.


3.  Using a hand blender, blend the mixture until nice and smooth.  Taste and add sugar if it tastes too acidic.  Add the Olive oil and allow this mixture to simmer on a low heat until it is nice and thick.   The Olive oil helps to keep the tomato chutney from discolouring.  Allow the chutney  to cool slightly before bottling it in a sterilised bottom.   This with my home made jams will make a perfect addition to my Christmas gifts hamper.



So do you have any recipes where you don’t need to refer to a recipe?

  • Hungry_Healthy_Happy

    I am loving chutney at the moment, as it goes on so many different summery dishes.

    • MinaJoshi5409

      I agree. With moist of our Indian meals we have a chutney to balance the taste of different foods.

  • Hi Mina, I seldom follow a fixed recipe though most things are based in some way on an original one or are variations of something vaguely similar that worked out well before. Your chutney sounds great; anything with garlic, ginger and hot green chillies is definitely off to a good start !

    • MinaJoshi5409

      Paul – I a;ways encourage my students to try out the recipe but adapt them to their tastes by experimenting with various spices and herbs.

  • Jacqueline Gum

    I’m always mixing together stuff that I am afraid wil go bad…I call it muck-muck:) Most of the time it works out well…once in a while s well that I wish I had written it down. But I have a few that were dismal:) Nothing ventured, I guess! But this looks super:)

  • Tim

    Most of my cooking is no recipe as well. Everything from cereal to sandwiches to full on meals. A pinch of this and a pinch of that. It almost always amazes me that this method works as often as it does.

    • MinaJoshi5409

      Tim- you sound like a very confident chef.

  • Hi Mina – The stuff in my fridge that needs to be used up goes into soup – Its amazing what I throw in there and it always seems to come out good.

  • Heather Haigh

    Oh, I love the sound of this and my lot would love it I think. Got it bookmarked to try out soon. Most of my cooking is made up as I got along but I do like to try out recipes I find, especially from real people on blogs, as you get an insight into what other people enjoy and benefit from their ideas.

  • crystal Ross

    I have just started learning how to cook 8 months ago. My husband is a great cook and he says to always experiment because one could come up with a good recipe. I will get ideas from my husband, his mom, and blogs. This sounds like a delicious recipe! Thanks for sharing! 🙂

    • MinaJoshi5409

      Sometimes the best dishes are the ones you made in a hurry and forgot to write down the recipe or take pictures.

  • Hungry_Healthy_Happy

    I love using dates to sweeten things. Great chutney recipe – it looks really delicious.

  • Beth –

    This looks sooo good. I love chutney and this one is different from others and I have all the ingredients. Maybe I’ll use not so hot chillies. We’re getting peppers in our garden now.

  • Hello Mina,
    I love chutney, especially mango. Now this looks like a “start your aircraft engines” kind of a recipe.
    The combination of fiery tomatoes, ginger and garlic sound delicious. I’ll probably tone it down on the peepers though. Cheers!

    • MinaJoshi5409

      Bill – the chillies do get milder in a couple of days once they mix with the other ingredients.

  • Mina, my daughter would love this. I’ve started to make Indian food, at least how we interpret it! Some puffy bread and a bit of this spicy chutney, and my daughter is happy. Thanks for being a great teacher.

    • MinaJoshi5409

      Leora – do share some of your food pictures!

  • That sounds delicious Mina! And super easy too. Now if only my tomato plant would start producing!!

  • Donna Janke

    I’ve never considered making my own chutney, but this recipe sounds worth a try. I’ve saving it for later in the summer when fresh tomatoes are plentiful.

  • Debra Yearwood

    This looks so tasty and the kind of thing you could add to other recipes to help them along or give them some kick.

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